MEATBALLS WITH ZOODLES
Spaghetti and meatballs adjusted slightly... Still every bit delicious and a mouthful of flavour in every bite!
This recipe contains good source of protein and fat, and is freeze and leftover friendly.
Prep time: 15 minutes Cook time: 30 minutes
Total Time: 30 hour
1 kg pork and veal mince
2 tbsp continental parsley, finely chopped
½ onion, finely diced
1 tsp hot paprika
½ tsp mixed spice
1 tsp salt & pepper
2 tsp olive oil
2 tbsp heaped, almond meal
2 tbsp grated Parmesan cheese (plus extra to serve)
1 tsp olive oil
2 garlic cloves crushed
750g passata sauce
10 cherry tomatoes, cut into halves
2 tbsp continental parsley, roughly chopped
4 basil leaves
½ tsp chilli flakes
½ tsp dried oregano
¼ cup white wine
Salt & Pepper
½ tbsp unsalted butter (preferably grass fed)
500g spiralled zucchini
Salt to season
Add all the ingredients for the patties to a mixing bowl and use your hands to combine the mixture, roll into approximately 15 small to medium balls.
Place a large non-stick pan on low to medium heat.
Place the olive oil in the pan with the garlic. After the garlic has browned slightly, pour the passata and wine into the pan, followed by the parsley, basil, oregano, chilli flakes, and salt & pepper.
Carefully place the meatballs into the sauce mixture and leave to simmer on low heat. After 10 to 15 minutes, or when browned on one side, turn the balls around. Cook until browned on both sides and the sauce is slightly thickened.
While cooking the meatballs, place a medium pan on medium to low heat. Place the butter in the pan, once melted add the zoodles. Season with salt and toss around gently. Once soft remove from the pan and set aside.
Place zoodles evenly on the plates and top with a few meatballs, sauce and extra parmesan cheese. Serve with a green vegetable salad.
Note *** Can also be made with gluten free pasta, or whole meal pasta, or brown rice and a side of greens.