Courgette Spaghetti & Lamb Meatballs


You might think that a dish like this would take time to prepare, in actuality it’s fairly quick to make, I’ve even had time to make this before work one morning from the beginning (though the meatballs I’d made in advance). The key to this recipe is the tomato sauce, it definitely makes the dish, that and good quality lamb mince for the meatballs. The order in which you prepare the sauce does affect the flavour so I wouldn’t advise rushing or changing the order of things.

First off you need to make the meatballs. Unlike some recipes I’ve seen you don’t need an egg, breadcrumbs, ground almonds or other substance to bind the mince. If the mince is cold it will form a nice meatball and maintain its shape. Depending on how big you like your meatballs you can get about 18 meatballs from 450g of mince, I would describe the ones I made as a decent bitesize.


I added roughly one heaped teaspoon on dried mint to the mince for extra flavour, though on their own the mince is still delicious. You need to be careful with dried mint as it is much more potent than fresh mint, it’s always better to underestimate than overestimate, if you overestimate they will taste soapy and ruin the dish. Once the meatballs are made, wrap in clingfilm and store in the fridge, consume within three days. You will find that the meatballs turn a darker colour if they’re in the fridge, this is normal so don’t worry about this. You can freeze the meatballs as well though I personally would advise doing this on the day you get the mince. Don’t defrost the mince, make the meatballs and then refreeze the meatballs.

You also need to make the courgette spaghetti. Depending how you like it will depend on the type of peeler you use. Currently I have a julienne peeler which makes perfect spaghetti but it can be difficult to handle, the blades are really sharp as well and I’ve caught myself once or twice with it. I’m in the process of getting a new kitchen tool to make it even easier, watch this space for the debut. As you can see it’s quite easy to use.


You just need to keep your fingers clear at the sides otherwise you’ll get cut. If you want to use an ordinary peeler to make thinner, wider paleo pasta then please feel free. Anyway, enough preparation now, let’s get on with the recipe and just a note the preparation to plate time includes making the courgette spaghetti.

Spaghetti & Lamb Meat Balls

Preparation to plate: 25 minutes

Serves 1

Consume within 2 days

Keep refrigerated


3-5 Lamb Meatballs (depending on how many you want)

2-3 Courgettes, made into spaghetti/noodles

1 Tin of Tomatoes

Half a Large White Onion or 1 Shallot, chopped

1 tbsp Tomato Puree

1 tsp Dried Mint

1 Heaped tsp Dried Rosemary

Extra Virgin Olive Oil

Red Wine

Pepper & Salt


In a small saucepan heat some olive oil and add the onion/shallots once hot. Cook the onion for a few minutes until turning soft then add in the meatballs. Once the meatballs start to brown on the outside add a small amount of red wine (I’d recommend a Rioja or Malbec but please choose your favourite). Allow the meatballs to take on the flavour of the wine and onions for a few more minutes before adding in the tomatoes, herbs and tomato puree.


Stir together and allow to simmer over a medium high heat until the sauce starts to reduce; this can take about ten minutes. Whilst the sauce is reducing make the courgette spaghetti and leave in a bowl, when you want to eat the spaghetti blanch in boiling water for one minute and drain before adding the sauce on top. You can pack the sauce and spaghetti, separately, and take it to work with you (as I’ve done on many occasions) or you can simply serve and enjoy right now.



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