Diabetic Living

MEATBALLS WITH ZUCCHINI NOODLES

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PREP TIME: 20 MINS COOK TIME: 30 MINS SERVES 2 (AS A MAIN)

200g extra lean

beef mince 1 tsp dried

oregano 1 egg yolk (from

60g egg) 4 cloves garlic, 1 finely grated, 3 sliced Freshly ground black

pepper 1 Tbsp olive oil 1 baby fennel bulb, finely chopped,

fronds reserved 1 carrot, finely chopped 250ml (1 cup) passata 2 Tbsp balsamic vinegar 250ml (1 cup) salt-reduced or

gluten-free vegetable stock

Zucchini noodles

½ tsp olive oil

1 large zucchini, cut into noodles with a julienne peeler or spiraliser

250g frozen edamame, thawed,

beans removed from pods

1 Put the mince, oregano, egg yolk and grated garlic in a bowl. Season with pepper. Mix until well combined. Shape into 8 balls. 2 Heat the oil in a medium non-stick frying pan over medium-high heat. Add the meatballs and cook for 2-3 minutes, turning carefully, until well browned. Remove from pan. 3 Reduce pan heat to medium and add the fennel, carrot and sliced garlic. Cook, stirring, for 5 minutes or until they soften. Add the passata, vinegar and stock to the pan. Stir well. Return the meatballs to the pan and cook, covered, over medium-low heat, for 20 minutes or until meatballs are cooked through.

4 Meanwhile, to make zucchini noodles, heat the 1/2 tsp of oil in a large non-stick frying pan over high heat. Add the zucchini and edamame and cook for

2-3 minutes or until the zucchini softens and is heated through.

5 Serve zucchini mixture with the meatballs and scatter with fennel fronds.

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