Dee's Courgetti and meatballs
Dee's Courgetti and meatballs

Courgetti and ‘Meatballs’

By Dee, 27th June 2016

Courgetti has become a hot foodie topic recently and why not? It is absolutely delicious and a fantastic new way to serve up fresh courgettes. This recipe incorporates courgetti with veggie ‘meatballs,’ packed with lentils and carrots, as well as Dee’s Vegan Sausages. Super easy to make, this is a delicious and light summer meal the whole family will come running for.

Photography: Aiala Hernando
Styling: Maaike Koorman
Recipe and Food Styling: Ajda Mehmet

  • Cook: 50 mins
  • 50 mins

    50 mins

  • Yields: Serves 4

Difficulty rating:

Ingredients

For the 'Meatballs'

2 tbsp olive oil

1 onion, finely diced

2 carrots, finely diced

125 g red split lentils

1 packet Dee’s sausages

15 g chervil

1 tsp ground coriander

3 tbsp panko breadcrumbs

200 ml cooking oil for frying

For the Sauce

1 carrot, diced

1 tbsp tomato puree

1 tin chopped tomatoes

2 tsp sugar

1 tbsp balsamic vinegar

50 g capers

For the Courgetti

2 2 courgettes, washed and tops removed

juice of 1 lemon

To Serve

25 g parmesan (or vegan cheese)

sea salt and pepper

Directions

1Heat the olive oil in a small saucepan, add the diced onion and carrot and fry for a few minutes until beginning to colour. Add the lentils and stir well to coat them in oil. Pour in 500ml water, turn the heat up and bring to a boil. Once boiling, turn the heat down to medium and continue to cook the lentils for 20 minutes. Drain the lentil-carrot mixture over a fine sieve making sure all the water is squeezed out.

2Add the drained lentil-carrot mixture, sausages, chervil, ground coriander to a food processor and pulse until it begins to combine and stick together. Tip the ‘meatball’ mixture into a bowl, add the panko crumbs, a good pinch of sea salt and pepper and stir well. Roll into 20 small balls, lay them on a tray lined with baking paper and put them in the fridge for 15 minutes to become a little firmer.

3Meanwhile you can prepare the sauce. Fry the diced carrot in a little oil until beginning to colour, add the tomato puree and fry for another minute. Pour in the tinned tomatoes, 300ml water, the sugar and balsamic vinegar, bring the sauce to the boil, reduce the heat and let it simmer for 10 minutes.

4In a separate pan heat 200ml cooking oil. Take the ‘meatballs’ out of the fridge and carefully lay them in the pan. Do not move them around too much, wait until one side has browned and then turn them over. They will need 4-5 minutes each side and then remove and drain them on kitchen paper.

5Add the fried ‘meatballs’ to the tomato sauce, along with the capers and cook for a further 5 minutes.

6Use a mandolin or spiraliser to make the courgetti, squeeze the juice of a lemon over the noodles and add them to the pan of sauce and ‘meatballs’, toss all together and serve with parmesan or vegan cheese and freshly ground pepper.

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