Zucchini noodles with meatballs

Method

• 1)

  To make the meatballs, combine the minced meat, ricotta cheese, egg, fresh parsley, salt and pepper together until just combined. Lightly oil your hands and roll into small balls. Fry the meatballs in a large skillet for 8-10 minutes until all sides are brown.

• 2)

  Take the meatballs out and put them aside. Use the same skillet and heat 2 teaspoons olive oil. Add onions, carrots and garlic and fry on medium high heat for about 5 minutes until softened. Season with salt and pepper. Add tomato paste and cook for 30 seconds. Add the tomatoes, broth, oregano and bay leaf. Bring to a boil and simmer gently until sauce thickens, about 20 minutes. Stir in basil and add some more salt or pepper if needed. Add the meatballs and simmer for another 15 minutes on a low heat.

• 3)

  In the meantime, spiralize the zucchini using a spiralizer or vegetable peeler into noodles. To cook the zoodles, lightly oil a pan with 1 teaspoon olive oil over medium high heat. Add zucchini and saute for 1-2 minutes or slightly softened but still tender. Make sure not to overcook the zucchini.

• 4)

  Transfer to deep plates and spoon the sauce with meatballs over the zucchini noodles. Sprinkle with freshly chopped parsley and some Parmesan cheese, if desired.

• 5)

  Tip: you could also spiralize the zucchini and then serve the zoodles raw.