You won’t believe how super-quick, super-easy, super-healthy and super-yummy this meal is! Seriously, it’s really really good – the ingredients sound like a strange combination, but trust me it works!
This is designed to be a raw food dish, served cool or at room temperature. If you wanted a hot meal, swap the zucchini spaghetti for cooked regular pasta spaghetti, bake the meatballs in the tomato passata for a bit (I don’t know how long because I haven’t done it), and then assemble the meatballs and passata onto the spaghetti. If you try it this way, let me know how it goes.
I took two photos, one before the tomato passata (so you can see the meatballs better) and one after (so you can drool :-)).
Zucchini Spaghetti with Walnut ‘Meatballs’
Zucchini Spaghetti with Walnut ‘Meatballs’ and Tomato Passata
Serves 2
Ingredients:
- 2 zucchinis
- 1½ cups walnuts
- 1 cup semi-dried tomatoes
- 3 tsp sage
- 1 tsp fennel seed
- ½ tsp thyme
- ½ tsp rosemary
- ½ tsp marjoram
- Pinch black pepper
- Pinch cayenne pepper
- Pinch of himalayan salt
- Tomato passata (you can use the sauce from this recipe)
Method:
Spiralise the zucchini and place on the serving plates.
Add remaining ingredients (except for the tomato passata) to a food processor, and whizz until well combined.
Roll into balls – you should get around 15-20 balls.
Arrange meatballs on top of zucchini spaghetti, spoon passata over the top.
Yum! See, I told you it was easy 🙂
Adapted from: Zucchini spaghetti and tomato passata – Food Matters, The Recipe Book by James Colquhoun, Laurentine ten Bosch and Emma Sgourakis; Walnut ‘meatballs’ – The Earth Diet by Liana Werner-Gray
