Vegetti and Meatballs
I’ve been shopping again. Completely non-essential but I have fallen in love with my new veggie spiralizer. It seems all we’ve eaten this week is veggie noodles. I’ve swapped out the regular pasta & noodles for vegetti in lots of things. All a bit of an experiment but my fav’s so far are a spicy chicken and coconut soup (a bit like a laksa…recipe coming soon) and vegetti and meatballs.
Vegetti is a great way of increasing the amount of vegetables you’re eating and also reducing carbs (if that’s your goal). As long as you don’t over cook them they will give you a noodle like texture.
Some other delicious options are to use carrot or sweet potato instead of zucchini for your vegetti. They might just take a little longer to cook so keep that in mind.
If you don’t have a spiralizer, slice the veggies up into long thin strips instead. Buying a spiralizer is a good investment though. You don’t need to spend a lot of money or get anything too big. The smaller handheld ones work really well.
You could always forget about making meatballs and just cook up the minced beef like a spag bol if you prefer. My advice is if you do make meatballs, ensure they are small enough to get on a fork with some vegetti without having to cut them up. For 150g of minced beef per person I made 16 pieces each. I’ve started using dried onion flakes in a lot of my recipes, this is due to my own laziness and desire not to cry each time I make dinner. If you don’t have them you can always use fresh onion, shallot or even diced spring onions.
If you’re looking for other vegetti recipes try my Tuna & Lemon Courgetti.…is also delish!