ZUCCHINI SPAGHETTI WITH MEATBALLS
Zucchini noodles, or “zoodles,” have been exploding in popularity. Zoodles with meatballs is filling and comforting, like a normal bowl of spaghetti, but it’s particularly brilliant for all the family as you are upping your veg intake without compromising on flavor or texture. Zoodles are also great with pesto and other classic pasta sauces.
SERVES 4
4 large zucchini, trimmed
Olive oil
Grated Parmesan cheese, to serve (optional)
FOR THE MEATBALLS
1 pound lean ground turkey
1 small onion, peeled and very finely chopped
2 garlic cloves, peeled and very finely chopped
2 teaspoons Worcestershire sauce
1 egg, beaten
Sea salt and freshly ground black pepper
FOR THE TOMATO SAUCE
Olive oil
1 onion, peeled and diced
2 garlic cloves, peeled and crushed
1 tablespoon tomato purée
1(28-ounce) can chopped tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon balsamic vinegar
Sea salt and freshly ground black pepper
DIRECTIONS
1. Using a spiralizer, julienne peeler, or mandoline, turn the 4 zucchini into spaghetti. Set aside until ready to cook.
2. Put the ground turkey into a mixing bowl with the chopped onion, garlic, Worcestershire sauce, beaten egg, and a good pinch of salt and pepper. Mix everything together until thoroughly combined.
3. With wet hands, roll the mixture into 20 meatballs and put them onto a plate. Cover with plastic wrap and chill in the fridge for 30 minutes.
4. Meanwhile, make the tomato sauce. Place a large skillet over medium heat and add a dash of olive oil. Once hot, add the onion and sauté for 5 to 6 minutes, until softened, then add the garlic and cook for another minute.
5. Stir in the tomato purée and continue to cook for 2 minutes, then add the chopped tomatoes, oregano, balsamic vinegar, and a good pinch of salt and pepper. Stir everything together and leave to simmer for 10 minutes, or until slightly thickened.
6. To cook the meatballs, place a skillet over medium heat and add a dash of oil. Once hot, brown the meatballs in batches, turning frequently so they color on all sides. Transfer to the pan with the tomato sauce to cook for an additional 10 minutes, or until cooked through, turning from time to time. (If the sauce becomes too thick, add about 1⁄4 cup of water.)
7. Add an extra teaspoon of oil to the pan the meatballs were browned in and gently sauté the zucchini spaghetti over medium heat, tossing occasionally, for 3 to 5 minutes, until tender but not soft.
8. Divide the zucchini spaghetti among serving bowls and top with the meatballs. Sprinkle with Parmesan, if using.
*FOR ACTIVE DAYS
Serve the meatballs with whole-wheat pasta instead of zoodles if you are gearing up for a big day of exercise.
PER SERVING
CALORIES 291
FAT (g) 7.0
SATURATED FAT (g) 1.0
CARBS (g) 16.0
SUGAR (g) 14.0
FIBER (g) 5.0
PROTEIN (g) 39.0
SODIUM (g) 0.49
The definitive guide to eating well to achieve optimum health and fitness, by one of the world's finest chefs and fitness fanatic, Gordon Ramsay.
Gordon Ramsay knows how important it is to eat well, whether you're training for a marathon or just trying to live healthier. And just because it's healthy food, doesn't mean you have to compromise on taste and flavor. As a Michelin-star super-chef who is also a committed athlete, Gordon Ramsay shares his go-to recipes for when he wants to eat well at home.
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