Welcome to my Paleo carrot linguine and meatballs recipe.
There is always such a focus on zoodles or in my neck of the woods courgette made into noodles and then cooked as a carb free alternative to traditional spaghetti or noodles. But carrots are so much cheaper to buy and are often overlooked for how great they can be for cooking with.
What if you made your spaghetti and meatballs with carrots instead?
Well we did and we loved them. The only thing we wanted to complain about is the fact that carrots have to be really hard (so you cant use the carrots that have gone soft in your fridge) and that carrots are much harder than courgettes so they can take a while for them to become spaghetti.
But the taste is amazing and it’s so crunchy compared to using courgette and I am in food heaven when it comes to carrot noodles.
In this recipe you are using a small amount of carrots along with a small amount of mince making it a very frugal meal. Plus if you are offering your kids this for dinner I am sure they won’t even notice how healthy it is!
- 100g carrots (peeled)
- 100g Minced beef
- 1 egg
- 1 small onion
- ½ pepper
- 1 tspn Parsley
- Salt and pepper
- Using a spiralizer turn your carrots into vegetable spaghetti. Cook the carrots in a food steamer for 10 minutes.
- Add the minced beef and diced onion, pepper, salt, pepper and parsley into a bowl and mix well. Create 4 evenly sized balls and place either in a pre heated oven or Airfryer (if you have one). If you are using an Airfryer they should take no more than 10 minutes on 200. Alternatively if you are using an oven preheat it to gas mark 4 and cook the meatballs for 20 – 25 minutes.
- Drain the carrots and layer them in the bottom of a serving dish. Place the meatballs on top and serve.
- You can add one of my dips from my previous recipes to make sure it is not to dry.