Spaghetti and Meatballs with a twist

THIS IS A BLURB ABOUT HOW DELICIOUS THIS IS TO EAT

Yield: 4Author: Jessica Gray

No Tomato Spaghetti and Meatballs

prep time: 1 hourcook time: 30 minstotal time: 1 hours and 30 mins

ingredients:

What You'll Need

• 500g beef mince
• 2 tbsp chia seeds
• 1 egg
• 1 tsp dried oregano
• 1 onion, halved
• 2 cloves of garlic, crushed
• 300ml salt reduced beef stock
• 1 cup of roast red pepper purée
• 1 tsp of worcestershire sauce
• Fresh basil
• Parmesan to serve
• Zoodles to serve (1 large zucchini per person)

Staples

• Olive Oil
• Salt and Pepper

instructions:

Make the Meatballs

1. In a bowl combine beef mince, chia seeds, oregano, egg, half the onion grated and salt & pepper. Mix thoroughly, I find using my hands the easiest. Cover and allowed to sit in the fridge for at least an hour. This gives the chia seeds time to swell.
   
   
2. After this time roll the mixture into meatballs. I used heaped teaspoons of mince to get smallish balls.
   Place on a tray lined with baking paper, spray or drizzle with olive oil and bake for 10 minutes in a preheated 180deg C oven.

Prepare the Sauce

1. To prepare your sauce finely dice the remaining half of your onion and sauté with the garlic over a medium to high heat, in a splash of olive oil. When the onions have softened add your red pepper purée, beef stock and worcestershire sauce. Stir and allow to simmer on a medium heat for 5 minutes

Bring it all together

1. Add your cooked meatballs to your sauce, stir to coat.
2. In a separate pan soften your zoodles with a drizzle of olive oil. Add a couple of spoonfuls of your red sauce and toss to coat the zoodles.
3. Place your zoodles in a bowl and top with your meatball sauce. Tear over fresh basil and freshly grated parmesan. Enjoy!

NOTES:

To Make your Red pepper purée

 Halve and de-seed 4 large red pepper. Rub with olive oil and bake in a 180 deg C oven for 40min or until soft. Remove from oven and blitz to a purée with a stick blender or food processor. Prior to blitzing you can peel off the skins, I don’t bother. If you are char-grilling the peppers and the skins are totally black it is best to remove them.

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