Meatballs (serves 4)

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