MEATBALLS WITH ZUCCHINI NOODLES
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
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.