Pumpkin Seed Cannellini Meatballs in Tomato Sauce with Zucchini Spaghetti
A real Italian pasta experience … without the pasta and the animal protein – 100% healthy and delicious!
To make the meatballs
Place the pumpkin seeds in hot water and turn the oven to 180°C/ 350°F/gas mark 4.
Add the olive oil, red onion, garlic, thyme and oregano to a frying pan. Leave on a low heat while occasionally stirring until the onions start to soften. Then remove the water from the pumpkin seeds, and add those and the well-rinsed cannellini beans to the pan. Increase the heat and fry for a minute or two while stirring.
Remove the pan from the stove and blend it all together thoroughly using a hand mixer. It will be very sticky, perfect to form small meatballs (as soon as it has cooled a little, enough to use your hands). Add baking paper to a baking tray place the meatballs on this.
Bake in the oven for approximately 40 minutes (depends on oven and size of meatballs so keep a close eye, and roll them around a few times to get them a little crunchy on all sides). If you like, you can make these a day or two beforehand and keep in the fridge.
To make the sauce
Add the olive oil to a pan and bring to medium heat. Add the garlic and the herbs and fry while stirring for a minute or two before adding the rest of the ingredients.
Let it boil for at least 40 minutes, until the tomatoes have become soft enough to blend in with the rest of the sauce.
10 minutes before serving, taste, and adjust the flavour with more salt, thyme, oregano, red wine etc. Add a little more water and red wine throughout cooking if needed to get to the right consistency.
To make the zucchini spaghetti
Make spaghetti out of well-washed zucchinis (courgettes) using a mandolin, spiraliser or even a potato peeler.