Meatballs (serves 4)
- 500g Lean Beef Mince
- 1 Egg
- 3 Cloves of garlic
- Dried/Fresh Parsley
- 1 Jar Organic Passata
- 1 Medium Carrot
- 1 Medium Zucchini
- 1 Small Brown Onion
- Chilli Flakes
- Salt & Pepper
- Choice of pasta
1: Add the mince, egg and 2 tsps Parsley into a bowl with one grated clove of garlic.
2: Gently mix and shape into 12 meatballs of equal size.
3: Add a small amount of butter/avocado oil to a pot. On a high heat, brown the meat balls in batches till they develop colour all over.
4: Remove meatballs once browned and place in a bowl
5: Lower the heat and add the small onion (diced)
6:When onion has softened, add 2 cloves of thinly sliced garlic.
7: When smelling fragrant, add diced carrot and zucchini and increase to medium heat.
8: Allow vegetables to colour and soften, then add chilli flakes and passata.
9: Re-introduce the meatballs, then add water to ensure they are covered.
10: Bring pot to the boil then cover and reduce heat.
11: Cook for 40 minutes and the remove the lid, increasing the heat and allowing to reduce for a further 20 minutes
12: Serve with pasta