Welcome to my carb free spaghetti zoodles with meatballs.
I have to admit that I don’t know anyone that doesn’t worship spaghetti and meatballs. You have the pasta, the meatball and the tomato sauce and together they are like heaven on a plate. Plus they are so easy to make that you will wonder why you don’t have them more often.
In the old days I always came home from school to a can of something or other. It might be macaroni cheese one day, spaghetti bolognese another and sometimes it would be meatballs.
In all honesty these cans were horrible. But when it is the early 90s and you are approaching double figures you don’t know any better. I could just about cope with the cans of beans and sausages but the rest of the cans were disgusting. And the meatballs by Campbells was the worst.
Processed foods was the huge trend for that generation and 2 minutes to warm up a can in the microwave compared to 20 minutes to cook a meal from scratch meant that people rarely bothered cooking.
Apart from my love for a little bit of mayonnaise (one habit that I have never kicked) I stay away from processed foods whenever I can and I love nothing better than being over the stove cooking meatballs for my son for when he finishes at school.
This recipe is our healthiest version with zoodles instead of spaghetti but it still tastes delicious and I am sure like us the kids will be arguing over who gets the last meatball.#carbfree spaghetti #Zoodles With #meatballs thanks to @recipe_thisClick To Tweet
- Spiralize the courgettes and cook them for 10 minutes in a steamer until they are well blanched.
- Make the meatballs – mix together the mince, onion and herbs and form nice balls with them. Cook the meatballs for 15 minutes in the Airfryer until they are cooked through.
- When the zoodles are cooked season with salt and pepper and place in the bottom of bowls. Place a portion of heated tomato sauce on top followed by the cooked meatballs.