INGREDIENTS
- 2 tablespoons coconut oil or good quality fat
- 1 packet Cleaver’s organic beef meatballs
- 2-4 zucchini, spiralised into thin “spaghetti”
- 2 macadamia nuts, finely grated, to serve
- fresh basil leaves, to serve
- 2 tablespoons extra virgin olive oil
TOMATO AND BASIL SAUCE
- 2 tablespoons coconut oil or good quality animal fat
- 1 large onion, chopped
- 4 garlic cloves, finely chopped
- a couple of pinches of chilli flakes (optional)
- 600g canned whole peeled tomatoes
- 250ml (1 cup) chicken broth or stock
- a few fresh basil leaves
- sea salt and freshly cracked black pepper
METHOD
- To make the tomato and basil sauce, heat oil in a medium saucepan over medium-low heat. Add the onion and cook, stirring, for 10 minutes or until translucent. Add the garlic and cook for 1 minute, then add chilli (if using). Add the whole peeled tomatoes and broth. Reduce the heat to low and gently simmer for 20 – 30 minutes or until thickened, stirring occasionally. Add the basil and simmer for a further 5 minutes. Blend the sauce with a hand-held blender until smooth. Season to taste with salt and pepper.
- To cook the meatballs, heat oil in a frying pan over medium-high heat. Fry the meatballs for 5 minutes or until golden, shaking pan occasionally. Add the meatballs to the sauce and simmer over medium heat for 5 minutes or until the meatballs are just cooked through. Season to taste.
- Add the zucchini “spaghetti” to the sauce, gently mix through and cook for 20 seconds or until just cooked through.
- Transfer the “spaghetti” and meatballs into serving bowls. Grate macadamias over the top, then sprinkle with freshly cracked black pepper and fresh basil leaves. Drizzle with olive oil and serve.
