Zucchini Pasta with Meatballs

Ingredients

• Zucchini1 count (200 g)
• Tomato1 count (130 g)
• Garlic1 clove (3 g)
• Ground Beef150 g
• Garlic Paste1/2 teaspoon (1 g)
• Basil4 count (2 g)
• Parmesan Cheese1 tablespoon (5 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Remove the ends of the zucchini.

2. 2

   Step 2

   Then cut into long and thin strips. You can use a vegetable spiralizer.

3. 3

   Step 3

   You can use raw zucchini or boil it in a pot with water and a pinch of salt.

4. 4

   Step 4

   Let boil for 3-5 minutes until tender. Remove and drain.

5. 5

   Step 5

   Then mix beef with garlic paste and salt and pepper to taste in a bowl. Mix well until integrated and make the meatballs.

6. 6

   Step 6

   At the same time, peel the garlic and make a cross cut at the top of the tomato only a finger deep.

7. 7

   Step 7

   Put the tomato and garlic in a pot with boiling water and let boil for 5 minutes. After that time, remove, drain, blend and set aside.

8. 8

   Step 8

   Heat a pan over high heat. Once heated, pour the oil, add the meatballs and cook for about 5 minutes over medium heat.

9. 9

   Step 9

   Then add the sauce and some tomato cooking water, depending on your desired texture.

10. 10

    Step 10

    Add salt and pepper, cover and let cook for 5-7 minutes. Remove.

11. 11

    Step 11

    Serve the zucchini pasta and meatballs with the prepared sauce on a plate. Add some fresh basil leaves and grated cheese.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Zucchini Pasta with Meatballs can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.