Bart's Recipes
Mix the organic chicken mince with a pinch of turmeric and some black pepper. Knead the mixture firmly and roll into small, uniform meatballs with damp hands. Wash the courgettes and cut or shave them into thin strands to make courgette noodles.
Heat the coconut oil in a wide skillet over medium-high heat. Place the chicken meatballs in the pan and brown them on all sides until completely cooked, about a few minutes. Turn them regularly to prevent burning and achieve even browning.
Add the unsweetened tomato cubes and Italian herbs to the cooked meatballs. Stir everything together well and let the sauce simmer on low heat for about 5 minutes. Then add the courgette noodles to the warm sauce and stir-fry for a maximum of 2 minutes so the courgette becomes slightly softer but retains its crispy bite.
Divide the courgette noodles with the sauce and chicken meatballs directly onto plates. Sprinkle the dish with Celtic sea salt to taste and serve immediately.
