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When the mercury drops we tend to crave more comfort food – warm, energy dense sustenance to get us through those long winter nights.

Winter warmers

Zucchini pasta with meatballs

Winter Warmers: Zucchini pasta with meatballs

  • Ingredients:
  • Method
  • 1 onion, finely chopped
  • 2 tbsp olive oil
  • 2 cloves garlic, crushed
  • 1 slice whole-wheat bread
  • ⅓ cup chicken stock
  • 1 free-range egg, beaten
  • 500g ostrich mince
  • Flour, for coating
  • 1 can tomatoes
  • 2 tbsp tomato paste
  • ½ cup chicken stock
  • Handful of Italian spices
  • 2 cloves garlic
  • Italian parsley, chopped, to garnish
  • 
2 zucchinis, peeled
  • 1 tbsp olive oil
  • ¼ cup water
  • Salt and ground black pepper to taste
  • Preheat the oven to 190°C.
  • In a large saucepan over a low heat, gently soften the onion in the oil. Stir in the garlic.
  • Crumble the bread and soak it in the vegetable stock. Mash the bread together and set to the side.
  • Mix together the egg, onion and garlic, and mince. Season to taste.
  • Taking the bread and mince mixture, make 10-12 golf ball-sized meat balls. Lightly dust with flour.
  • For the sauce, mix together the can of tomatoes, tomato paste, ½ cup chicken stock and Italian spices.
  • Place the meat balls in an oiled baking pan, cover with the sauce and bake for 30 minutes or until just cooked and nicely coloured.
  • Cut the zucchini into thin slices using a vegetable peeler. Cut the zucchini slices into thinner strips to resemble that of spaghetti.
  • In a medium-sized pot over a medium heat, cook the zucchini in some olive oil for about a minute, then add the water and cook until the zucchini is soft (5 to 7 minutes).
  • Season with salt and pepper.
  • Toss together with the meat balls and serve.

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