Lamb Meatballs with Zoodles
Lamb Meatballs with Zoodles
A delicious and easy-to-make meatball dish that is low in carbs, super nutritious and exploding with flavour.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 800g minced lamb
- 2 garlic cloves, finely chopped (2 for meatballs, 2 for sauce)
- 2 small brown onion, diced (one for meatballs, one for sauce)
- 2 free-range eggs, lightly beaten
- 1/3 cup pine nuts
- 2 tbsp chopped flat-leaf (Italian) parsley
- 2 tsp ground cinnamon
- 2 tsp ground allspice
- 2 tsp ground cumin
- 2 tbsp freshly ground black pepper
- 2 tbsp Celtic sea salt
- 2 tbsp tomato paste
- 800g tin chopped tomatoes
- 2 tbsp freshly ground black pepper
- 2 tbsp Celtic sea salt
- Coriander, to serve
- ¼ cup extra-virgin olive oil
- 2 zucchinis, spiralised & steamed
Method
- Place all the meatball ingredients in a large bowl. Mix together using your hands until smoothly textured and well combined. Taking about 2 tbsp at a time, shape the mixture into balls and set aside.
- Heat half the olive oil in a large frying pan over medium–high heat. Cook the meatballs in batches, turning occasionally, for 6–7 mins, or until lightly golden, adding more oil as needed.
- Heat 1 tbsp of oil on a medium heat in a casserole dish. Add the onion and garlic and sauté for 3-5 mins or until softened. Add the rest of the tomato sauce ingredients then the browned meatballs, making sure they’re all submerged.
- Put on the lid and place on a low heat on the stovetop and leave to simmer for 45 mins, or until the meatballs are very tender and the sauce has thickened.
- Serve with zucchini pasta, garnished with coriander.
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