Meatballs with Spices and Zucchini Spaghetti

Start by preparing the meatballs. In a low saucepan, place the diced tomatoes and crush them well with the help of a wooden spoon.

Then turn on the heat and add the chopped parsley, 2 chopped garlic cloves, half the cumin, salt to taste and 5 tablespoons of olive oil. Stir until it boils (save some of the parsley to decorate).

After boiling, cook over a low heat for 10 min, and stir occasionally to undo the tomatoes. Reserve.

Meanwhile, in a bowl, place the drained beans and crush them well with a fork.

Add the minced meat, the chopped onion, salt to taste, the pepper and half the cumin, and mix with your hands until everything is well connected.

Make small balls about 3 cm in diameter and place them on a platter.

Put the meatballs in the sauce and cook on medium heat for about 6 minutes.

Before serving, and to decorate, sprinkle with a little chopped parsley.

Now prepare the courgette spaghetti. In a medium saucepan, bring water to a boil with a little salt.

Peel the courgettes (if you want the white spaghetti, remove the skin completely). Cut them in half and then cut the ends.

Put in boiling water and cook for a maximum of 3 min. Remove, drain well and with the help of a spiralizer turn into spaghetti and place on a platter. Wrap with olive oil and serve with meatballs.