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Recipes from new cookbook Gordon Ramsay’s Ultimate Fit Food

14 August 2018
Gino D’Acampo

Keep the chills at bay and boost your energy with a delicious and nourishing recipe from the TV superchef. Filling and comforting, this alternative spaghetti dish is brilliant for upping your veg intake without compromising on flavour or texture. You can also serve the meatballs with wholewheat pasta.

COURGETTE SPAGHETTI WITH MEATBALLS
SERVES 4
KCAL PER SERVING 291

  • 4 large courgettes, trimmed (or pre-bought courgetti)
  • Olive oil, for frying
  • Grated Parmesan cheese, to serve (optional)

FOR THE MEATBALLS

  • 500g lean turkey mince
  • 1 small onion, peeled and very finely chopped
  • 2 garlic cloves, peeled and very finely chopped
  • 2 tsp Worcestershire sauce
  • 1 egg, beaten

FOR THE TOMATO SAUCE

  • Olive oil, for frying
  • 1 onion, peeled and diced
  • 2 garlic cloves, peeled and crushed
  • 1 tbsp tomato purée
  • 2 x 400g tins chopped tomatoes
  • 1/2 tsp dried oregano
  • 1/2 tsp balsamic vinegar

Baked Peaches with Parma Ham & Mozzarella

Method

1 Using a spiralizer, julienne peeler or mandoline, turn the 4 courgettes into spaghetti. Put aside.

2 Place the turkey mince in a bowl with the onion, garlic, Worcestershire sauce, egg and a good pinch of sea salt and freshly ground black pepper. Mix thoroughly.

3 With wet hands, roll the mixture into 20 meatballs and place on a plate. Cover with clingfilm and chill in the fridge for 30 minutes.

4 Meanwhile, make the tomato sauce. Place a large frying pan over a medium heat and add a dash of olive oil. Once hot, add the onion and sauté for 5-6 minutes until soft, then add the garlic. Cook for a further minute.

5 Stir in the tomato purée and continue to cook for 2 minutes. Add the tomatoes, oregano, balsamic vinegar and a good pinch of sea salt and freshly ground black pepper. Stir and leave to simmer for 10 minutes until slightly thickened.

6 To cook the meatballs, place a frying pan over a medium heat and add a dash of oil. Once hot, brown the meatballs in batches, turning to colour on all sides. Transfer to the pan with the sauce to cook for a further 10 minutes. Turn from time to time. (If sauce is thick, add 50-100ml water.)

7 Add an extra teaspoon of oil to the frying pan and gently sauté the spaghetti (or pre-bought courgetti) over a medium heat for 3–5 minutes. Toss occasionally until soft with a slight bite.

8 Divide into bowls, top with meatballs and sprinkle with Parmesan, if using.

Watch out for further recipes from Gordon Ramsay over the coming weeks!