Ingredients
- 500g lean beef mince
- 2 carrots, grated
- 3 spring onions, green part only, finely chopped
- 2 tsp dried mixed herbs
- 1 egg
- 2 Tbsp plain gluten free flour
- Garlic infused extra virgin olive oil to grease pan
- 700g Passata
- 400g can diced tomatoes
- 250g packet zoodles (or 250g zuchinni to spiralise your own)
- 250g packet sweet potato spaghetti (or 250g sweet potato or carrot to spiralise your own)
- Fresh herbs for sprinkling
Method
- Pre heat oven to 180o
- In a large bowl combine mince, carrot, green parts of spring onions, mixed herbs, egg and flour.
- Divide mixture into heaped tablespoon size portions and set aside.
- Heat a large frying pan and drizzle with extra virgin olive oil, or turn your slow cooker to a sear setting. Add meatballs and cook for 2-4 minutes, constantly rotating to evenly sear the surface of each meatball.
- If using a frying pan, now transfer the meatballs to a slowcooker. Cover with passata and a can of diced tomatoes. Cook on high for 1.5-2hrs or until cooked through.
- Once meatballs have cooked, bring a saucepan of water to boil.
- Chop the ends off zucchini and place in spiralizer if making your own zoodles, repeat for sweet potato or carrot. If you don’t have a spiraliser, peel long strips using a vegetable peeler.
- Add zoodles and sweet potato/carrot spaghetti to a steamer and place in saucepan on top of boiling water (or microwave as per packet instructions, if bought).
- Serve meatballs over combined zoodles and sweet potato or carrot spaghetti, and sprinkle with fresh herbs.
