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Preparation Time: 10 minutes + 20 minutes cooling time
Cooking time: 20 minutes
Serves: 2
Total number of calores: 389
Ingredients
- 300g (10½oz) lamb mince
- ½ onion, finely diced
- Sea salt
- Black pepper
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 400g (14oz) tinned chopped tomatoes
- ½ tsp paprika
- ½ tsp ground cumin
- ½ tsp chilli flakes
- 1 courgette, spiralised
- 2 carrots, spiralised
- Fresh parsley, chopped
Method
1. In a large bowl, add the lamb, half the onion and garlic. Use your hands to combine. Season with sea salt and pepper and roll the mixture into plump balls, about 4 per serving. Cover and refrigerate to firm up for 10 - 20 minutes.
2. In a pan, heat the olive oil and fry the meatballs. When they are browned all over, set aside.
3. In the same pan, fry the remaining onion in the meatball juices until it is soft and browned. Add the tomatoes and spices and gently simmer for about 10 - 15 minutes - add a splash of water if needed. Add the meatballs to the sauce to finish cooking through.
4. Serve your courgette and carrot 'zoodles' in a bowl and top with the meatballs and sauce. Garnish with parsley.
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