Beef & Zucchini Meatballs in Tomato Sugo

Ingredients

Makes 4

Meatballs

500 gBeef mince

1Zucchini

1Egg

3 tbspAlmond flour

40 gParmesan

2 clovesGarlic

1 tspDried oregano

½ tspSalt

Tomato sugo

800 gTinned tomatoes

2 tbspTomato paste

1Brown onion

3 clovesGarlic

3 tbspExtra-virgin olive oil

10 gFresh basil

1 tspSalt

½ tspBlack pepper

Steps

Meatballs

Grate the zucchini and squeeze out as much liquid as you can.
Combine the mince, grated zucchini, egg, almond flour, grated parmesan, crushed garlic, oregano and salt. Mix until just combined.
Roll into balls roughly the size of a golf ball.

Tomato sugo

Heat the olive oil in a wide pan. Soften the diced onion for 4 minutes until translucent, then add the garlic for the final minute.
Stir in the tomato paste and cook until it darkens slightly, around 2 minutes.
Add the tinned tomatoes, salt, pepper, and any optional ingredients. Simmer gently for 10 minutes.
Gently lower the meatballs into the sauce and simmer for another 20 minutes, turning once, until cooked through.
Tear the basil over the top before serving.

Recommendations

Serve over zucchini or edamame noodles, or cauliflower rice. The almond flour replaces breadcrumbs and does the same job. For extra veggies, consider adding finely diced carrots or minced mushrooms into the sauce. Sauté them alongside the onion and garlic in the first step; carrots will introduce a subtle natural sweetness to balance the acidity of the tomatoes, while mushrooms will enrich the savoury, umami profile of the sauce.

Storage

Fridge up to 4 days. Freezes well for up to 3 months.

Reheating

Reheat gently on the stove with a splash of water. From frozen, thaw overnight first.

Beef & Zucchini Meatballs in Tomato Sugo

Ingredients

Meatballs

Tomato sugo

Steps

Meatballs

Tomato sugo

Recommendations

Storage

Reheating

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