Meatballs in Hearty Sauce with Zoodles

Meatball Ingredients

• 1kg grass fed grass finished beef mince

• Organic Pepper 1 tsp

• Celtic Sea Salt 1 tsp

• Organic Oregano ½ tsp

• 1 Pasture Raised Egg

• 2-3 tbsp of Best of Bone - Bone Broth Concentrate

• Beef Tallow (for cooking)

Sauce Ingredients

• 1 organic brown onion

• 2 cloves organic garlic

• 2 × 400ml Cans of Organic Diced or Chopped Tomatoes

• 340g of Organic Tomato Passata

• 2 Organic Bay Leaves

• Organic mushrooms 180g

Zoodles (Zucchini Noodles)

• Peel 3-4 zucchinis into thin peelings

• Add them to a saucepan filled with water

• Add a pinch of Celtic sea salt

• Boil with the lid on for 5 -10 mins until soft

Method:

• Dice the onion finely

• Mince the Garlic

• Add garlic and onion to a pan on medium heat with some olive oil & butter and cook until golden brown, you can also add some salt and pepper here.

• While the onion and garlic is cooking chop up your mushrooms finely sliced and add to a saucepan with 1-2 tbsp of grass fed butter on medium to high heat

• Once the onion and garlic is golden brown set aside in a dish

• Once mushrooms are crispy set aside in the same dish as onion and garlic

• Now combine all of your meatball ingredients into a bowl and mix with your hands, then rolling them into meatballs.

• In a pan add a couple tablespoons of Beef Tallow on medium to high heat

• Add in meatballs and cook just to brown each side crispy, they don’t have to be cooked through as they will cook fully in the sauce later.

• Once they are all browned add them to a Dutch oven cast iron pot or a large deep saucepan pot

• Also add in your browned garlic, onion and mushrooms from earlier

• Add in the same pot the diced tomatoes and passata, aswell as two bay leaves for flavour

• Add 1 cup of filtered water

• Simmer on low heat for 2 hours

• Serve with your Zoodles & top with grated Parmiggiano Reggiano raw cheese