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Zucchini spaghetti and lean beef meatballs

Recipe from: 25 November 2014
meatballs, banting, low carb

Ingredients 5
Servings 4
Time 00:15


  • 400
    lean beef mince
  • 1.25
    mixed dry herbs
  • 1.25
  • 1
    cayenne pepper
  • 400



Wash and slice your zucchini’s into Julienne strips. Use a wok or a pan and cook your zucchini spaghetti in boiling water with a little salt for +-3 minutes. Strain and set aside.

Mix all the remaining ingredients together and  form your meatballs. I use my 15 ml measure spoon to scoop out the meat and then roll them into little balls. Once rolled out set aside.

Use the same pan for your meatballs. Place meatballs in your pan with a little water and cook on all sides for +- 5 minutes or until firm and done. Remove from the pan and give your pan a quick rinse and dry thoroughly. Cover with a little spray and cook and fry your meatballs until they are golden brown.

At this stage you could add the zucchini spaghetti back to your pan with your meatballs and heat them through before serving.

Recipe reprinted with permission of Daily Dose of Fresh. To see more recipes, please click here.

Food24 suggests: Finishing off the dish with a sprinkling of finely grated Parmesan cheese.


Read more on: diet  |  recipes


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