Courgetti & Meatballs
November 16, 2015 | Serves 4
- 1 Courgette Per Person, Spiralized
For the Sauce:
- 3 Tablespoons of Olive Oil
- 4 Cloves of Garlic, Minced
- 2 Teaspoons of Dried Oregano
- 3 x 400g Tin of Chopped Tomatoes
- 2 Bay Leaves, Dried
- Coarse Salt & Pepper
- Handful of Fresh Basil
For the Meatballs
- 400g Minced Beef
- 400g Minced Pork
- 1/2 Cup of Ground Almonds (60g)
- 5 Tablespoons of Almond Milk, Unsweetened
- 1 Egg, Whisked
- 2 Garlic Cloves, Minced
- 1 Teaspoon of Dried Oregano
- 10g of Parsley
- Coarse Salt & Pepper
There’s few things I love more than a crisp bowl of courgetti smothered in hot, gorgeous tomato sauce and when you pile it high with incredible meatballs it’s just perfection. These meatballs are so good, they’re a blend of pork and beef moistened with soaked ground almonds for the best texture and flavoured with loads of garlic, oregano and fresh parsley. The sauce is super garlicky and full of flavour and when it’s hot it ever so slightly softens the raw courgetti to make it the perfect texture. If you have a little extra time, leave the sauce to simmer for about an hour but if you’re rushing, you can have this on the table in about half an hour.
First things first, get the sauce on. The longer you can leave it to simmer, the better (20 minutes will do, up to an hour on really low heat is ideal). Add the olive oil to a pot on low-medium heat. Add in 4 cloves of minced garlic and toss it in the oil. Let it cook for a few minutes until soft.
Pour in the chopped tomatoes and add the bay leaves. Sprinkle in a good pinch of coarse salt and pepper and stir. Bring the sauce to a soft simmer and leave it to simmer on low heat for as long as you can.
While the sauce is cooking, make the meatballs. Combine the beef and pork in a large bowl, breaking up and mixing the meat with your hands. Finely chop the parsley and add it to the bowl with the garlic, oregano, and a good pinch of coarse salt and pepper. Add the whisked egg to the meat mixture and mix everything together gently with your hands.
In a small bowl, combine the ground almonds and almond milk and stir well. Pour this mixture into the meat and mix gently with your hands.
Use damp hands to roll the mixture into balls and set them aside.
When the sauce has been on for atleast 20 minutes, heat a large frying pan on medium-high heat and add in about a tablespoon of olive oil. When it’s hot, add in the meatballs and cook them until brown on all sides, you may have to do a few batches depending on the size of your pan.
Roughly chop the basil and stir it into the sauce. Add the browned meatballs to the pot of sauce, coating them in the sauce, turn the heat up a little and let it all simmer until the meatballs are cooked through, about 10 minutes.
Plate the spiralized courgetti and smother it in the sauce and meatballs.