Name: Zoodles and meatballs with spicy fennel tomato sauce recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 1
Ingredients: 500g extra lean beef mince; 125.00 ml dried breadcrumbs; 36.40 gm extra virgin olive oil; 2 fresh basil sprigs, leaves and stems separated; 1 fennel bulb, trimmed, thinly sliced; 1 brown onion, finely chopped; 1 tsp fennel seeds, crushed; 1/2 tsp dried chilli flakes (see note); 3 garlic cloves, crushed; 2 x 410g cans crushed tomatoes; 20.00 ml balsamic vinegar; 8.00 gm brown sugar; 2 x 250g packets zucchini spaghetti; 62.50 ml finely grated parmesan; Crusty bread, to serve

Zoodles and meatballs with spicy fennel tomato sauce recipe

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Prep Time:
30 minutes

Cook Time:
25 minutes

Total Time:
55 minutes

Zucchini noodle meatball dish with 4.5 servings of veggies. A lighter, family-friendly twist on a classic favorite.

Ingredients:

500g extra lean beef mince
125.00 ml dried breadcrumbs
36.40 gm extra virgin olive oil
2 fresh basil sprigs, leaves and stems separated
1 fennel bulb, trimmed, thinly sliced
1/2 tsp dried chilli flakes (see note)
3 garlic cloves, crushed
2 x 410g cans crushed tomatoes
20.00 ml balsamic vinegar
8.00 gm brown sugar
2 x 250g packets zucchini spaghetti
62.50 ml finely grated parmesan
Crusty bread, to serve

Instructions:

In a bowl, mix together mince and breadcrumbs, and season generously with salt and pepper. Shape into balls using 1 tablespoon of mixture per ball. Heat half the oil in a large deep frying pan over medium-high heat. Sear meatballs for 2 minutes, turning occasionally, until golden brown all over. Transfer to a large plate.
In a pan over medium heat, heat the remaining oil. Add basil stems, sliced fennel, and onion. Cook and stir for 5 minutes until softened. Then, add fennel seeds, chili, and garlic. Cook and stir for 1 minute until fragrant.
Combine tomatoes, vinegar, sugar, and 1⁄2 cup water in a pot and bring to a boil. Gently add the meatballs, then reduce heat to low. Simmer for 10 minutes or until meatballs are fully cooked and the sauce thickens. Remove and discard basil stems before serving.
Prepare the zucchini spaghetti according to the instructions on the packet. Drain it and mix it into the sauce, tossing gently to coat. Serve the meatball mixture in individual bowls, topping each with Parmesan and fresh basil leaves. Serve with bread on the side.

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