Meatballs and zucchini noodles

500g Tasman beef mince
1 small brown onion, finely diced
¼ cup basil leaves, finely chopped plus extra small leaves, to serve
1 tbsp olive oil
400g quality napolitana pasta sauce
3 medium zucchini, spiralised into zoodles
¼ cup shaved or finely grated parmesan
Baby rocket salad and lemon wedges, to serve

1. In a large bowl combine the mince, onion and chopped basil. Season and roll into heaped tablespoon sized meatballs (makes approximately 20 balls).
2. In a large non-stick frying pan, heat the oil over medium-high heat. Cook the meatballs for 6 to 7 minutes, browning on all sides. Add the pasta sauce and simmer for 2 to 3 minutes, or until slightly reduced and heated through.
3. Add the zoodles, and toss to coat.
4. Place meatballs and zoodles into bowls, top with parmesan and basil leaves and serve with baby rocket and lemon wedges, if desired.
   
   

Tips:

1. You will need a vegetable spiraliser for this recipe – alternatively you can use a vegetable peeler and cut the strips with a knife into “zoodles”.