This is just another example of how you can cook really delicious food with everyday ingredients and without spending half the day in the kitchen.
The recipe for the chicken meatballs is adapted from a cookbook made by my Danish blogger colleague Ann-Christine.
Many people ask me if my kids also eat the green “squashghetti” and the answer is, yes they do. To begin with they preferred spiralized carrots for pasta so I made that for them for a long time. Then I started combining carrots and zucchinis and now they eat them all, both together and separately. A good sauce or pesto makes it much easier, though.
SERVES 4 PERSONS
- 600 g boneless chicken breast
- 2 eggs
- 1 red onion, finely chopped
- 2 cloves of garlic
- 1 handful fresh herbs (I used parsley and basil)
- 1-2 tablespoons black sesame seeds
- salt and freshly grounded black pepper
- butter or coconut oil for frying
CREAMY PESTO DIP
- 150 g full fat sour cream (38%)
- 2 tablespoons basil pesto
- 2-3 large zucchinis/squash
HERE’S HOW IT’S DONE
2. Shape the meat into meatballs and place them on a plate.
3. Heat up butter or coconut oil in a large frying pan and cook your meatballs on all sides.
4. In a small bowl, combine sour cream and pesto.
5. Spiralize your zucchinis using a special spiralizer, a carrot shredder or a julienne peeler. I used my julienne peeler. Serve with pesto.
Serve, eat and be happy!