About
This lightly spiced spaghetti dish uses shop bought pork sausages to create quick and easy to prepare meatballs.
The meatballs are tossed with olive oil, garlic, a little crushed dried chilli and a hint of lemon to create a simple and easy weeknight dinner.
Ingredients
- 4 medium link – breakfast size sausage, pork, fresh
- 3 small zucchini, raw
- 1 teaspoon red chili flakes by sweet tomatoes
- 1 clove garlic, fresh
- 3 tablespoon olive oil
- 1 teaspoon oregano, dried
- 2 teaspoon lemon peel
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Peel the zucchini skin and discard. Peel the flesh into wide pasta ribbons. Set aside.
- Pierce the skins of the sausages and squeeze the meat into a mixing bowl, along with the dried oregano. Using your hands roll the mixture into 12 individual meatballs.
- Heat two tablespoons of olive oil in a large pan over a medium heat. Mince the garlic and add to the pan softening for one minute, before adding the chili flakes and lemon zest. Stir well to combine.
- Add the zucchini spaghetti ribbons to the pan tossing in the oil and seasoning and stir fry briefly for 30-40 seconds until just tender. Set aside.
- Heat the remaining olive oil in a frying pan over a medium/high heat. Add the meatballs and fry for 8 to 10 minutes until golden brown and completely cooked through.
- Tip the zucchini noodles into the pan with meatballs. Stir to combine and remove from the heat. Serve immediately.
Nutrition Facts
- Servings: 2
- Calories: 346.5kcal/1449.6kJ (per serving)
- Fat: 31.8g (per serving)
- Carbs: 7.8g (per serving)
- Protein: 9.7g (per serving)
