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How to make Zoodles and meatballs with spicy fennel tomato sauce

Yield = 4
Prep time: 0:30
Cook time: 0:25
Total time: 0:55

Ingredients

  • 500g extra lean beef mince
  • 1/2 cup dried breadcrumbs
  • 2 tablespoons extra virgin olive oil
  • 2 fresh basil sprigs, leaves and stems separated
  • 1 fennel bulb, trimmed, thinly sliced
  • 1 brown onion, finely chopped
  • 1 teaspoon fennel seeds, crushed
  • 1/2 teaspoon dried chilli flakes (see note)
  • 3 garlic cloves, crushed
  • 2 x 410g cans crushed tomatoes
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons brown sugar
  • 2 x 250g packets zucchini spaghetti
  • 1/4 cup finely grated parmesan
  • Crusty bread, to serve

Method

  • Step 1 Combine mince and breadcrumbs in a bowl. Season well with salt and pepper. Using 1 tablespoon of mixture at a time, roll mixture into balls. Heat half the oil in a large deep frying pan over medium-high heat. Cook meatballs, turning, for 2 minutes or until browned all over. Transfer to a large plate.
  • Step 2 Heat remaining oil in pan over medium heat. Add basil stems, sliced fennel and onion. Cook, stirring, for 5 minutes or until softened. Add fennel seeds, chilli and garlic. Cook, stirring, for 1 minute or until fragrant.
  • Step 3 Add tomatoes, vinegar, sugar and 1⁄2 cup water. Bring to the boil. Add meatballs. Reduce heat to low. Simmer for 10 minutes or until meatballs are cooked through and sauce thickens. Discard basil stems.
  • Step 4 Meanwhile, cook zucchini spaghetti following packet directions. Drain. Add to sauce. Gently toss to coat. Divide meatball mixture among serving bowls. Top with parmesan and basil leaves. Serve with bread.