Zoo­dles & Meat­balls

Good Housekeeping (South Africa) - - YOUR KITCHEN -

Serves 4 IN­GRE­DI­ENTS 480ml Ver­sa­tile Tomato Sauce (see recipe be­low) 500g beef mince 200g ba­con, cut into small chunks 60ml co­conut milk 2 gar­lic cloves, finely chopped 5ml mixed herbs ½ onion, grated fresh pars­ley, chopped ground black pep­per, to sea­son 8 ad­di­tional rash­ers of ba­con 500g baby-mar­row zoo­dles 30ml but­ter METHOD 1. Pre­pare Ver­sa­tile Tomato Sauce. 2. Pre­heat oven to 200°C. 3. In a big bowl, com­bine all the in­gre­di­ents ex­cept the ba­con, but­ter and zoo­dles. 4. Take a medium-sized muf­fin pan and place a rasher of ba­con around the sides of each hole. 5. Fill the holes with the beef mix­ture. 6. Bake for 30 min­utes. 7. Toss the baby-mar­row zoo­dles in melted but­ter in a pan and fry un­til ten­der, but still firm. 8. Heat 480ml tomato sauce and serve with the zoo­dles and meat­balls.

‘It’s good to use fatty mince rather than lean or ex­tra-lean mince in or­der to get the health­ful fats from this meal. While zoo­dles are de­void of fat, a well­bal­anced low-carb meal will al­ways have some healthy fat present. If you only have lean mince, you can al­ways add ex­tra fat to the dish to make it more suc­cu­lent.’ VER­SA­TILE TOMATO SAUCE Makes about 1 ℓ IN­GRE­DI­ENTS 410g tomato purée 410g tin whole toma­toes with no preser­va­tives, only tomato and salt 60ml ap­ple-cider vine­gar 2ml black pep­per 10ml salt 2ml crushed gar­lic 60ml xyl­i­tol 5ml fresh or 2ml dried ori­g­anum 2ml psyl­lium husk METHOD 1. Place all the in­gre­di­ents ex­cept the psyl­lium husk into a heavy pan on a medium heat. Al­low to sim­mer gen­tly and re­duce for 15 to 20 min­utes. 2. Re­move from heat and stir in the psyl­lium husk, a sprin­kle at a time. Al­low to cool, then blitz with a stick blender till smooth, or leave chunky. Store in a glass jar in the fridge.

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