Veggie Noodles with Asian Meat Balls

This recipe has an easy difficulty and it’s perfect for those avoiding gluten or those on a paleo diet. Because the noodles are made of squash and zucchini, rather than the traditional flour and egg recipe.

Here is what you need to make two large portions for 2pax or three smaller portions:
• 1 large zucchini
• 1-piece (quarter) squash peeled
• 300 gr ground beef
• 2 spring onions
• 2 handfuls raw cashews soaked in water (overnight or 1h before)
• 5-6 piece sun dried tomatos
• 1 small bunch Cilantro
• 1 5cm piece peeled ginger
• 1 clove of garlic
• Sesame oil
• 1 tsp Chili flakes
• 1 tsp Fennel seeds
• 1 tbsp Soy sauce
• 1 tablespoon lemon juice
• Sprinkle roasted Sesame seeds to decorate
• A few shavings of Parmesan to decorate

Directions:
You will need a spiralizer to make the veggie noodles and a food processor for
making the pesto.
Wash all the veg. Make your zucchini and squash noodles using the spiralizer. Cut
the zucchini and squash in long and thick strips for easier handling. Set aside with
some lemon juice sprinkled on top to avoid oxidation. Leave the rest for later.
Start on your dressing by blitzing together the soaked cashews with sundried
tomatoes until a creamy pesto is formed.

In a large bowl mix your ground beef with fennel seeds, chilli flakes, left over lemon
juice, finally diced spring onions and cilantro (including stems – leave some leafs to
decorate) and garlic. Grate ginger in the mixture. Add 1 tablespoon soy sauce and
mix well. Form meatballs and fry them in sesame oil. Keep turning them to cook
evenly on each side. Set on paper towel to remove excess oil.

Combine the pesto with your raw veggie noodles. Add your meatballs on top.
Sprinkle some roasted sesame seeds, parmesan shavings and a few cilantro leafs
and enjoy!

Very good comfort food!

You can find the recipe in pdf format here.

Sinzy, xo

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