1 zucchini (courgette)
1/2 Winter Carrot (a big fat one)
350 grams of ground beef
2 cloves of garlic
1 red pepper (chilli powder is an option too)
2 spoons of paprika powder
some sea salt
4 Tomatoes (I used Roma Tomatoes)
1 spoon of Korean Chilli Paste
1 spoon of Thai Red Curry Paste
* Oven on 200 Celcius.
What to do?
Preheat your oven on 200 Celcius. First spice up your minced beef, put the beef in a bowl and add the egg, korean chilli paste, thai red curry paste and some salt. Mix is all well and turn them into nice even balls. Get your pan and bake them. Meanwhile you're going to make your own veggie spaghetti, use your spirooli and turn the carrot and zucchini into nice spaghetti! When all sides of the meatballs are nice goldenbrown move them over in a ovenplate and put them in the oven.
Use the same pan to put your chopped tomatoes, garlic, limeleaves, onion, paprika powder and red pepper in. Add 1 cup of water and leave this to the boil for 2 minutes. Use your kitchen machine to blend it into a smooth sauce. Season it with some salt to taste. pour the sauce over the veggie-spaghetti and add the meatballs. If you like you can top it of with some fresh coriander.