Lunch/Dinner serves 2
Prep time: 30 minutes
Cook time: 25 minutes
This recipe is part of our Gut Health program. If you'd like to know more about Gut Health, please take a look at our comprehensive guide!
- 3 large zucchini
- 300g turkey mince
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 4 tsp dried chia seeds
- large pinch chilli flakes
- extra virgin olive oil spray
- 2 small red onion, finely diced
- 400g crushed tinned tomatoes
- 1 tsp dried thyme
- black pepper, to taste (optional)
- large handful fresh flat-leaf parsley or basil, roughly chopped, to serve (optional)
Preheat the oven to 180 degrees celsius.
Use a spiralizer to turn the zucchini into ‘pasta’ spirals. Alternatively, most supermarkets sell ready-made zucchini pasta or ‘zoodles’ in the vegetable section.
Bring a small pot of water to the boil, and cook the zucchini for 1-2 minutes until soft. Strain, and leave to one side.
Combine the turkey mince in a bowl with garlic powder, paprika, cumin, chia seeds and chilli flakes. Shape into balls and place on a baking tray lined with paper or foil. Keep in mind that because we’re not using any egg, flour, or binding agent in these meatballs, so they’ll need to be handled with care. Bake for 15-20 minutes, or until cooked through. Remove from the oven and place to one side.
Meanwhile, heat one spray of olive oil in a frying pan over a medium heat. Add the onion and saute for 2-3 minutes or until transparent. Add tomatoes in to the pan and reduce the heat. Then add the thyme, stir together, and bring to the simmer.
Add the meatballs to the sauce, and continue to cook until sauce is reduced.
Place the zucchini pasta in a bowl, add the meatballs and sauce over the top, and sprinkle with fresh herbs and more black pepper if you’re using them.
This recipe makes two serves. Keep remaining serve for a lunch later in the week.