Ready in: 40 mins
Serves: 6 (makes roughly 18-19 2 inch meatballs)
Ingredients
Meatballs
1 cup panko breadcrumbs
300g lean minced beef
300g lean mined pork (I like to combine both types of meat but you can use one or the other)
2 eggs lightly beaten
2 tbsp olive oil
1 tbsp crushed garlic
½ cup finely chopped parsley
1 tsp ground paprika
1/2 tsp salt
1/2 tsp pepper
½ tsp chilli flakes (optional)
Meatball Sauce
2 x 400g cans of diced Italian tomatoes
1-2 clove of crushed garlic
2 tbsp extra-virgin olive oil
3 tbsp finely chopped basil
1 tbsp dried oregano
salt pepper to taste
olive oil
1 tbsp chilli flakes (optional)
Zoodles
3 medium sized zucchinis spiralized
Method
Make the Meat Balls
Step 1. Preheat oven to 200ºC. Spray a large baking tray with olive oil
Step 2. Mix together the meat, panko bread crumbs, eggs, paprika, garlic, parsley, salt, pepper, chilli flakes (optional) and olive oil, in a large mixing bowl. Mix gently until combined. Do not overwork
Step 3. Form into 2.5cm balls and place on prepared baking tray
Step 4. Bake in preheated oven for 20-25 minutes, or until meatballs are browned and cooked through.
Make the Sauce
Step 5. While the meatballs are baking, in a medium saucepan heat the olive oil, add the garlic and sauté for 5 minutes or until golden
Step 6. Add the remaining ingredients including tomatoes, basil, oregano, chilli flakes (optional), bring to a simmer and then lower the heat to keep at a simmer for 10 minutes. If the sauce is splattering, partially cover and adjust heat to maintain a simmer
Step 7. Remove meatballs from the oven once cooked and place in the pot with the sauce. Cook for another 7-10 mins on low heat
Step 9. Combine raw spiralized zucchini, sauce and meatballs and enjoy!
Notes:
The salts in the sauce will make the zoodles leave water so best to store them separately ( I learnt the hard way)
You can easily swap the zoodles for spaghetti if you like because these taste great both ways
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