Tastes just like good old fashioned spaghetti and meatballs. A comfort meal at its best! This is is absolutely going to become a regular dinner at our house!
Serves: 4 Time: I got caught up in the moment and I didn’t time… 50 mins??
Ingredients: Olive oil, a chopped onion, a crushed garlic clove, a chopped chilli, a tablespoon of apple cider vinegar, about four chopped tomatoes, salt, rosemary, oregano, some bay leaves, ground ginger, pepper. A kilogram of beef mince, a tablespoon of tamari or soy sauce, 2 eggs, about a cup of diced/roughly chopped cheese, salt. Baby spinach. Zucchini, salt. Parmesan cheese.
Steps: Gently heat your olive oil in a wok (or pan… I just love my wok). Add onions, garlic, chilli and salt and sweat until it has nicely softened. Add apple cider vinegar, tomatoes, herbs, ginger and pepper and simmer, stirring, for 10-15 mins until it starts to look saucy. You may need to add a bit of water if there is not enough juice from the tomatoes naturally. Meanwhile, combine meat, eggs, soy sauce, cheese, salt and pepper in a bowl, mixing thoroughly with a wooden spoon. Turn off the sauce. Roll meat mixture into balls and plop them into the sauce. Once you’ve done this with all of the mixture, turn heat back on (low), and simmer until all the meat is cooked. You will need to gently turn the meatballs with your wooden spoon from time to time so it all cooks evenly. While the meatballs are cooking, slice zucchini into spaghetti. Put it in a pot with salt and olive oil, add boiling water, and boil for 5 mins. Drain and pop it in a bowl, ready to cover in delicious meatball sauce. If meatball sauce seems runny, just keep cooking it until it reduces to a thicker consistency. Towards the end, add in a couple of cups of baby spinach and stir through. Serve meatballs on top of your zucchini spaghetti, and grate plenty of parmesan cheese on top. Devour.
By Franklee Healthy