Spaghetti and meatballs are among one of the world’s top comfort foods but often aren’t included in healthy eating plans due to some recipes containing high amounts of calories.
Luckily, there are still ways to enjoy your favourite comfort foods when trying to lose pregnancy weight.
This recipe for meatballs with zucchini noodles is a creative way to enjoy a warming, hearty meal without all the added calories.
Using lean mince, and zucchini to make the noodles means that the calories are kept low, without sacrificing on taste.
Making zucchini noodles is simple if you have the right tools. Julienne peelers can be found at most homewares and department stores.
Ingredients:
- 500 grams lean minced beef
- 2 tablespoons olive oil
- 2 slices of stale, wholemeal or rye bread (crusts removed)
- 1 egg yolk
- Half a teaspoon nutmeg
- A few leaves of fresh sage leaves, finely chopped
- 1 teaspoon of dried oregano
- 3 large zucchinis
- Cracked pepper
- 1 large clove of garlic, crushed
- 50 grams shaved parmesan
Optional Extras:
- Use lean pork, chicken or turkey mince instead of beef
- Replace the sage with fresh rosemary
- Add some finely crumbled reduced-fat feta to the meatball mixture before shallow frying
Method:
- Place the bread in a blender and pulse into they become fine crumbs.
- In a bowl, combine the lean mince, nutmeg, sage, oregano, egg yolk, breadcrumbs and cracked pepper.
- Carefully shape the mince mixture into small-medium sized balls.
- Add 1 tablespoon of olive oil to hot, non stick frying pan.
- Brown the meatballs all over on high heat, making sure that you don’t break the meatballs up.
- Reduce heat and simmer the meatballs for a further 10-12 minutes until cooked right through.
- Meanwhile, use a julienne peeler to peel the zucchini lengthwise. Do one side of the zucchini until you reach the seeds, then peel the other side (avoiding the seeds in the middle).
- Bring a large saucepan of water to the boil, then add the zucchini noodles and boil briefly for about 30-60 seconds (check before removing the noodles from the water, the noodles should be firm and not too soft).
- Drain the noodles in a colander and set aside.
- In another large frying pan or saucepan, heat 1 tablespoon of olive oil, and when hot gently saute the crushed garlic for a few minutes, until softened and fragrant.
- Add the noodles to the garlic and toss over low heat until coated in garlic and olive oil.
- Serve the noodles on a plate with the meatballs on top, and a light dusting of shaved parmesan.
Serves: 4. Calories per serve: 340
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