Zoodles and Meatballs
‘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.’
Zoodles are zucchini noodles are delicious. Available at Pick n Pay and Woolworths.
Zoodles and Meatballs
- 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
- 410g tomato purée
- 410g tin whole tomatoes with no preservatives, only tomato and salt
- 60ml apple-cider vinegar
- 2ml black pepper
- 10ml salt
- 2ml crushed garlic
- 60ml xylitol
- 5ml fresh or 2ml dried origanum
- 2ml psyllium husk
Recipe Directions
- 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 Good Housekeeping for the recipe.
Thank you to A dash of Meg for the image.
