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Kangaroo Meatballs: With Zucchini Spaghetti
Kangaroo Meatballs: With Zucchini Spaghetti
Ingredients (Serves 3)
Meatballs
400g kangaroo mince meat
½ t paprika
½ t Italian herb mix
1 egg
1 T flour
2 T olive oil
Sauce
1 brown onion, finely diced
1 clove garlic, crushed
1 400g tin crushed tomatoes
1 T tomato paste
salt and pepper to season
¼ cup basil leaves, shredded
1 zucchini, spiralised (zoodles)
3 T grated parmesan
Method:
1. Make meatballs: Mix mince, paprika, herbs and egg ingredients together and roll into even sized
meatballs. These should be approximately 1 Tablespoon in size. Roll in flour.
2. Place on a pot of water to boil, for zoodles.
3. Heat 1Tbspn olive oil in a large non-stick frypan over medium heat.
4. Cook meatballs for 5 minutes, turning regularly, until evenly browned.
5. Remove from pan, set aside and reduce heat to low.
6. Heat remaining olive oil, add onion and garlic, stirring to combine.
7. Cook on low for approximately 5 minutes, until transparent.
8. Add tomatoes, paste and browned meatballs, increase heat to medium.
9. Cook for 10 minutes or until sauce has reduced and thickened. Season with S&P.
10. Meanwhile place zoodles in boiling water and cook briefly for approximately 3 minutes or until tender.
Drain and set aside.
11. Finally, add basil to meatballs, stir to combine and serve meatballs with zoodles, sprinkled with parmesan
cheese.
Questions & Homework
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2. Find out the origin and definition of spaghetti and briefly explain the nutritional benefits of zucchini in place of
traditional spaghetti.
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