This recipe is based on one by Gordon Ramsay, with a few tweaks of my own! It's so amazingly good, I've made it at 9:30 at night just to have a taste. -- Lisa T.
Meatballs
- 500g lean ground turkey
- 1 small onion, peeled and chopped fine
- 2 garlic cloves, peeled and minced
- 2 tsp Worcestershire sauce
- 1 beaten egg
- 2 tbsp freshly grated parmesan cheese
- Salt and Pepper to taste
- Dash of Olive Oil
Place all ingredients in large bowl. Mix until thoroughly combined. With clean, damp hands roll mixture into 20 meatballs and place on plate. Cover and chill for 30 minutes.
Using a spiralizer or peeler, turn 4 zucchini into spaghetti-like strips. Set aside.
Tomato Sauce
- Dash of Olive oil
- 1 onion, peeled and diced
- 2 garlic cloves, peeled and crushed
- 1 jar Mamma Nuccia Tomato Passata
- 1/2 tsp dried oregano
- 1/2 tsp balsamic vinegar
- Salt and Pepper
To cook meatballs, place a frying pan over medium heat. Add a dash of olive oil, brown meatballs in batches, turning so they cook evenly. Transfer browned meatballs to tomato sauce and cook for another 10 minutes, or until cooked through, stirring occasionally. To cook zucchini spaghetti, add another teaspoon of olive oil to the frying pan that the meatballs were browned in and gently saute the zucchini over medium heat, tossing occasionally, for 3 - 5 minutes until al dente.
Divide spaghetti between serving plates and top with meatballs and sauce. Sprinkle with more fresh parmesan if desired.