Updated: Aug 6, 2019
#KeyNutritionGutHealth please tag us in your progress and creations on facebook and instagram!
Ingredients (2 serves) :
250g premium beef mince
1 tsp dried oregano
1 large egg
4 garlic cloves, 1 finely grated, the other sliced
1-2 tbsp olive oil
1/2 fennel bulb, finely chopped
1 carrot, finely chopped
250g bottle of passata
2 tbsp balsamic vinegar
300ml reduced-salt vegetable or beef stock
1 large courgette , cut into noodles with a spiralizer
150g frozen edamame beans, thawed
Put the mince, oregano, egg and grated garlic in a bowl and grind in some black pepper. Mix together thoroughly and roll into 8 balls. Heat the oil in a large sauté pan over a medium-high heat, add the meatballs and fry, moving them around the pan so that they brown all over. Once brown, remove them from the pan.
Reduce the heat slightly and add the fennel, carrots and sliced garlic to the pan and fry, stirring until they soften, about 5 mins. Tip in the passata, balsamic vinegar and beef stock, stir well, then return the meatballs to the pan, cover and cook gently for 20-25 mins.
Meanwhile, heat the 1 tsp of oil in a non-stick pan and stir-fry the courgette with the beans to heat through and soften. Serve with the meatballs and scatter with any fennel fronds.
** For males or physically active females, add an additional 1/2-1 cup gluten free pasta or use this as oppose to zucchini noodles.