MUSHROOM MEATBALLS WITH ZOODLES AND HOMEMADE TOMATO SAUCE

SERVES 8

KEEP ON TRACK per serving

FAT 8G CARBS 23G PROTEIN 9G

FOR THE MEATBALLS 2 large eggplants, halved lengthways 2 tbsp olive oil salt and pepper, to taste 25g dried porcini mushrooms 100ml boiling hot water 1 onion, finely chopped 250g portobellini mushrooms, finely diced 2 garlic cloves, minced 1 egg, lightly beaten ¼ cup Parmesan, grated 5 tbsp coconut flour

TOMATO SAUCE 1 garlic clove, minced 1 onion, finely diced 2 carrots, grated 1 celery stalk 2 800g tins whole tomatoes

400g ready-made zoodles, to serve grated Parmesan, to serve fresh basil, to serve

1. For the meatballs: Preheat oven to 200˚C and place eggplants, cut side up, on a baking tray. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 30– 40 minutes or until soft. Remove from the oven and use a large spoon to scoop out the flesh into a large mixing bowl. Set aside. 2. Soak the porcini mushrooms in the hot water and set aside. In a large frying pan, fry the onion until translucent, add the portobellini mushrooms and garlic and fry for another 4 minutes. Strain the porcini mushrooms (reserve the mushroom liquid), finely dice and add them to the onion mixture with the mushroom liquid. Reduce until the liquid has been absorbed. Add the mushroom mixture to the eggplant purée in the mixing bowl and allow to cool down completely. 3. Once the mixture has cooled down completely, add the egg, Parmesan, coconut flour and season. Mix well to combine and allow to rest in the fridge for 2 hours. 4. Preheat the oven to 180˚C and shape 25g bite-sized balls using your hands. Place on a baking sheet, drizzle with olive oil and bake for 20–25 minutes or until golden brown and crispy. 5. For the tomato sauce: Heat a medium to large pot over medium heat, fry the garlic, onion, carrots and celery. Add the tomatoes to the sauce, turn down the heat and simmer for 25–30 minutes. 6. To assemble, flash fry the zoodles in a large frying pan, serve with the tomato sauce, mushroom meatballs, Parmesan shavings and fresh basil.