This is a hearty meal that is warm and comforting. A great way to still enjoy the foods that you might be used to eating, only with a healthy twist.

Beef Meatballs with Zucchini Noodles

Print Recipe Pin Recipe

Cook Time 30 mins

Servings 2

Ingredients

  

• 400 gm mince beef organic or grass fed
• 1 zucchini large
• 1 egg
• 2 clove garlic
• 1 brown onion
• pinch dried rosemary
• pinch dried marjoram
• pinch dried basil
• 1 Tbs extra virgin olive oil
• 2 tomatoes chopped
• 1 Tbs tomato paste
• 1/2 tsp sugar

Instructions

 

• Preheat the oven to 180°. 

  In a bowl, combine the mince, egg, 1 clove garlic, ½ onion, rosemary and marjoram. 

  Use your hands to mix well and then form small, equal shaped balls. 

  Place meatballs on a lined baking tray and cook in the oven for around 15-20 minutes, or until cooked through.

  To make the tomato sauce use a frying pan or saucepan heat 1Tbs olive oil and sauté the remaining garlic and onion. 

  Add the chopped tomatoes, tomato paste, sugar and the basil leaves. 

  Add around 2 Tbs of water. 

  Heat to a gentle simmer, until the sauce, starts to thicken. Add sea salt and pepper to taste.

  Bring the kettle to the boil. Use a spiralizer or slicer to make the zucchini strips (these can also be purchased from the supermarket already spiralized). 

  Place zucchini in a bowl and cover with boiling water. 

  Blanch zucchini for around 5 minutes to soften and warm. Drain zucchini and press with paper towel to remove excess water.

  Serve meatballs on a bed of zucchini and top with tomato sauce.