Italian Style Meatballs With Courgette ‘tagliatelle’
A comforting and flavorful dish, these beef meatballs in a rich tomato and basil sauce are sure to satisfy your cravings. Tender meatballs cooked to perfection and simmered in a delicious herb-infused sauce, served atop delicate courgette ribbons for a wholesome and satisfying meal. Garnish with fresh basil leaves for a touch of brightness and enjoy this delightful dish with your loved ones.
— Constant Cookbook
Ingredients
- 250g/9oz extra lean beef mince
- 1 small onion
- 1 tsp dried mixed herbs
- calorie controlled cooking oil
- 1 garlic
- 227g/8oz can chopped tomatoes
- 2 heaped tbsp finely shredded fresh basil
- 2 medium courgettes
- sea saltblack pepper
Instructions
- Place the beef, half the onion, half the mixed herbs and a pinch of salt and pepper in a bowl and mix well. Form into 10 small balls.
- Spray a medium non-stick frying pan with a little oil and cook the meatballs for 5-7 minutes, turning occasionally until browned on all sides. Transfer to a plate.
- For the sauce, put the remaining onion in the same pan and cook over a low heat for three minutes, stirring. Add the garlic and cook for a few seconds.
- Stir in the tomatoes, 300ml/10fl oz water, the remaining mixed herbs and shredded basil. Bring to the boil, stirring. Return the meatballs to the pan, reduce the heat to a simmer and cook for 20 minutes, stirring occasionally until the sauce is thick and the meatballs are cooked throughout.
- Meanwhile , half-fill a medium pan with water and bring to the boil. Use a vegetable peeler to peel the courgettes into ribbons. Cook the courgette in the boiling water for one minute then drain.
- Divide the courgette ribbons between two plates and top with the meatballs and sauce. Garnish with basil leaves.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 2
Nutrition
- Calories: 219kcal
Comments
No comments found.