Meatballs with Zucchini pasta and Spinach & Kale pesto

To help my wife’s autoimmune issues, we have been following Dr Amy Myers cooking solutions. So I been trying to cook a lot of things from her suggestions and so far not bad. I recently made Meatballs with Zucchini pasta and Spinach & Kale pesto. It turned out a lot better than I thought it would. The thing about autoimmune disorders to understand is that you to take care of your immune system and that includes a helping diet. Any type of medicine will maybe help acute cases and tackle the symptoms, but to try to get to the root causes you have to adjust your lifestyle and habits, and take care of your gut.

The picture is actually not that great, but I was too eager to taste it as I usually am, so didn’t bother much. If you have autoimmune issues, I would recommend reading Dr Amy Myers books on it. They are helpful. Find a diet that suits you most.


Use measurement cups to make it easier to follow.

To make meatballs:

Okay this is a rough recipe of how I made it.

1 Zucchini/Courgette, 1 Onion, Basil and Salt : Put them in the food processor and blend them.

1 pound grass-fed ground beef, mix with the above blend.

Make them into balls, Roughly with 1 or 2 tbsp worth of blend.

Place them on the tray with brown paper/baking paper and in the oven 190c for 25 min.

No need to use any oil.

To make the pasta:

Use a vegetable slicer (Its like an oversized vegetable sharpener- very cheap and easy to buy) to slice one or two courgettes/zucchini into pasta like strings.

Put some olive oil in the pan or wok, splash a bit of red chilies if you like it hot, and after a minute put in a thinly sliced garlic clove and the courgette/zucchini strings. Cook for under 5 minutes, otherwise it will get mushy.

To make the spinach & kale pesto:

Easy and straight forward task.

Roughly 4 cups of spinach, 2 cups of kale, 2 handfuls of basic, 12 garlic cloves, 1/2 lemon juice and 2 tsp salt. Blend it all together and that is your pasta.