2 tsp hot chilli sauce plus a drizzle for dressing
1 tbsp chopped parsley
1 tsp cornflour
2 tbsp plain flour
2 peppers (1 red, 1 yellow) , sliced into strips
2 tbsp extra-virgin olive oil
1 packet of fresh ‘boodles’ (butternut squash noodles) or ‘courgetti’
Fresh coriander, to garnish
STEP BY STEP
Add the spice mix, chilli sauce, a little salt, parsley and cornflour to the mince and mix together.
Divide into 12-16, roll into meatballs and coat in the flour.
Heat the oil in a pan and fry the peppers until they are slightly burnt at the edges.
Use a slotted spoon to remove to a plate.
In the same pan, fry the meatballs over a medium heat for about 10 minutes, turning, until browned. Return the peppers to the pan with a little water.
Cook your vegetable spaghetti according to instructions on pack, or spiralize your own and microwave for 2 minutes.
Share between 2 bowls and serve topped with the peppers and meatballs.
Garnish with the coriander and drizzle with chilli sauce, if using.
Tip: This low carbohydrate option still provides you with fibre, but allows you to have a high protein meal, which is needed for growth and repair of our tissues, as well as making enzymes and hormones.