Meatball Bolognese with Zucchini Noodles
Ingredients
- 1 Red Bell Pepper
- 1 Yellow Onion
- 560g Ground Beef
- 4 cloves Garlic
- 25 whole Cherry Tomato
- 1 tsp dried Thyme
- 500g Zucchini Noodles
- 2 tsp Paprika
- 2 tsp Cumin
- 2 tsp Sea Salt
- 1 tsp Black Pepper
- 3 tbsp Avo Oil
Instructions
- Pre Heat Oven 180c
- Place the tomatoes, 3 garlic and pepper on to a baking sheet with 1 TBSP avo oil and roast for approximately 20 minutes
- Into a blender, place the mince, onion, 1 garlic clove and spices / salt / pepper. Blend until fully mixed and paste like
- Using your hands, take about 1/2 hand full of the mixture and roll into a ball. Place on to a plate and continue until you have used all the mixture
- Into a deep wok place 1tbsp olive oil over high heat, add chopped onion and fry off for 3-4 minutes until soft
- Carefully add in the meat balls and seal each side, add thyme and mix in
- Take tomato roasting tray from oven and place three-quarters of the tomato / pepper mix into a blender and blitz until pulverized
- Add tomato mix to the wok and slowly mix in, add remaining roasted tomatoes in and turn down to simmer
- Leave for at least 20 minutes, stir every so often to ensureit doesn't stick
- Serveon a bed of Zucchini Noodles
Notes
The meatballs will steam the courgetti- so no need to cook it before hand, as it just loses water