Serves 4 / makes 20 meatballs.
- 500g of beef mince
- A handful of fresh basil, roughly chopped (10g)
- A pinch of salt (2g)
- 1 tsp of dried chilli flakes (10g)
- 1 cup of grated tasty cheese (100g)
- 1 large egg, lightly whisked (65g)
- 4 tbsp of Quinoa Flour for coating (35g) (you could use any flour, but we prefer quinoa, brown rice flour and besan (chickpea) flour)
- 2 tbsp of olive oil for frying (20g)
- 2 large Zucchini, spiralised or made into zoodles (600g)
- 2 cloves of crushed garlic (8g)
- 1 tsp of olive oil (5g)
- A handful of fresh basil, roughly torn (10g)
- 1 can of crushed tomatoes (400g)
- 1 cup of water
- Combine all of the ingredients except for the quinoa flour and cheese in a bowl. Mix well.
- Place the Quinoa flour into a shallow bowl.
- Wet your hands with cold water and roll the mince into small balls (about a tablespoon at a time). Toss each ball in the quinoa flour and place on a tray read to fry.
- Heat up a non-stick fry pan with the olive oil.
- Fry the meatballs in batches (do not overcrowd the pan), tossing until golden and cooked through.
- Place the olive oil and garlic into a small saucepan and fry on a medium heat until fragrant.
- Add the canned tomatoes, water and basil.
- Bring to the boil and then turn down to a simmer.
- Allow to simmer for 30 minutes or until the sauce has reduced by about a third.
- Once the Zucchini is spiralised, you can choose to serve it raw (which is what we have done), cook it for a minute in boiling water or if you’re in a rush, microwave it on high for 90 seconds.
- Place the zucchini spaghetti in a bowl, top with a little sauce, meatballs, more sauce and then fresh basil to garnish. Parmesan cheese also works well.