September 22, 2022
Kangaroo Meatballs with Zucchini "Spaguetti"
Kangaroo Meatballs with Zucchini "Spaguetti"
INGREDIENTS
- ¼ cup olive oil
- 1 brown onion, diced
- 2 cloves garlic, crushed
- 2 x 400g tins diced tomatoes
- 1 tablespoon tomato paste
- sea salt flakes and freshly ground black pepper
- ⅓ cup basil leaves, shredded
- 500g pack K-ROO kangaroo meatballs
- 6 zucchini, spiralised
- ¼ cup grated parmesan
METHOD
- Heat 1 tablespoon olive oil in large non-stick sauté pan over medium-high heat.
- Cook K-ROO Meatballs for 5 minutes, until evenly browned.
- Remove from pan and reduce heat to low.
- Add 1 tablespoon olive oil, onion and garlic, stirring to combine.
- Cover and cook for 5 minutes.
- Add tomatoes, paste and browned meatballs. Increase heat to medium.
- Cook for 10 minutes or until sauce has reduced and thickened. Season with salt and pepper.
- Heat remaining olive oil in non-stick frying pan over a medium heat, whilst meatballs are cooking.
- Add spiralised zucchini, tossing to coat.
- Cook quickly for 2-3 minutes until just tender.
- Add basil to meatballs, stirring to combine.
- Serve “spaghetti” with meatballs and sprinkle with parmesan.
Ingredients 1 large sweet potato, peeled, cut into 1/2" cubes 1 large red onion, finely chopped 3 Tbsp. extra-virgin olive oil, divided Kosher salt Freshly ground black pepper 2 (6- to 8-oz.) boneless, skinless chicken breasts 1/2 tsp. garlic powder 1/2 tsp. ground ginger 1 small garlic clove, finely chopped 1 lime, juiced 2 Tbsp. creamy peanut butter 1 Tbsp. honey 1 Tbsp. reduced-sodium soy sauce 1 Tbsp. toasted sesame oil 4 cups cooked brown rice 1 avocado, thinly sliced 2 cups baby spinach 1 Tbsp. finely chopped fresh cilantro 1 tsp. toasted sesame seeds
Ingredients 1 ½ tbs p sesame oil 1 tbsp low-salt soy sauce thumb-sized piece ginger grated 1 garlic clove crushed 1 tsp honey 2 sweet potatoes scrubbed and cut into wedges 1 lime cut into wedges 2 salmon fillets 250g purple sprouting broccoli 1 tbsp sesame seeds 1 red chilli thinly sliced (deseeded if you don't like it too hot)
Ingredients 250g extra lean ground beef 250g firm tofu, drained and crumbled 1/4 tsp sea salt, divided 1 cup matchstick carrots 1 cup broccoli, chopped into small florets 4 green onions, chopped (plus extra for garnish) 1 garlic clove, minced 1 tbsp fresh ginger, grated 4 cups napa cabbage, finely sliced 2 tbsp coconut aminos 1 tbsp apple cider vinegar 1 tsp sesame oil (optional, for extra flavour)