Spiralized Spaghetti & Meatballs with NoliSoli

Ok, let’s get this out of the way: Vegetables will never taste anything like pasta. But that doesn’t necessarily have to be a bad thing now, does it? For those of us who are intent on living a more wholesome, holistic lifestyle, or are allergic or intolerant to gluten (join the club!),  this is definitely for you as we bring our Spiralizers (but them here) out to Nolisoli’s pop-up cooking demo with fabulous Chef Bea Ledesma.



In lieu of spaghetti, we had zucchini, and the beefy meatballs were substituted for a lighter chicken version which was just as filling.




For the Chicken Meatballs:

  • 1 medium onion chopped
  • 2 garlic cloves finely chopped
  • 2 slices of old whole grain bread or sourdough (crushed into bread crumbs)
  • 1/2 cup milk
  • 1/2 kilo ground chicken
  • 2 eggs beaten
  • 1 tsp thyme
  • 1/4 cup almond flour
  • Salt and pepper to taste
  • 1/4 cup Parmesan
  • 1/2 cup Mozzarella, chopped to small pieces
  • Paleo baking flour as coating
  • Olive oil to fry


For the Sauce:

  • 1 medium onion chopped
  • 3 garlic cloves
  • 2 anchovy fillets
  • Handful of pine nuts
  • 1/2 cup tamarind wine vinegar (or any wine vinegar)
  • Around 12 large chopped fresh tomatoes (just eyeball it)
  • 1 pack raisins
  • Salt and pepper


For the Noodles:

  • 3 large zucchinis




For the Chicken Meatballs:

  • Mix all ingredients together.
  • Form the mixture into balls and stuff each ball with a small piece of mozzarella.
  • Coat with Paleo baking flour or your preferred flour.
  • Fry in a pan until golden brown for a few minutes.
  • Top your coated “pasta” with the meatballs.


For the Sauce:

  • Sauté the onion, garlic cloves, anchovies in olive oil, until the anchovies have melted into the oil. Add the pine nuts and sauté for a few minutes.
  • Add 1/2 cup wine vinegar. Add chopped fresh tomatoes (with seeds removed) or a can of crushed tomatoes (drained). Simmer for 10 minutes, allowing the sauce to reduce. Add the raisins. Season with salt and pepper.
  • Once sauce has simmered for at least 15 minutes, you’re done. Toss with zucchini noodles to coat with sauce a couple minutes before serving.


For the Zucchini Noodles:

  • Using a Spiralizer, use around three large zucchinis.
  • Coat with sauce as soon it’s done. No need to cook. Serve immediately.




While Chef Bea was busy cooking, our team was busy serving out glasses of fresh guyanabo juice (which you can buy for yourself here), which goes swimmingly with the healthy spaghetti and meatballs. Trust me, I can drink it like water.



We also brought a few of our organic salad bowls with us to give out, so it was a whole, healthy lunch for everybody who attended. Thank you to everyone who made this pop-up such a success! We’ll see you in the next one!