Bowl of Lamb Meatballs with Zoodles

Lamb Meatballs with Zoodles

Lamb Meatballs with Zoodles

By: Lee Holmes

A delicious and easy-to-make meatball dish that is low in carbs, super nutritious and exploding with flavour.


Servings

4

Prep time

Cook time

Recipe


Ingredients

  • 800g minced lamb
  • 2 garlic cloves, finely chopped (2 for meatballs, 2 for sauce)
  • 2 small brown onion, diced (one for meatballs, one for sauce)
  • 2 free-range eggs, lightly beaten 
  • 1/3 cup pine nuts
  • 2 tbsp chopped flat-leaf (Italian) parsley
  • 2 tsp ground cinnamon
  • 2 tsp ground allspice
  • 2 tsp ground cumin
  • 2 tbsp freshly ground black pepper
  • 2 tbsp Celtic sea salt
  • 2 tbsp tomato paste
  • 800g tin chopped tomatoes
  • 2 tbsp freshly ground black pepper
  • 2 tbsp Celtic sea salt
  • Coriander, to serve
  • ¼ cup extra-virgin olive oil
  • 2 zucchinis, spiralised & steamed

Method


  • Place all the meatball ingredients in a large bowl. Mix together using your hands until smoothly textured and well combined. Taking about 2 tbsp at a time, shape the mixture into balls and set aside.
  • Heat half the olive oil in a large frying pan over medium–high heat. Cook the meatballs in batches, turning occasionally, for 6–7 mins, or until lightly golden, adding more oil as needed.
  • Heat 1 tbsp of oil on a medium heat in a casserole dish. Add the onion and garlic and sauté for 3-5 mins or until softened. Add the rest of the tomato sauce ingredients then the browned meatballs, making sure they’re all submerged.
  • Put on the lid and place on a low heat on the stovetop and leave to simmer for 45 mins, or until the meatballs are very tender and the sauce has thickened.
  • Serve with zucchini pasta, garnished with coriander.

  

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Lee Holmes

Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.

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