Coughetti and Curried Meatballs


I don’t believe in a long-arse description of how I discovered that courgette and zucchini is the same thing. I don’t need to explain the weather during the first occasion that I made this dish. Hopefully, you won’t need to hit that ‘skip to recipe’ because by the time you find that, the recipe is already on the screen.

Servings: 4


Apologies for the radio silence. I’ve been keeping my instagram up-to-date but haven’t put up many new recipes as I’ve been eating pretty simply for a few months. I’ve also been eating an awful lot of courghetti – otherwise known as spiralized zucchini. My spiralizer is simply my favourite kitchen gadget!

You can just make the meatballs, obviously. They make a great snack!



  1. Using the shredder attachment on your food processor, stick the peeled ginger piece in followed by one of the courgettes. Empty this onto a couple of paper towels and squeeze the water out – as much as possible!

  2. Mix this with the pork and spices and form into meatballs. I made 15. Put these in the fridge while you prepare the courghetti.

  3. When you spiralize the courgette, it’s a good idea to stick it all in a colander with some salt and a weight on top (a heavy tin of something) to let as much water as possible drain out.

  4. Cook the meatballs in a skillet with a touch of oil. Seriously – just a touch so they don’t stick! Set the meatballs aside (or use another skillet) and stir fry the courgette noodles. Add a drop of tamari sauce if you fancy. Serve the meatballs (3 is plenty – but you can have more!) on top of the courghetti.

Keywords: courghetti, zucchini noodles, noodle, spiralizer, meatballs

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