Name: Courgette spaghetti and meatballs
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 500 g beef mince lean or ostrich mince; 1/2 onion small, chopped; 2 cloves garlic cloves, crushed; 3 Tbs oats or bread; 2 Tbs water; 1/4 cup fresh parsley finely chopped; 2 tsp dried mixed herbs; 1/4 cup parmesan cheese grated; 1 Tbs Worcestershire sauce; 1 eggs beaten; 1 tsp salt; 1 tsp freshly ground black pepper; 2 Tbs cooking oil for frying; 1/2 onion small, chopped; 2 cloves garlic cloves, crushed; 1 tsp fresh chillies 573; 400 g tinned tomatoes chopped; 3 Tbs tomato paste; 1/4 cup stock beef; 1 tsp dried mixed herbs; salt and freshly ground black pepper to taste; sugar taste; 1/2 cup fresh basil chopped; 700 g courgettes julienned; 2 tsp fresh chillies 573; salt and freshly ground black pepper to taste; parmesan cheese grated, to serve

Recipe Disclaimer

Tap for method

Ingredients (27)

MEATBALLS:

500 g	beef mince — lean or ostrich mince
1/2	onion — small, chopped
2 cloves	garlic — cloves, crushed
3 Tbs	oats — or bread
2 Tbs	water
1/4 cup	fresh parsley — finely chopped
2 tsp	dried mixed herbs
1/4 cup	parmesan cheese — grated
1 Tbs	Worcestershire sauce
1	eggs — beaten
1 tsp	salt
1 tsp	freshly ground black pepper
2 Tbs	cooking oil — for frying

Sauce:

1/2	onion — small, chopped
2 cloves	garlic — cloves, crushed
1 tsp	fresh chillies — 573
400 g	tinned tomatoes — chopped
3 Tbs	tomato paste
1/4 cup	stock — beef
1 tsp	dried mixed herbs
	salt and freshly ground black pepper — to taste
	sugar — taste
1/2 cup	fresh basil — chopped

COURGETTE SPAGHETTI:

700 g	courgettes — julienned
2 tsp	fresh chillies — 573
	salt and freshly ground black pepper — to taste
	parmesan cheese — grated, to serve

Tap for ingredients

Method:

Meatballs (preparation):
Heat the oil in a large frying pan and saute the onions and garlic until translucent and fragrant. Allow to cool for a few minutes.
Soak the oats or bread in the water until softened. Squash any excess water out of the oats or bread.
Add the cooled onion and garlic to a large mixing bowl together with all the remaining meatball ingredients including the softened oats or bread.
Mix until well combined. Shape into +- 14 meatballs – make sure they are nice and compact.
Pop into the fridge while preparing the sauce. This allows the meatballs to rest before frying.

Sauce:
In a medium pot, heat the oil and saute the onion and garlic until fragrant.
Add the tomatoes, paste, stock and mixed herbs and bring to boil, then reduce heat and simmer uncovered for +- 25 minutes or until flavourful and reduced slightly.
Season to taste with salt, pepper and sugar. Add the basil and heat through for another 5 minutes.

Meatballs:
Heat the cooking oil in a large frying pan. Brown the meatballs evenly – don’t fiddle with them too much. When they are browned and slightly crispy on the outside. Remove. Don’t cook them through. Remove excess oil from the pan. Place meatballs back into the pan and pour the sauce over them, simmer gently over moderate heat until meatballs are cooked through.

Courgette spaghetti:
Heat the oil in a large frying pan and saute for +- 30 seconds or until they are wilted. Season to taste.

To serve:
Serve the meatballs and sauce on a bed of “spaghetti”. Top with grated Parmesan cheese.