Saturday, March 26, 2016

Meatballs with Courgetti


Ingredients

3 cloves garlic
1 onion
tbsp olive oil
Pack of 12 meatballs (I get mine from Lidl as they are gluten free)
carton passata (approx 500g)
1 tsp paprika
1 tsp mild chilli powder
2 tsp oregano
1 tsp marjoram
8 olives

3-4 medium courgettes

Method

Heat the olive oil in a large frying pan and add the garlic and onions. Saute until beginning to soften. Add the meatballs (I like to half the meatballs and roll them into 24 smaller ones first but this is just a personal preference as I like them small) and brown, stirring to turn and keeping the onions and garlic moving.

Add the remaining ingredients, except the courgettes and simmer for 20 minutes, stirring occasionally, and adding a little hot water if the sauce needs it.

While the sauce is cooking take the courgettes and trim the tops off.   Then, using a spiraliser, make the courgetti. If you don't have a spiraliser you can make ribbons of the courgettes using a vegetable peeler.



Boil the courgetti for 5 minutes and serve with the meatballs. Those who eat dairy might like some grated cheese on top.

Serves 3-4