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

1. Heat 1 tablespoon olive oil in large non-stick sauté pan over medium-high heat.
2. Cook K-ROO Meatballs for 5 minutes, until evenly browned.
3. Remove from pan and reduce heat to low.
4. Add 1 tablespoon olive oil, onion and garlic, stirring to combine.
5. Cover and cook for 5 minutes.
6. Add tomatoes, paste and browned meatballs. Increase heat to medium.
7. Cook for 10 minutes or until sauce has reduced and thickened. Season with salt and pepper.
8. Heat remaining olive oil in non-stick frying pan over a medium heat, whilst meatballs are cooking.
9. Add spiralised zucchini, tossing to coat.
10. Cook quickly for 2-3 minutes until just tender.
11. Add basil to meatballs, stirring to combine.
12. Serve “spaghetti” with meatballs and sprinkle with parmesan.