Organic Chicken Meatballs with Zucchini “Spaghetti”
What…no Pasta with my spaghetti and Meatballs?!?!
Looking back, I think I could comfortably say I’ve always had a slight addiction to pasta! What about it is so satisfying?
As I went Paleo, I knew the two main things that I was going to miss were pasta and bread. Well thanks to a few great
bloggers I have the bread department covered and with my spirilizer I can have my spaghetti and eat it too!
Ok people, I know it’s not real pasta, I’m not delusional but it’s dense and I can twirl it with my fork so it really does satisfy my craving.
Over the years I’ve found myself eating zucchini instead of pasta many times. I used to use my vegetable peeler and make zucchini ribbons and I still love those! Try making lasagna with that shape – AMAZING!
If you’re using your spirilizer I suggest using the thick cut for this recipe and peeling the skin off first. It seems to make a more authentic noodle this way.
In the recipe you’re going to see anchovies….don’t skip it!!!! You won’t taste anything fishy but the flavour depth it provides will knock your socks off!
- 2lbs Blue Goose Pure Foods Organic Ground Chicken
- ½ cup breadcrumbs
- 2 tablespoons ketchup
- 2 tablespoons worchestershire
- 1 tablespoon fresh oregano
- 1 tablespoon salt
- 1 egg
- ¼ cup EVOO
- 680gr jar Passata
- 1 can – 796gr San Marzano tomatoes
- 2 tablespoons tomato paste
- 1 small onion, finely sliced
- 2 garlic cloves, chopped
- Pinch chili fakes
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 anchovy fillets, chopped
- 4 large zucchini, peeled and spirilized
- 1 garlic clove, chopped
- 1 tablespoon EVOO
- Place all ingredients for meatballs in a large bowl and blend until completely incorporated. Form into 12 meatballs.
- Place olive oil and onions in a large pot. Sauté on medium until onions are soft. Add garlic and anchovies, Continue to cook until anchovies have melted into onion. Add, salt, pepper and chili flakes. Continue to cook for 1 minute. Add tomato paste and cook for 3 minutes. Add passata and san marzano tomatoes. Using a potato masher or fork, break up the tomatoes into small chunks.
- Place the meatballs in the sauce, making sure to cover each one with sauce.
- Cook for 2 hours on simmer.
- Place olive oil and garlic in a large fry pan on medium. Add zucchini noodles and sauté for 5 minutes until noodles are cooked but still have a bit of crunch.
- To serve place “spaghetti” in a single pasta bowl and top with meatballs and sauce. Serve with parmesan cheese and chili flakes.