Zoodles with Meat Balls and “Cheezy” Cashew Sauce
When I was a teenager, I loved pasta. If I was Popeye, it was my Spinach. I would eat it several times a day, sometimes I would even wrap it up inside white bread, like a pasta sandwich. Yeah, more like a processed-carb-overload-sandwich.
Its been a long time since Ive eaten pasta. Almost 2 years now. The last time I had it, I was doubled over within 20 minutes of eating it. Needless to say, my love affair with carb laden refined noodles came to an abrupt end.
(above) Meatballs with Amatriciana Sauce and Broccoli
(above) Meatballs with rich tomato sauce
In fact, this dish is better than the traditional pasta variety. Not only does it NOT cause me to double over in agony, but the flavour and texture of this dish kicks arse on any pasta dish I’ve ever had. And you won’t get that carb downer post eating that makes you want to curl up under the table for a nap.
(above) Meatballs with Amatriciana Sauce and Cheezy Sauce
This particular recipe is made using a Spiraliser that I purchased online for about $40. It turns your plain ole boring zucchini into fun, pasta like spirals that make perfect noodles. You could eat the zoodles raw as it is only zucchini, but for this dish I wanted them warm for the comfort factor.
You can also opt to leave out the cashew sauce if you are in a hurry and want a really simple dish. It takes next to no time to whip up the meat balls and no time to make your zoodles. Instant healthy meal in a flash! What more could you ask for?
- 500gm Beef Mince, Grass Fed
- 1/2 Brown Onion, Finely Chopped
- 1 Clove of Garlic, Large
- 1 tsp Italian Seasoning
- Salt and Pepper
- *You could add 1 egg and 1/4 C of almond flour if you wanted to try something different with your meatballs.
- 2 Zucchini, washed
- 1 Can of Chopped Tomatoes
- 1 C Tomato Passata (sugar free, organic)
- 2 Rashers of Free Range Bacon, chopped
- 1/2 C Red Wine
- 1/2 tsp Chilli Powder
- Salt and Pepper to taste
- 2 C Raw Cashews
- 2 TB lemon juice
- 1 tsp Garlic Powder (or a clove of garlic)
- 1/2 tsp Sea Salt
- 1/2 C warm water, plus another 1/4 cup for thinning if required
- 1. In a large bowl, using your hands mix the beef mixture into the mince
- 2. Roll golf ball sized shapes and set aside (makes about 15)
- 3. Prepare your zoodles using a spiraliser to make thin noodles. Set aside.
- 4. In a fry pan greased with coconut oil, fry the meat balls on medium heat until cooked through (approx 7mintues)
- 5. While the meat balls are cooking, in a separate fry pan fry your bacon until slightly crispy and then add the sauce ingredients, letting it simmer (it will thicken slightly)
- 6. Meanwhile, make your cashew sauce if using - Start with the cashews and process until a fine flour like texture.
- 7. Next to your cashew sauce, add all ingredients into a food processor and mix until a creamy paste consistency
- 8. Once your meatballs are done, remove from the pan and place onto a absorbant paper to remove any excess moisture.
- 9. Using the same pan as the meatballs, fry your zoodles for a quick minute or two just until heated through.
- 9. Serve your zoodles, topped with meatballs, a spoon of amatricina and a dollop of cashew sauce
- I made this recipe two ways - one with the cashew sauce and one without. I also added broccoli to one version for more fibre. Both were delicious.
- *You will have cashew sauce left over, but you can store it in the fridge and use as a sauce for other dishes throughout the week.