Review & Recipe: OXO good grips spiralized courgetti with turkey meatballs


Following on from my review on the OXO mandoline, I had the opportunity to try out their new hand-held spiralizer too.

You may have seen my recipe for spaghetti bolognese here, which documented my low GL diet for health reasons and the fact I am making a few simple healthy swaps. One of these swaps is spiralized vegetables in place of spaghetti. 

For the spaghetti bolognese recipe I bought the ready spiralized courgette and butternut squash from a supermarket, which, whilst convenient, does work out very expensive when used on a regular basis.

Spiralizing your own is much more cost effective and means you can spiralize exactly how much you need. I found the supermarket stuff was too much for just me so a lot went to waste. It also doesn't keep well! 

Spiralizing your own means you can do it as and when you need it and keep the vegetables fresher for longer.


The OXO good-grips spiraliser is very simple to use and very affordable at just £15.

And best of all for me, who has a teeny tiny kitchen, is that this handy kitchen gadget is compact and easy to store.

Here is how I got on with it.....


As part of my new healthy lifestyle making simple swaps, I am swapping beef mince for quorn or turkey mince.

To go with my spiralised courgette, I made some healthy turkey meatballs in a tomato sauce.





This recipe feeds 4.

INGREDIENTS
For the sauce:
1 onion, chopped
1 stick of celery, sliced
1 tsp lazy garlic
2 x 400g tins of chopped tomatoes
1 tbsp worcestershire sauce
1 tsp sugar
pinch of salt

For the meatballs:
500g turkey mince
1 free-range egg
3 tbsp breadcrumbs
3 tbsp grated parmesan (optional)
1 tsp worcestershire sauce

2 courgettes spiralized as above.

METHOD
1. To make the meatballs combine all of the ingredients in a large bowl and mix together gently with your hands. Do not overmix as the meatballs will be too dense and heavy.

2. Roll the mixture into largish balls in the palm of your hands and put onto a baking tray. Yo should get about 10 meatballs. Refrigerate for at least 15 minutes then bake in the oven for 20-30 minutes at 200c. Turn once.

3. For the sauce: If like my children, yours hate onions and spend 90% of mealtimes picking each teeny bit out of the sauce one-by-one, put your onion and celery into a food processor and blitz into a mush. This also helps thicken the sauce. If you like a more chunky sauce, leave the onion and celery chopped.

4. In a pan, heat a little oil and add the onion and celery mix and garlic and cook on a low heat for 10 minutes.

4. Add the 2 tins of chopped tomatoes, season with the sugar, salt and worcestershire sauce and let the mixture come to the boil before turning the heat down and simmering for 30 minutes.

5. Cook to the spiralized courgette in a pan with a little oil for 3-5 minutes to heat but keep a nice crunch. Combine the meatballs with the sauce and serve on top of the courgetti.









Linked up to:
Tasty Tuesdays on HonestMum.com
Mummascribbles

2 comments:

  1. Oh that looks and sounds soooo good. Right up my street. Unfortunately my husband and son will not touch any vegetables at all bit I would absolutely love this. Would be a lot of work for just little ole me though :-(

    #twinklytuesdays

    ReplyDelete
  2. What a fab idea and these look super yummy!! thanks for sharing! Suz x Beauisblue.com

    ReplyDelete

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