Beef and zucchini meatballs with spaghetti
300g beef mince
2 zucchinis (grated)
1 clove garlic, crushed
½ cup grated cheese
2 tbsp tomato sauce
½ cup bread crumbs
1 tin whole peeled tomatoes
2 cloves of garlic, crushed
½ cup vegetable stock
200ml thickened cream
200g mushrooms (quartered)
1 capsicum (diced)
1 onion (diced)
2 tsp cornflour (made into a slurry with a little water if needed)
In a bowl combine all the ingredients for the meatballs. Mash together well and add more breadcrumbs if mix is too wet, and some more sauce if it’s not sticking together well.
Roll out mix into balls and place in a greased baking tray.
Bake in the oven on 210C for 20 minutes and then remove and strain to remove the fat.
Spray a large pot with oil and heat. Add garlic, onion and capsicum, and cook off stirring, for two minutes.
Add tinned tomatoes and vegetable stock and turn heat down to medium. Cook for 15 minutes.
Add in cream and mushrooms and cook for a further 15 minutes.
Add cooked meatballs to the sauce and stir through. If the sauce is a little runny you can thicken with the cornflour slurry.
Cook spaghetti and serve either with sauce on top or mixed through
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