‘Spaghetti’ and Meatballs

 

Serves 3

Preparation time: 15 minutes

Cook time: 35 – 40 minutes

Ingredients:

For spaghetti:

1 TBSP extra virgin coconut oil

6 large carrots

2 large zucchinis

1 TSP Himalayan pink salt

For meatballs:

600 grams of extra lean beef mince

600 grams of extra lean pork mince

1 TBSP extra virgin coconut oil

1 TBSP Himalayan pink salt

2 TBSP Italian herbs

1 TSP rosemary

1 TSP thyme

Parmesan cheese (optional)

For tomato sauce:

3 truss tomatoes

1 TBSP chilli powder

1 TSP Himalayan pink salt

1 TBSP Italian herbs

Method:

Wash tomatoes, roughly chop them and add to a non stick frying pan on high heat. Add the salt, chilli powder and herbs, stir the ingredients and break the tomatoes down with a plastic spatula as they cook. Leave the mixture to boil for a few minutes and then reduce to a low heat. It should take about 10 minutes in total.

While the sauce is cooking you can start on your spaghetti, wash the carrots and zucchinis and spiral them, continue to stir the tomato sauce as you work.

Add the 1 TBSP of coconut oil to a medium heat non stick frying pan, depending on your preference if you don’t want the carrots to be too hard cook them first and then add the zucchini later as the zucchini will cook a lot faster. Add the salt and stir, will take about 5 – 10 minutes to finish.

For the meatballs combine the meats, salt and herbs together and compress them into balls, I made 17 from this mixture.

Add 1 TBSP of coconut oil to a non stick frying pan on medium heat and add the meatballs.

After about 10 minutes turn the meatballs over and leave to cook for another 10 minutes.