Ingredients (serves 4 people):
For the meatballs:
500grams minced meat of your choice (Turkey, lean beef, pork, kangaroo etc.)
1/2 a red onion, grated
2 garlic cloves, grated / crushed
1 egg, whisked
1/4 C parsley, chopped
1/3 C green olives, pitted and roughly chopped
Salt and pepper to taste
For the sauce:
Cold pressed olive oil
1 garlic clove
1/2 a red onion, chopped
4 tomatoes, roughly chopped. OR 1 400gram can salt reduced organic chopped tomatoes
1 T tomato paste
1 tsp apple cider vinegar
1/2 tsp raw honey or coconut sugar
Salt and pepper to taste
For the Zoodles:
2 medium Zucchini's
Handful of basil leaves to garnish
Method:
To make your meatballs add al ingredients to a large bowl, and using gloves hands thoroughly mix and squeeze ingredients together - the more you work the ingredients together in this step, the better your balls will stick together and infuse with flavour.
Once thoroughly mixed, grab about small golf ball sized amount of the mixture and roll it between your palms and place it on a plate, repeat until you have used all of your mixture; leaving you with about 12 meatballs. Leave in the fridge for 1 hour or more.
After you have let your meatballs chill, heat the oven to 180 degrees and place your balls on a lined baking tray, brush each one with a small amount of olive oil and place in the oven to cook for around 15 minutes, turning over half way.
While the meatballs are cooking it's time to make the sauce, add 1 tsp olive oil to a medium-high pan and then saute the onion until just starting to brown, add the garlic and cook for a further 2 minutes. Add your tomatoes, tomato paste, apple cider vinegar and sweetener and cook down for about 3 minutes, then reduce heat to low, if the sauce begins to dry too much; simply add a splash of water.
While your sauce and meatballs are cooking, prepare your Zoodles with either a julienne peeler, spiralizer, or whatever "zoodle-making" device you have on hand. I like to leave my zoodles raw, as the heat from the sauce and meatballs softens them enough for my liking, if you would prefer to cook your zoodles simply add a small amount of water (1-2 tablespoons) to a large fry pan and cook for just 1-2 minutes
Add your zoodles to each bowl, and top with sauce and 3 meatballs per person, add basil leaves to each plate and you are ready to consume. E N J O Y ! xx
For the meatballs:
500grams minced meat of your choice (Turkey, lean beef, pork, kangaroo etc.)
1/2 a red onion, grated
2 garlic cloves, grated / crushed
1 egg, whisked
1/4 C parsley, chopped
1/3 C green olives, pitted and roughly chopped
Salt and pepper to taste
For the sauce:
Cold pressed olive oil
1 garlic clove
1/2 a red onion, chopped
4 tomatoes, roughly chopped. OR 1 400gram can salt reduced organic chopped tomatoes
1 T tomato paste
1 tsp apple cider vinegar
1/2 tsp raw honey or coconut sugar
Salt and pepper to taste
For the Zoodles:
2 medium Zucchini's
Handful of basil leaves to garnish
Method:
To make your meatballs add al ingredients to a large bowl, and using gloves hands thoroughly mix and squeeze ingredients together - the more you work the ingredients together in this step, the better your balls will stick together and infuse with flavour.
Once thoroughly mixed, grab about small golf ball sized amount of the mixture and roll it between your palms and place it on a plate, repeat until you have used all of your mixture; leaving you with about 12 meatballs. Leave in the fridge for 1 hour or more.
After you have let your meatballs chill, heat the oven to 180 degrees and place your balls on a lined baking tray, brush each one with a small amount of olive oil and place in the oven to cook for around 15 minutes, turning over half way.
While the meatballs are cooking it's time to make the sauce, add 1 tsp olive oil to a medium-high pan and then saute the onion until just starting to brown, add the garlic and cook for a further 2 minutes. Add your tomatoes, tomato paste, apple cider vinegar and sweetener and cook down for about 3 minutes, then reduce heat to low, if the sauce begins to dry too much; simply add a splash of water.
While your sauce and meatballs are cooking, prepare your Zoodles with either a julienne peeler, spiralizer, or whatever "zoodle-making" device you have on hand. I like to leave my zoodles raw, as the heat from the sauce and meatballs softens them enough for my liking, if you would prefer to cook your zoodles simply add a small amount of water (1-2 tablespoons) to a large fry pan and cook for just 1-2 minutes
Add your zoodles to each bowl, and top with sauce and 3 meatballs per person, add basil leaves to each plate and you are ready to consume. E N J O Y ! xx
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