This tasty meatball recipe is just so easy to make and can be cooked early then left bubbling away on the stove until you are ready to eat. Serve it with courgetti as a low-carb high veg meal option or with brown rice if you need something more filling.
Ingredients: serves 4
2 onions (whichever colour you have is fine)
2 tbsp. coconut oil
1 pack of turkey meatballs (contains 12)
2 x 400g tins chopped tomatoes
1/2 rounded tsp paprika
1/2 rounded tsp cayenne pepper (this makes the dish quite spicy so reduce if you don’t like so much heat)
2-3 cloves garlic
2 packs courgetti
Finely chop the onions and slice the mushrooms ready. Put aside.
Heat 1/2 tbsp. coconut oil in a deep sided frying pan and add the meatballs. Cook on a medium to high heat for about 5 minutes until they are browned on the outside. Keep shaking them in the pan to get them browned all over.
Once browned remove the meatballs from the pan with a slotted spoon and put aside temporarily.
Add another 1/2 tbsp. coconut oil to the pan and gently fry the onions for a few minutes until soft and translucent. Then add the mushrooms and continue to cook for a further few minutes until they take on a shiny sheen.
Next add the tinned tomatoes, paprika and cayenne pepper and mix thoroughly. Season to taste.
Gently add the meatballs into the tomato mixture, cover them in sauce and reduce the heat leaving them to cook, covered, on a low heat for a minimum of 15 minutes. These can be left for as long as you like to cook as long as they are on a low heat and are stirred occasionally to prevent sticking.
Lastly heat the remaining coconut oil in a separate frying pan on a high heat. Add the chopped garlic then the courgette. Fry on hot, stirring all the time for a few minutes until cooked through. Tip away any water that pools in the pan.
Serve the courgetti covered in meatballs and if you are a cheese fan a little parmesan on the top tastes divine!