Meatballs in Hearty Sauce with Zoodles
Such a warming delicious meal, that is easy on the gut x
(Serves 5)
Meatball Ingredients
1kg grass fed grass finished beef mince
Organic Pepper 1 tsp
Celtic Sea Salt 1 tsp
Organic Oregano ½ tsp
1 Pasture Raised Egg
2-3 tbsp of Best of Bone - Bone Broth Concentrate
Beef Tallow (for cooking)
Sauce Ingredients
1 organic brown onion
2 cloves organic garlic
2 × 400ml Cans of Organic Diced or Chopped Tomatoes
340g of Organic Tomato Passata
2 Organic Bay Leaves
Organic mushrooms 180g
Zoodles (Zucchini Noodles)
Peel 3-4 zucchinis into thin peelings
Add them to a saucepan filled with water
Add a pinch of Celtic sea salt
Boil with the lid on for 5 -10 mins until soft
Method:
Dice the onion finely
Mince the Garlic
Add garlic and onion to a pan on medium heat with some olive oil & butter and cook until golden brown, you can also add some salt and pepper here.
While the onion and garlic is cooking chop up your mushrooms finely sliced and add to a saucepan with 1-2 tbsp of grass fed butter on medium to high heat
Once the onion and garlic is golden brown set aside in a dish
Once mushrooms are crispy set aside in the same dish as onion and garlic
Now combine all of your meatball ingredients into a bowl and mix with your hands, then rolling them into meatballs.
In a pan add a couple tablespoons of Beef Tallow on medium to high heat
Add in meatballs and cook just to brown each side crispy, they don’t have to be cooked through as they will cook fully in the sauce later.
Once they are all browned add them to a Dutch oven cast iron pot or a large deep saucepan pot
Also add in your browned garlic, onion and mushrooms from earlier
Add in the same pot the diced tomatoes and passata, aswell as two bay leaves for flavour
Add 1 cup of filtered water
Simmer on low heat for 2 hours
Serve with your Zoodles & top with grated Parmiggiano Reggiano raw cheese