Meatballs with Zucchini "Spaghetti"
It started out when I was looking for recipes fro low carb ..the family were having burgers and I wanted to have it but couldn't have the bun ....so I used the burger to make my meatballs and switched the onion for leek as that is lower carb than onions. I'd just got the Spirooli so the spaghetti was a no brainer :)
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- 4 oz
- ground beef
- 1 small
- salt and pepper
- 1/2 can(s)
- tomatoes, canned and chopped, with liquid
- 1 dash(es)
- worcestershire sauce
- herbs,spices (optional)
- Chop the Leeks so they are like a small dice
- Chop the mushrooms in half
- If you have a spiral vegetable cutter then make the Zucchini into spaghetti. If you don't then use a peeler to make ribbons (they can can be sliced to make strips if you want to or be left as ribbons).
2In a frying pan / skillet - saute the Leeks until soft and translucent but not brown. Remove them from the heat.
3Put a quarter of the cooked leeks into a bowl big enough to mix it with the ground beef and a little salt and pepper if wanted).
**At this point you can add mixed herbs or any other spice blends you would like in a meatball.**
Divide into balls about the size of a small marble (so they cook quickly)
4Add the Mushrooms to the leeks in the pan along with the meatballs and cook until browned
5Add the chopped tomatoes cook for about 10 minutes until the meatballs are cooked through.
At this point you can add the Worcestershire sauce and a herb or spice blend if you would like.
6Add the Zucchini "Spaghetti" or ribbons and continue to cook until these have softened (depending on which you use it will be around 5 minutes)