Italian style meatballs with courgette ‘tagliatelle’

Ingredients

For meatballs

250g / 9 oz ground beef extra lean (5% fat or less)

1 small onion, finely chopped

1 teaspoon dried herbs

calorie controlled cooking spray

1 clove garlic, crushed

227g / 8 oz can diced tomatoes

2 tablespoons finely shredded leaves heaping tablespoons fresh basil and a little more for garnish

To zucchini 'tagliatelle'

2 medium, seeded and chopped zucchini

sea ​​salt and freshly ground black pepper

Method of Preparation

Place beef, half the onion, half of mixed herbs and a pinch of salt and pepper in a bowl and mix well. Form 10 small balls.

Coat a medium nonstick skillet with a little oil and cook the burgers for 5-7 minutes, stirring occasionally until they are browned on all sides. Transfer to a plate.

For the sauce, put the remaining onion in the same pan and simmer for three minutes, stirring. Add garlic and cook for a few seconds.

Stir in tomatoes, water 300 ml oz / 10FL, herbs and remaining chopped basil. Bring to a boil, stirring. Return the meatballs to the pan, reduce heat to simmer and cook 20 minutes, stirring occasionally until sauce is thickened and meatballs are cooked throughout.

Meanwhile, half fill a medium saucepan with water and bring to boil. Use a vegetable peeler to peel the zucchini into strips. Cook the zucchini in boiling water for one minute, then drain.

Divide zucchini ribbons between two plates and top with meatballs and sauce. Garnish with basil leaves.