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.