Mrs P's Courgetti Meatball Bolognese
Prep time: 
Cook time: 
Total time: 
Serves: 16meatballs
  • 1 red pepper
  • 1 white onion, chopped
  • 500g beef mince (from butcher)
  • 4 garlic cloves
  • 1 large punnet baby tomatoes
  • 2 sprigs thyme (1 tsp)
  • 2 large courgettes
  • 2 tsps paprika
  • 2 tsps cumin
  • 1 tsp salt
  • 1 tsp pepper
  • ¼ tsp cayenne pepper
  • 1 egg
  1. In to a preheated (180°c) oven place the tomatoes, 3 garlic and pepper on to a baking sheet with a glug of olive oil and roast for approximately 20 minutes
  2. Whilst your tomatoes are roasting, spiralize your spaghetti. If you do not have a spiralizer, you can use a potato peeler and peel down the length of the courgette in long flat strips. Cover with 2-3 tbsp nut / olive oil and some sea salt and mix in with your hands until it's all covered
  3. In to a blender, place the mince, onion, 1 garlic clove and spices / salt / pepper. Blend until fully mixed and paste like. Add one egg and pulse until mixed in
  4. Using your hands, take about ½ hand full of the mixture and roll in to a ball. Place on to a plate and continue until you have used all the mixture
  5. In to a deep wok place 1tbsp olive oil over high heat, add chopped onion and fry off for 3-4 minutes until soft
  6. Carefully add in the meat balls and seal each side, add thyme and mix in
  7. Take tomato roasting tray from oven and place three-quarters of the tomato / pepper mix in to a blender and blitz until pulverised
  8. Add tomato mix to the wok and slowly mix in, add remaining roasted tomatoes in and turn down to simmer. Leave for at least 20 minutes, stir every so often to ensure it doesn't stick
  9. Serve on a bed of courgetti (the meatballs will steam the courgetti- so no need to cook it before hand, as it just loses water)