MEAT­BALLS WITH ZUC­CHINI NOO­DLES

Diabetic Living - - MAINS -

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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