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.
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!
- 500 grams ground pork
- 1 medium courgette (zucchini)
- 1 inch fresh ginger
- 1 tablespoon curry powder
- 1 teaspoon ground garlic
- .5 teaspoons chipotle chilli paste or ground chilli
- .5 teaspoons salt
- 2 medium courgettes for noodles
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!
Mix this with the pork and spices and form into meatballs. I made 15. Put these in the fridge while you prepare the courghetti.
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.
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.