Chicken Meatballs with Zucchini and Spaghetti

Here is a Chicken Meatballs with Zucchini and Spaghetti Recipe...

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INSTRUCTIONS

1.Squeeze the chicken from the sausage casings and mix in the basil. With slightly wet hands form 16 meatballs using about 11⁄2 tbs mixture for each. Chill for 10 minutes to firm up.

2.Meanwhile cut the zucchini into long thin ribbons (a mandoline is ideal), then with a sharp knife cut each ribbon into thin strips.

3.Season with 1 tsp salt and set aside. Bring a large saucepan of water to the boil. Add the spaghetti and cook until al dente. Drain, reserving 1/3 cup (80ml) cooking liquid.

4.Heat the oil in a large frypan over medium heat. Add the meatballs and cook, turning, for 8-10 minutes until cooked through and dark golden. Deglaze the pan by adding the vinegar, reserved cooking water and butter, and scraping the pan with a spoon.

5.Toss spaghetti with zucchini and serve with meatballs and sauce from the pan. Scatter over pine nuts, parmesan and herbs.

INGREDIENTS

8 (700g) chicken sausages

2 tbs finely chopped basil leaves

2 large zucchini

300g spaghetti

2 tbs extra virgin olive oil

2 tbs sherry or red wine vinegar

30g unsalted butter

2 tbs pine nuts, toasted and chopped

Grated parmesan & micro radish or extra basil to serve

IF YOU WANT TO GET A CUSTOM KETO PROGRAM MADE UP FOR
YOU CLICK HERE FOR MORE KETO SECRETS -
https://bit.ly/3UHET6l