Preheat the oven to 180 °C.
Use a spiralizer to turn the zucchini into ‘pasta’ spirals. Alternatively, most supermarkets sell ready-made zucchini pasta or ‘zoodles’ in the vegetable section.
Bring a small pot of water to the boil, and cook the zucchini for 1-2 minutes until soft. Strain, and leave to one side.
Combine the turkey mince in a bowl with garlic powder, paprika, cumin, chia seeds and chilli flakes. Shape into balls and place on a baking tray lined with paper or foil. Keep in mind that because we’re not using any egg, flour, or binding agent in these meatballs, so they’ll need to be handled with care. Bake for 15-20 minutes, or until cooked through. Remove from the oven and place to one side.
Meanwhile, heat one spray of olive oil in a frying pan over a medium heat. Add the onion and saute for 2-3 minutes or until transparent. Add tomatoes in to the pan and reduce the heat. Then add the thyme, stir together, and bring to the simmer.
Add the meatballs to the sauce, and continue to cook until sauce is reduced.
Divide the zucchini 'pasta' between two serving bowls, add the meatballs and sauce over the top, and sprinkle with fresh basil and black pepper.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||1.5|
|Bread & Cereals||0|
|Healthy Fats & Oils||1|
|Total fat||12.5 g|
|- Saturated fat||3.5 g|
|Total carbohydrates||25.9 g|
|- Total sugars||18.5 g|