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Courgette (Zucchini) Spaghetti, Pesto and Meatballs

Courgette Spaghetti, Pesto and Meatballs

Courgette Spaghetti, Pesto and Meatballs

Spaghetti and Meatballs is, without contest, my sons favourite dinner. He has been unwell the past week and so I thought I’d serve him up his favourite with a twist. His initial reaction was:

I can’t eat green spaghetti!!”

But he did – and asked for more!

Courgette Spaghetti, Pesto and Meatballs

Ingredients:

For the meatballs:

  • 500g minced turkey
  • 1 white onion, finely chopped
  • 1 tbs olive oil
  • 1 tbs basil chopped
  • 2 tsp dried oregano
  • 1 tbs sweet paprika
  • 1 tsp salt
  • freshly ground black pepper

For the courgette spaghetti:

  • 3 courgettes, (zucchini) cut into spaghetti with a julienne peeler, placed on kitchen paper and allowed to sit for 1 hour
  • 1 tbs olive oil
  • 1 tbs pesto

For the sauce:

  • 1 white onion, finely chopped
  • 1 tbs olive oil
  • 2 cloves garlic, chopped
  • 100g cherry tomatoes, sliced
  • 4 cherry peppers, finely sliced
  • 0.5 tbs tomato puree
  • 1 tbs basil chopped
  • 1 tbs sweet paprika
  • 1 bay leaf
  • 200ml stock
  • 0.5 tsp salt
  • freshly ground black pepper

For the pesto:

  • 1 tbs olive oil
  • 4 cloves garlic, chopped
  • 3 tbs basil chopped
  • 1 tbs toasted ground almond
  • rind of 1 lemon
  • juice of half a lemon
  • 1 tbs grated parmesan (optional)
  • Salt and freshly ground black pepper to taste

 

Directions:

For the meatballs:

  1. Put the turkey into a large bowl
  2. Add all the rest of the ingredients and mix together with your hands until well combined
  3. With (clean) wet hands, form the meat balls and place in a container
  4. Cover and chill in the refrigerator for at least 2 hours for flavours to infuse
  5. Preheat oven to 170C
  6. Heat the oil in a pan over a medium heat and brown the meatballs on each side
  7. Place the browned meatballs in an ovenproof dish, pour over the sauce and bake for 20 minutes

For the sauce:

  1. Heat the oil in a pan and saute the onions until soft and caramelised
  2. Add the garlic, herbs, seasoning and tomatoes and cook for 1-2 minutes
  3. Add the tomato puree, stock and bay leaf and bring to the boil
  4. Turn down the heat and simmer for 30 minute
  5. Remove the bay leaf and blitz till smooth using a hand blender

For the Pesto:

  1. Put all the ingredients in a bowl and blitz till as smooth a paste as you desire

To make the Courgette Spaghetti: (can be steamed rather than stir-fried if you prefer)

  1. Heat the oil in a wok or pan
  2. Add the courgette and toss for 2-3 minutes
  3. Add 1 tablespoon of the pesto and toss for a further minute
  4. Serve immediately, topped with the meatballs and sauce and a grind of black pepper and/or freshly grated cheese
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2 comments on “Courgette (Zucchini) Spaghetti, Pesto and Meatballs

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