Zucchini Spaghetti (Paleo) and Meatballs

How to Make Zucchini Paleo Spaghetti and Meatballs

To prepare zucchini spaghetti (paleo) and meatballs start preheating the oven to 200°C (180° fan) | gas 6.

Line a large baking tray with greaseproof paper.

For the meatballs and sauce

Combine the ground meats, onion powder, garlic powder, and plenty of seasoning in a large mixing bowl.

Scrunch together until just combined; try not to overwork the mixture.

Shape into meatballs and place on the lined baking tray, spaced apart. Bake for 20 minutes.

Meanwhile, heat the olive oil in a saucepan set over a medium heat until hot.

Add the onion, garlic, and a pinch of salt, sweating for 5 minutes until softened.

Add the chopped tomatoes, stir well, and simmer over a slightly reduced heat for 7-8 minutes until thickened.

Season to taste and set aside.

For the zucchini spaghetti

Cut the ends off the zucchini.

Place in a spiraliser and turn the handle to produce strands of zucchini spaghetti.

Rinse in a bowl of cold water.

Heat the olive oil in a large saute pan set over a medium heat.

Drain the zucchini spaghetti and add to the pan, tossing to coat in the oil.

Cover and cook for 4-5 minutes, stirring occasionally, until tender.

Season to taste.

Remove the meatballs when ready. Add to the sauce, reheating it over a medium heat.

Lift the zucchini spaghetti onto plates and top with the meatballs and sauce.

Garnish the zucchini paleo spaghetti and meatballs with red chilli and chopped parsley.