▲Meatballs with fennel,
beans and zoodles
Preparation time: 15 mins
Cooking time: 35 mins
Serves 4400g lean beef mince
1 large free-range egg
8 cloves garlic, 1 finely
grated, remaining sliced
2 tsp dried oregano
Freshly ground black
pepper, to season
1 Tbsp extra virgin
olive oil
1 fennel bulb, finely
chopped, fronds
reserved2 carrots, finely chopped
500g passata (strained
tomato puree)
600ml reduced-salt
vegetable stock
¼ cup balsamic vinegarZOODLES
1 tsp extra virgin olive oil
350g frozen edamame
or peas, thawed
2 large zucchinis, cut
into noodles with a
spiraliser or peeler1 Put mince, egg, grated
garlic and oregano in a
large bowl. Season. Mixwell then roll into 16 balls.
2 Heat oil in a large frying
pan over a medium-high
heat. Add meatballs and
cook, carefully moving them
around pan, until browned
all over. Set aside on a plate.
3 Reduce heat slightly
and add fennel, carrots
and sliced garlic. Cook,
stirring, for 5 minutes
or until softened.
4 Pour in passata, stock
and balsamic. Stir well
then return meatballs
to pan. Cover and cook
gently for 20 minutes or
until cooked through.5 Meanwhile, to make
zoodles, heat oil in a non-
stick pan over a medium
heat. Add edamame or peas
and stir-fry until heated
through and softened.
Remove from heat and stir
through zucchini noodles.
6 Divide zoodles among
serving plates. Top
with meatball mixture.
To serve, scatter with
reserved fennel fronds.PER SERVING 1710KJ | PROTEIN
35G | TOTAL FAT 14G (SAT FAT
3G) | CARBS 28G | FIBRE 14G |
SODIUM 690MGMeatballs with fennel,
beans and zoodles
Full of potassium, zucchini is a
delicious gluten-free alternative
to pasta and pairs amazingly with
satisfying meatballs. PS, potassium-
rich foods help lower blood pressure.
New to
zoodles? You
can buy a
spiraliser on
bhgshop
.com.auBETTER HOMES AND GARDENS, FEBRUARY 2017 bhg.com.au 97