Who else loves meatballs?! They're one of my favourite dishes - especially with a delicious italian sauce and lots of parmesan. Most times I think of meatballs - especially italian meatballs you think of breadcrumbs, garlic bread and spaghetti.
I wanted to make a summer friendly version of meatballs that still had an Italian twist using canned tomatoes and olives but served it with char grilled courgettes (which are in season right now)! I love adding a squeeze of lemon, lots of herbs and parmesan of course.
For the meatballs I used the most delicious Angus Pure NZ premium beef mince for these which took the quality to the next level. With it being summer, I served it with a cold glass of Sacred Hill 's 2017 Malbourgh Sauvignon Blanc.
Low Carb Meatballs in italian sauce with Grilled Courgettes
For the meatballs:
500 grams mince - I used premium mince from Angus Pure NZ
1/2 onion, diced
1 tablespoon dried parsley
1/2 tablespoon dried oregano
2 tablespoons grated parmesan
2-4 tablespoons almond meal (can use breadcrumbs)
1 small egg
For the sauce:
2 cans cherry tomatoes in thick sauce (can substitute for regular canned tomatoes)
3 gloves garlic, crushed and minced
200 grams pitted black olives
Large handful of basil leaves, teared
For the courgettes:
Small handful of parsley, rough chopped
1 small lemon
Extra basil leaves
LETS MAKE IT
Start by preparing the meatballs. In a large bowl, add mince, onion, parsley, oregano and parmesan. Roughly mix together. Crack your egg into the mixture and mix until fully incorporated. Add your almond meal and continue mixing until the mixture is tacky but not wet. Don't add more than 4 tablespoons otherwise the mixture could become dry.
Heat a fry pan on a medium-high heat adding a spoon of oil. Add your meatballs searing on all sides until brown and crunchy. Do not cook through. Remove from the pan and allow to drain on a paper towel.
To the fry pan, add your garlic and fry until fragrant. Add your cans of tomatoes and olives into the pan, turning down the heat to a simmer. Rip a few leaves of basil throwing them into the mix and give it a stir. Allow to simmer for around 10 minutes allowing the sauce to thicken.
Once the 10 minutes has lapsed, add the meatballs back into the mixture and simmer for a further 8-10 minutes to allow to the meatballs to cook through.
While that is mixture is simmering, cut your courgettes into quarters making long wedges. In another fry pan (I like to use my griddle pan) lay the courgette wedges into the pan. Cook on each side for 2 minutes. On the last side add a squeeze of lemon juice.
Serve on warmed plates with shaved parmesan and a few leaves of basil and enjoy this summer with a glass of Sauv!