Gluten-free 'spaghetti' and meatballs

Pete Evans

all details

OK, it's not strictly spaghetti - but this zucchini pasta is just as delicious as the real thing and a lot lighter too.

'Spaghetti' and meatballs.
'Spaghetti' and meatballs; a gluten-free alternative using zucchini strips. Photo: Supplied

Ingredients

Meatballs

4 tbsp ghee, coconut oil or olive oil

2 handfuls baby spinach

350g pork mince

150g beef mince

2 cloves garlic

1 French shallot, finely chopped

2 tbsp parsley, chopped

1 free-range egg yolk

sea salt and freshly ground black pepper, to taste

fresh parsley or basil to serve


Italian tomato sauce

2 tbsp ghee, coconut or olive oil

50g garlic, thinly sliced

500g tinned tomatoes, crushed

8 basil leaves


Spaghetti

6 whole zucchinis, cut into spaghetti strips on a mandolin or julienne slicer

3 large carrots, peeled, cut into spaghetti strips on a mandolin or julienne slicer

2 tbsp extra virgin olive oil

sea salt to taste

 

Method

1. Heat a frying pan with one tablespoon of ghee or oil over medium heat. Add the spinach and cook until just wilted. Remove the pan from the heat, drain and squeeze out any excess liquid from the spinach then set aside and allow to cool.

2. Return the pan to medium heat and add one tablespoon of oil, the shallot and garlic cloves to the pan. Fry for three minutes or until the onion becomes translucent and the garlic is lightly browned. Set aside.

3. Preheat the oven to 180C. In a large mixing bowl, mix together the pork mince, beef mince, spinach, garlic, onion, parsley, egg yolk and salt and pepper until well incorporated. Roll the meatball mix into golf ball-sized portions.

4. To make the tomato sauce, heat the ghee or oil in a saucepan, add the garlic and fry until lightly browned. Add the tomatoes and 125 millilitres of water then simmer for 20 to 25 minutes. Add the basil and simmer for a further five minutes. Season and blend until smooth.

5. To cook the meatballs, heat the remaining two tablespoons of oil in an ovenproof frying pan and fry the meatballs until golden on one side. Turn the meatballs over and place the pan in the oven for five minutes until the meatballs are cooked through. Add the tomato sauce to the pan, cover with a lid and heat gently over the stovetop until ready to serve.

6. To make the spaghetti, fill a medium-sized saucepan with water and bring to the boil over medium heat. Add the carrot and cook for 30 seconds, then add the zucchini and cook for a further 30 seconds or until the vegetables are tender. Drain, toss through a splash of olive oil and season.

7. Divide the spaghetti onto four serving plates. Top with the meatballs, spoon the tomato sauce over the top and sprinkle with chopped parsley or freshly torn basil.


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  • Main Ingredients - Beef, Pork, Zucchini
  • Course - Dinner
  • Occasion - Kids' cooking, Family meals, Midweek dinner

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6 reviews so far

  • Rating: 2.5 out of 5 stars

    "OK, it's not strictly spaghetti" - nice caveat, however if three puff pastry pillows makes a millfeuille then this can be spaghetti.

    Commenter
    A Traditionalist (or maybe just choosy)
    Location
    Sunbury
    Date and time
    February 05, 2014, 9:55AM
    • Rating: 1.5 out of 5 stars

      I am disappointed that the pH of this dish has not been provided as essential information.

      And not an activated almond in sight.

      Commenter
      Cap'n Morgan
      Location
      Sydney
      Date and time
      February 05, 2014, 5:20PM
  • Rating: 4 out of 5 stars

    I love zoodles! I make meatballs with zoodles all the time.

    I prefer to steam, rather than boil the zucchini, as I find they get a little water-logged otherwise. A bit of chorizo or bacon in the sauce also gives a nice flavour.

    Commenter
    BRD
    Location
    Date and time
    February 05, 2014, 11:44AM
  • Rating: 3 out of 5 stars

    I use frozen baby beans as spag substitute

    Commenter
    sceptic sceptic
    Location
    Date and time
    February 05, 2014, 1:29PM
  • Rating: 2.5 out of 5 stars

    Garlic in the oil & shallots, garlic in the meatballs, and garlic in the tomto sauce? I mean really, do all the items need garlic? I like garlic myself but on everything?
    Just like with Jamie Oliver, apart from the sweet dishes, he puts garlic in every recipe and what always looks to be at least 1/2 cup of olive oil. Not only does he cook with the oil but he adds more to the meals after theyve dished out onto the plates. I like olive oil too but with every recipe?
    How can someone advocate healthy cooking & eating when he encourages the liberal use of a food group which is plays a major role in the causation of the population becoming overweight?
    I enjoy Jamie's programs and have used his recipes but just a little toned down on a couple of ingredients of which in my opinion, is used to excess.

    Commenter
    PeterC
    Location
    Date and time
    February 05, 2014, 11:54PM
    • Rating: 5 out of 5 stars

      Because PeterC, Pete (and a growing number of nutritionists and doctors) believes fat isn't the issue causing obesity - it's sugar, processed foods and refined carbs! Pete is a shining example of health so if it's good enough for Pete, it's good enough for me!

      Commenter
      LR
      Location
      Date and time
      February 06, 2014, 1:23PM

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