Food and Flying

Tomato Meatball Courgettiatelle

A hot plate of pasta on a miserable day is the ultimate comfort food. Warming, and  near impossible to mess up, it’s a safe-bet for even the most novice of cooks. But, alas, not all of us can get away with eating pasta on a regular basis…

So here is my recipe and solution for something lighter, but just as tasty and versatile as regular tagliatelle, and – dare I say it – easier to make! The boiling element is removed and, thus, so is the ongoing argument between al dente or softer – instead the courgettiatelle is fried off in a pan for a few minutes just to heat it up. Serve in a bowl with generous shavings of cheese for maximum comfort!

Top Tips

  • I refer to my particular recipe as “courgettiatelle” as opposed to “courgetti” as I don’t (yet) own a spiralizer, which would made the courgette in to thin noodle-like spaghetti. Instead I used a peeler to create wide flat pieces similar to tagliatelle, but obviously courgetti works just as well.Processed with VSCOcam with c1 preset
  • My serving suggestion is just one of many sauces that compliment the courgettiatelle: carbonara, pesto, etc, would all be equally delicious. Please feel free to comment below with any other serving suggestions you’ve tried!
  • If you do decide to try my serving suggestion: when seasoning the meatballs, fry off a small bit of the mixture to taste whether more salt, pepper, or chilli is needed.

Ingredients (serves 4)

4 large courgettes

salt and pepper

Serving Suggestion

Tomato Sauce:

680g passata

2 large garlic cloves (crushed)

Dash of worcester sauce

1 tbsp brown sugar

sprinkling of italian seasoning

2 large portobello mushrooms


500g pork mince

1 egg (whisked)

1 tbsp mustard

salt and pepper to taste

fresh chilli to taste

2 tbsp olive oil


fresh baby basil

parmesan cheese


  1.  Cut the courgettes in half lengthways before using a peeler to create the BwoLBBgIMAIdMzi.jpg-largepieces of courgettiatelle. After all courgettes have been prepared cut the pieces lengthways again for a more manageable size.
  2. Mix the mince, egg, mustard, salt, pepper and chilli in a large bowl. When combined, use your hands to mould a spoonful of the mixture into your desired size meatball.
  3. Heat the olive oil in a large deep frying pan and add the meatballs, cooking them until the outsides are a golden brown. Place them in the oven at 100c, whilst you make the sauce, to make sure they’re cooked through.
  4. Add the garlic and mushrooms to the remaining oil from the meatball pan and fry for several minutes.
  5. Add the passata, worcester sauce, seasoning, and sugar to the garlic and mushrooms. Leave to cook, stirring occasionally – the trick here is the longer you leave it the nicer it gets!
  6. In a separate frying pan, fry the courgettiatelle with salt and pepper for a couple of minutes – just to heat up.
  7. Plate up the courgettiatelle BEFORE adding the sauce and meatballs on top. If you add the sauce to the courgettiatelle in the pan the sauce becomes very watery (unfortunately I didn’t figure this out until afterwards, as you can see from the feature picture).
  8. Garnish with parmesan shavings and fresh baby basil leaves – enjoy!
This entry was published on September 17, 2014 at 6:01 pm. It’s filed under Dinner, RECIPES and tagged , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

2 thoughts on “Tomato Meatball Courgettiatelle

  1. Pingback: Shakshouka | Food and Flying

  2. Pingback: Delicious Alchemy’s White Bread Mix: Pizza | Food and Flying

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