Italian meatballs, Zucchini noodles & child labour

I always try and let my 3-year old ‘help’ me with little tasks, but most of the time it’s a case of ‘trying to clean with a toddler is like trying to brush your teeth while eating an Oreo’…
So true.
Anyways, I still keep trying, and I must say, this was a brilliant task for him to do:
As you can see, he was VERY pleased with himself… {And with his tiny little hands, he rolled the perfect bite-sized meatball!}
Here is my recipe for Italian {ish} meatballs in tomato sauce with zucchini noddles:
You will need:
1kg pack of Boerewors, removed from casing
pinch of cayenne pepper
pinch of paprika
1 tsp Italian mixed herbs
1 egg
pinch of salt
2-3 spring onions
1 tin of chopped & peeled tomatoes
olive oil
splash of Italian Pinot Grigio
5-6 medium-sized zucchini, noodled

Ok, so start by making your ‘noodles’. You will need a nifty ‘noodling’ gadget, it looks like an old-fashioned potato peeler with little slits to create the noodles. There are so many different gadgets around for making noodles out of veggies – take your pick, or simply slice them into thin ribbons.
Steam them for a few minutes until just tender and set aside.

To make the meatballs, remove the sausage meat from its casing. Mix in the egg, spices & salt. Get a pair of teeny tiny hands to roll these into small meatballs – a 3-year old will do!
Fry in olive oil on all sides until they’re a nice golden brown.
Slice the spring onions and add these to the frying meatballs. Add a splash of wine and the tin of tomatoes. Let this simmer away for about 15 minutes until the sauce has reduced slightly.
Serve with the zucchini noodles and a drizzle of olive oil.
By replacing regular ol’ spaghetti with lighter, more refreshing zucchini noodles, this dish is instantly a more healthy, carb-free, family-friendly meal!

Enjoy! x


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