This healthy version of spaghetti meatballs is packed with so much flavor and so easy to make! The kangaroo is a great way to get some extra red meat in your diet, while the zucchini allows for more veggies and less starchy-carbs that you would get with traditional spaghetti meatballs.
1 packet of Gourmet Game Kangaroo Meatballs (twelve meatballs in total)
Splash of olive oil
Half an onion, diced
Two cloves of garlic, finely diced
Two birds-eye chilies
One tin of diced tomatoes
Salt and pepper
Splash of red wine
Small tub of green olives – I use the chili olives from Woolworths deli
One zucchini, spiralized
Crumbled feta or goats cheese to garnish
Heat oil in a fry pan and cook meatballs in batches for a few minutes until cooked through, set aside on some paper towel
Heat some more oil on a medium heat and lightly fry the onion, garlic and chili until onion starts becoming translucent
Add can of tomatoes and red wine and bring to the boil
Immediately turn the heat down to a low simmer once boiling and season with some salt and pepper to taste
Allow to simmer for ten minutes before adding the olives then add the meatballs to the sauce and simmer again for another five to ten minutes
Meanwhile, spiralize the zucchini and lightly fry in some olive or coconut oil for three to four minutes
Place zucchini pasta on a plate, followed by the meatballs, sauce and finish with some crumbled feta or goats cheese
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