Carrot and Squash “Pasta” and Meatballs

1 lb ground meat (I used a mix of beef, pork, and turkey)
1 egg
1/2 c breadcrumbs
spices and herbs (I used basil, thyme, oregano, garlic salt, Cayenne, and paprika, but use whatever you like or whatever goes with your sauce.)

1/2 lb carrots (thicker is better)
1/2 lb squash, zucchini, courgettes, etc.
1 cup Marinara sauce (or any kind of pasta sauce you like. Alfredo might be good with chicken meatballs.)

Mix the meat, egg, bread crumbs, and herbs with your hands (or in a food processor if you want to wash something extra and don’t like getting your hands covered in meat). Roll into bite-size or two-bite balls and let rest for 10 minutes or so. They hold together when frying that way. Heat half an inch of vegetable oil over medium-high heat, then cook the meatballs in batches. Don’t overcrowd or let the meatballs touch, or they’ll steam instead of fry. Cook for around 5 minutes, moving them around every so often so that all sides get browned. Let them cool on a rack covered with a paper towel.

Peel the veggies, then using a vegetable peeler, slice the veggies into thin strips. For the squash, stop when you get to the seeds, and for the carrots, keep going until it gets too thin to handle. Blanche/steam in a little bit of water until the carrots are soft and bendy like noodles. Add the pasta sauce, mix in the meatballs, and serve. Alternatively, just put the meatballs on top.
This is definitely a concept dish. I want to play around with what veggies I use. Squash kind of falls apart after too long. Carrots are a good choice, though. Onions sliced on a mandoline would probably be good, too. Either way, it’s got more substance and probably fewer carbs than pasta, so it’s a good way to sneak in healthy food.


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