Pork Meatballs & Veggie “Pasta”

  
This is a very simple, satisfying and healthy meal. It is also quite delicious and I know this, because I had to be guided by my sense of taste and smell when concocting this dish after blowing an electrical fuse and having to cook by candle light. It’s amazing how strong a sense becomes when you take away another… 

  

It also encourages you to slow down, taste, think carefully and observe how you cook and eat (do you really need to mindlessly add salt, sugar, fat?) and really enjoy the whole process! 

What you need: 

  • 600g free range pork mince
  • 1 egg
  • 1 tablespoon Italian herbs
  • 1 tablespoon coconut oil
  • 6 cloves garlic (minced)
  • 1 medium brown onion (diced)
  • 1 can organic diced tomato
  • 2 tablespoon tomato paste
  • 1 cup water
  • 1 tablespoon dried oregano
  • 1 large zucchini (peeled into strips)
  • 1 large carrot (peeled into strips)
  • Juice of half a lemon
  • 2 tablespoon apple cider vinegar
  • Handful fresh basil
  • 50g grated pecorino
  • Salt and pepper to taste 

What you do:

Heat oil in pan. Mix pork mince with Italian herbs and egg. Roll into balls and fry until nearly cooked through, remove from pan onto absorbent paper. 

Sauté onions and garlic until brown then return meatballs to pan. Add tomatoes, tomato paste, oregano and water and simmer on low heat, 10 minutes.

While you’re waiting, toss peeled carrot and zucchini with a big squeeze of lemon and a dash of ACV. Season with salt and pepper and plate it up. 

Stir through a big handful of fresh basil and season with salt and pepper as desired. Top with some flakes of pecorino and enjoy!

Serves 2-4

   
 

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