If you are looking for a heart warming, rich and satisfying winter warmer recipe but want to opt for a low carb option, look no further. These spicy lamb and beef meatballs with zucchini tagliatelle (or how I like to call them – zagliatelle) are perfect on a cold Sunday afternoon when you don’t feel like having roast but still want to treat yourself to a satisfying lunch.
This recipe is also perfect to make in advance and freeze, or if you are meal prepping for the week ahead as it will last in the fridge for a couple of days. Instead of zucchini, you can use sweet potato spaghetti, regular pasta or potato/cauliflower mash. Alternatively, you can dip in the yummy sauce with a slice or two of rustic bread. Honestly, goes well with everything!
Recipe (serves 4 people)
- 4 medium size zucchini (I used yellow ones, but feel free to use any of your preference)
- 300g lamb mince
- 400g beef mince
- 2 cans organic tinned tomatoes
- 2 carrots, chopped into half circles
- 2 red onions, finely chopped (use 2 tbsp for the meatballs)
- 1 tbsp chilli flakes
- 2 eggs, whisked
- handful chopped mint
- handful chopped parsley
- 2 tbsp almond flour
- 2 tbsp Dijon mustard
- 1 tsp cayenne pepper
- salt and pepper to taste
- 5 tbsp olive oil
- grated Parmesan and chopped fresh herbs (optional)
Start with the meatballs. In a bowl, combine all the meat mince, eggs, onions, almond flour, salt, pepper, mustard, cayenne pepper, mint and parsley. Make sure all the ingredients are well combined. Form 12-16 meatballs and set aside on a plate.
Take a large sauce pan and heat the olive oil. Add chilli flakes and the remaining onions and cook until the onions become translucent. Add the meatballs and cook for 5 minutes, carefully turning them so they cook evenly. At this stage, if the meat is sticking to the pan, add a couple of tablespoons of water to create some steam as it will prevent the meat from sticking too much. Add carrots and cook for another 3 minutes. Add canned tomatoes and stir well, again being careful with the meatballs so they don’t break. Lower to low-medium heat and season with salt and pepper. Cook for 30-45 minutes, stirring occasionally and adding water as needed. Season to taste.
For the zagliatelle, use a potato peeler to form the ‘pasta’. If you prefer, you can use a spiralizer for this and make regular veggie spaghetti. 5 minutes before the sauce is done, mix in the zagliatelle and cook for the remaining time. Once the sauce is done, let the it sit in the pan for 5 minutes. Serve with chopped fresh herbs and grated Parmesan, or just as it is.