Meatballs
- I onion diced finely
- I tablespoon of minced garlic
- 500gr lean beef mince
- 1 cup grated carrot
- I cup grated zucchini (pressed with paper towel to remove moisture)
- 1 tablespoon mixed herbs
- 1 tablespoon onion powder
- I tablespoon fresh parsley (diced in small pieces)
- 1 small onion, peeled and halved
- 2 cups of breadcrumbs (we love homemade sourdough)
- 2 eggs
- Salt and pepper to taste
- 1/2 cup grated Parmesan
- 2 tablespoons of EVOO
Mix all ingredients together and roll into golf ball size. Place EVOO in a wok and put rolled balls in. Turn after about 4 minutes (when browned) and cook on each side.
Pasta
- 100 grams wholemeal spaghetti (cook as per directions)
Sauce
- On the stove top mix two cans of Italian diced tomatoes, 2 tablespoons of tomato paste, I tablespoon of red wine vinegar, 1 tablespoon of crushed garlic and fresh basil, salt and pepper to taste.
- Bring to the boil and simmer for about 10 minutes.
After the meatballs are turned add the sauce and pasta and simmer for ten minutes.
Add grated tasty, parmesan (or both) cheese to the top and serve warm.
Our girl is a big eater and this made four serves.
