‘It’s good to use fatty mince for your Zoodles and Meatballs dish, rather than lean or extra-lean mince in order to get the healthful fats from this meal. While zoodles are devoid of fat, a well balanced low-carb meal will always have some healthy fat present. If you only have lean mince, you can always add extra fat to the dish to make it more succulent.’
- 480ml Versatile Tomato Sauce
- 500g beef mince
- 200g bacon, cut into small chunks
- 60ml coconut milk
- 2 garlic cloves, finely chopped
- 5ml mixed herbs
- 1/2 onion, grated fresh parsley, chopped
- ground black pepper, to season
- 8 additional rashers of bacon
- 500g baby-marrow zoodles
- 30ml butter
Versatile Tomatoe Sauce
- Prepare Versatile Tomato Sauce.
- Preheat oven to 200°C.
- In a big bowl, combine all the ingredients except the bacon, butter and zoodles.
- Take a medium-sized muffin pan and place a rasher of bacon around the sides of each hole.
- Fill the holes with the beef mixture.
- Bake for 30 minutes.
- Toss the baby-marrow zoodles in melted butter in a pan and fry until tender, but still firm.
- Heat 480ml tomato sauce and serve with the zoodles and meatballs.
Versatile Tomatoe Sauce (Makes about 1?)
- Place all the ingredients except the psyllium husk into a heavy pan on a medium heat. Allow to simmer gently and reduce for 15 to 20 minutes.
- Remove from heat and stir in the psyllium husk, a sprinkle at a time. Allow to cool, then blitz with a stick blender till smooth, or leave chunky. Store in a glass jar in the fridge.
Thank you to A dash of Meg for the image.