Lamb Meatballs with Zoodles

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.