300 gr minced beef
1 egg (M)
1 small clove of garlic
1 tbsp almond flour
2 tbsp olive oil
20 g grated parmigiano reggiano
1/2 tsp Italian herbs
salt and pepper to taste
400 gr zucchini spaghetti
1 can of tomato pulp or diced tomatoes (400 gr)
1 tbsp tomato puree
1 clove of garlic
1/2 stock cube
1 tsp Italian herbs
1 bay leaf
50 gr arugula
Cut the onions into small pieces and crush the garlic with a garlic press. Then, in a large bowl, combine the ground beef, onion, garlic, grated parmigiano reggiano and Italian seasoning. Beat the egg and add it to the bowl along with the almond flour and mix well.
Shape the minced meat into 9 small meatballs. Heat a tablespoon of olive oil or butter in a large frying pan and fry the meatballs over a low heat for about 10 minutes. After baking, place the balls on a plate and clean the frying pan.
Heat a tablespoon of olive oil in the same skillet and add the onion and garlic. Saute until the onion and garlic begin to brown. Fry the tomato puree for a few minutes and then add the tomato pulp, Italian herbs, stock cube, water and the bay leaf.
Bring to a boil and let the tomato sauce simmer over low heat for 15-20 minutes. After simmering, add the meatballs and warm them briefly in the sauce. Then take a wok and wok the zucchini spaghetti in it for 2 minutes.
Divide the spaghetti and tomato sauce with meatballs between three plates. Serve the spaghetti with the arugula and garnish with parmigiano reggiano. Enjoy your meal!