Spanish chicken meatballs drenched in a smokey paprika sauce on a bed of zucchini "noodles"...

 

Ingredients and processes for "meatballs"...

500gm Chicken Mince (I minced my own from chicken thigh. I am a little scared of bought mince, but do as you please).

1 Heaped Tbsp Coconut flour

1 Heaped Tbsp Organic Smoked Paprika

1 Heaped teaspoon ground cumin seeds

1 tsp Celtic sea salt

1 tsp Ground Black Pepper

1 Large Free Range Egg

3 Large Cloves of Garlic minced

1 Bunch of Basil torn (or coriander if your a hater) 

 Add all of above ingredients into a mixing bowl until well combined...

 Following by, rolling the little guys into "balls"...

Zucchini Noodles ingredients and process... 

 Five large zucchini...

Making "noodles"...

I used my nifty little veggie machine to help me make them into noodles. If you are with out, you can Julianne them into long strips, serve the meatballs with spaghetti squash instead, mashed sweet potato, and if your not paleo go with spaghetti noodles! 

Ingredients and processes for " Smokey Paprika Sauce", and cooking of Meatballs...

1 whole small brown onion diced

1whole red capsicum diced  

3 garlic cloves diced finely

1//2 of a red chili diced finely

1 Heaped table spoon of organic smoked paprika

1 tsp ground black pepper 

1 tsp Celtic sea salt 

2 Heaped table spoons of organic tomato paste

1 Tins of organic chopped tomatoes

1 1/2 cups of water (or chicken stock if you'd like)

Sauce Ingredients....

  Dice Them Up!

Process... 

1. Firstly, heat a deep pan, it should be large enough to fit your sauce and meatballs in (heat it to a medium/high Temperature). Add around 1 table spoon of olive oil and let that heat for a few seconds.  

2. Add your onion and red capsicum, let them sweat off in the pan for a few minutes. Mixing them around with a wooden spoon here and there. Next add your diced chili and garlic, and again sweat them off for a few more minutes.

3. Add the smoked paprika only long enough to coat your ingredients in your pan and toast it slightly.

The mix should now look like this...

4. Now add the last of your sauce ingredient tomato paste, tinned chopped tomato, and water  (Or stock).

Your Paprika Sauce should look like this...

5. Reduce your sauce down to a simmer. Following by adding your meatballs in one at a time. Try and not have them touching one another. I dont like to cook my meat balls off before i add them to my sauce. Why would I want to get rid of all those beautiful juices etc. So I more or less poach them into my sauce. Keeping all those fresh flavors.

Meatballs swimming in the simmering paprika sauce...

6. Let them simmer away in the sauce, turning them gently every once and a while so they cook evenly they should take around 15 minutes to cook. 

7.  Meanwhile get a sauce pan big enough for your zucchini noodles to fit into, and fill it with water. Bring the water to boil. 2 minutes before your sauce is ready blanch your "noodles" in the water for only 30 seconds. You dont want them to be soggy. Then strain them in a strainer.

Noodles Blanched and Strained 

By then your meat balls should be looking like this...

Now combine the two. If your a cheese eater Parmesan would be the best. If your not like myself, I added more fresh basil (or coriander if your a hater). Now eat and enjoy!