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. Ingredients
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 Method 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
0 Comments
Leave a Reply. |
AuthorGeorgia Sibley Categories
All
|