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 3 whole eggs 120g shrimp (peeled) 2 tbsp Greek yoghurt Salt, pepper Optional: garlic, chilli flakes, spinach Instructions Step 1 Lightly sauté shrimp in a pan (2–3 mins each side). Step 2 Whisk eggs with salt & pepper. Step 3 Pour eggs into pan, scramble gently. Step 4 Stir through Greek yoghurt at the end for creaminess. Step 5 Serve immediately. Nutrition and Cooking Times Prep time: 20 minutes | Cook time: 20minutes Serves: 4 Nutrient Value (per serving): Calories: 450cal | Protein: 50-55g | Fat: 25g | Carbohydrates: 5g |
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