Coodles / Courgetti / whatever you want to call them, took the internet by storm a few months ago. They’re a wonderful pasta equivalent for those who want to slim down / enjoy a less heavy meal / avoid gluten etc.
In a bid to start working on that summer bod, I wanted to whip up something that was low fat, filling and healthy…and so was born my Herb Filled Turkey Meatballs with Tomatoey Coodles.
Delicious herb filled meatballs, in a spicy tomato sauce on a bed of courgette spirals.
To feed 2/3 people you will need:
- A spiralizer (this is my little baby)
- Coconut oil (to brown the meatballs in first)
- 1 pack of turkey mince
- 3 courgettes
- 2 small onions finely diced – 1 for the meatballs and one for your tomato sauce
- 2 cloves of garlic minced
- 3 tsps of wholegrain mustard
- 2 tsps of dried chilli flakes
- Roughly chopped fresh herbs of your choice – I use coriander (cilantro) and mint
- 1 egg
- Salt & pepper
- Parmesan cheese grated
- 1/2 fresh chillies
- 1 tin of tomatoes
- Squeeze of tomato purée
- Worcester Sauce / HP Sauce / both!
To start heat your oven to about 180 Celsius…
Then add your turkey mince, finely diced onion, garlic, fresh herbs, dried chilli flakes, wholegrain mustard, a handful of grated parmesan and your egg to a big bowl and mix together. Season with salt and pepper.
On a chopping board start moulding your meatballs. Take a small handful and roll into a ball. You should end up with about 20 balls.
Heat your coconut oil in a pan and add your meatballs. You want them to turn golden brown on the outside. Once brown take them out your pan and arrange on a baking tray. (Through trial and error the last time I baked them I put them on a grill so they cooked more evenly).
While your meatballs are baking, it’s time to get spiralizing… you want to end up with a big bowl of courgette noodles.
Next whip up a simple tomato sauce in the same pan you fried your meatballs in. I stick to my boyfriends fail safe sauce. Tomatoes, fresh chillies, onion & HP and Worcester sauce to give it a rich flavour. (I think everyone has their go to tomato sauce so just use your fave.)
Get your meatballs out of the oven and add them to the sauce, and then add this to your courgette noodles. The beauty of these coodles is that you don’t need to cook them. The tomato sauce will warm them through, but you’ll still have that lovely crunch from the fresh courgette.
Sprinkle with some parmesan cheese, & obviously enjoy with a glass of wine. 😉
(if you like this recipe let me know!)