Zucchini spaghetti with meatballs

Name: Zucchini spaghetti with meatballs
Prep time: 60 min
Cook time: 60 min
Yield: 4
Cuisine: Internacional
Ingredients: 500 grams ground beef; 1/4 cups Parmesan cheese; 1/2 cups onion, finely chopped; 1/4 teaspoons Italian seasoning; 1 tablespoon mustard; 1 egg; salt and pepper; 3 tablespoons olive oil; 3 cloves garlic, finely chopped; 2 onions, finely chopped; 2 carrots, finely chopped; 6 tomatoes, poached and seedless; 1/2 cups chicken broth; 1 bunch basil; 1 teaspoon oregano; 3 tablespoons butter; 2 Eva® clam of zucchini noodles, 300 gc / u; salt and pepper; basil, to decorate; Parmesan cheese, grated, to accompany

20 mins

40 mins

Low

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Skip the conventional and prepare the classic spaghetti with meatballs, but now in this version low in carbohydrates, but instead of pasta with delicious zucchini noodles. You will not be able to recognize the difference.

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Ingredients

4 portions

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Preparation

In a bowl, mix the meat with the cheese, the onion, the Italian herbs, the mustard, the egg, the salt and the pepper. With the help of your hands, form the meatballs. Reservation.

Heat the oil in a saucepan over medium heat and cook the garlic with the onion, carrot and tomato. Chill lightly and blend with the broth.

Return the sauce to the pot and once it is boiling, add the meatballs, the basil sprig and the oregano. Cover and cook for 20 minutes or until cooked, season with salt and pepper.

In a pan, melt the butter and cook the Zucchini Eva® Noodles until smooth. Season with salt and pepper.

Serve the Zucchini Noodles Eva® with meatballs and a little sauce. Garnish with basil and Parmesan.