By Jillian Adamson
MC - Italian meatballs & courgetti
The sauce is all traditional Italian: sweet red pepper, earthy mushrooms and juicy grass-fed British beef meatballs bubble away in a rich tomato sauce. But the base is light and fresh – think fresh courgetti, rather than pasta.
Cook time: 35 mins
Allergens: Sulphites
Cuisine: Italian
Key ingredient: Rich grass-fed British beef
Updated at: Thu, 17 Aug 2023 13:55:45 GMT
Nutrition balance score
Great
Glycemic Index
33
Low
Glycemic Load
10
Low
Nutrition per serving
Calories464.1 kcal (23%)
Total Fat23 g (33%)
Carbs29.3 g (11%)
Sugars15 g (17%)
Protein38.2 g (76%)
Sodium548.6 mg (27%)
Fiber6 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Finely dice or crush the garlic.
Step 2
Heat a medium-sized saucepan with 1⁄2 tbsp oil on a medium heat, add the crushed garlic and cook for just 1 minute, stirring often.
Step 3
Add the chopped tomatoes and the dried oregano. Simmer for 10 mins to reduce.
Step 4
Finely dice the red pepper. Thinly slice the mushrooms. Roughly chop the sundried tomatoes. Heat a large frying pan with 1⁄2 tbsp oil on a medium heat, then add the red pepper and mushrooms. Season with sea salt and black pepper. Cook for 5 mins, stirring occasionally, until soft.
Step 5
Meanwhile, make the meatballs. Add the beef mince, basil pesto and a pinch of sea salt and black pepper to a medium-sized bowl, then mix together.
Step 6
Divide into 10 equal amounts, then form into meatballs using the palms of your hands.
Step 7
Remove the mushrooms and pepper from the frying pan and add to the tomato sauce in the saucepan, followed by the sundried tomatoes. Continue to simmer.
Step 8
Heat the same frying pan with 1⁄2 tbsp oil on a medium-high heat. Add the meatballs and fry for 8 mins, turning frequently, until golden brown.
Step 9
Make the courgetti; remove the ends of the courgettes but leave the skin on. Using a peeler, slice the courgettes into long, thin strips (or use a julienne peeler or spiralizer if you have one).
Step 10
When the meatballs are golden brown, transfer them to the saucepan and simmer in the tomato sauce for a further 8 mins.
Step 11
Clean the frying pan, heat with 1⁄2 tbsp oil on a medium heat and cook the courgetti for 1 minute, stirring frequently until slightly softened.
Step 12
Stir the balsamic vinegar through the meatball sauce; season with sea salt and black pepper.
Step 13
Divide the courgetti between warm plates and spoon the meatballs and sauce over the top.
Notes
2 liked
0 disliked
Delicious
Easy
Fresh
Go-to
Moist
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