Health coaching Australia | Holistic health coach | Keto diet cookbook Scott Gooding

Nutrition Facts

Servings:
4

Amount Per Serving:
400 g

Calories

253

Protein:
26.6 g
Total Carbohydrates:
9.4 g
Sugar:
8.3 g
fibre:
Total Fat:
10.8 g
Saturated:
3.4 g
Trans:
Unsaturated:
Cholesterol:
Sodium:
146 mg

Meatballs in Ragu

Who doesn’t love spaghetti meatballs? And who doesn’t love a low carb version of spaghetti meatballs?? This here my friends is your ticket to Italy without the extra kilos. It’s all the taste with zero guilt. Not that I’m saying you should feel guilty for eating this with actually pasta, but I am a health coach and most people who frequent this website are here for the low carb alternatives. Bon appetite !
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Serves

forksvg 4

Preptime

clocksvg 00hr 20min

Cooktime

clocksvg 00hr 30min

Ingredients

  • 1 Brown onion - chopped
  • 4 garlic cloves - chopped
  • handful capers - chopped
  • 1 bunch coriander stalks - chopped
  • 2 can tomatoes
  • 1 cup passata
  • 500 grams grass fed lamb mince (meatballs)
  • 1/2 brown onion - finely chopped (meatballs)
  • 3 garlic cloves - finely chopped (meatballs)
  • 1 tsp dijon mustard (meatballs)
  • 1 egg yolk (meatballs)
  • 1 tsp smokey paprika (meatballs)
  • 1 tsp thyme (meatballs)
  • 3 zucchini - julienned
  • pinch sea salt
  • pinch black pepper

Method:

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Sauce –

  • In a large saucepan heat the oil on a medium heat
  • Add the onion, garlic and coriander stalks
  • Allow the onions and garlic to soften before adding the chopped capers
  • Add the can of tomatoes and passata + seasoning
  • Allow to simmer

Meat Balls –

  • In a bowl combine the mince, mustard, yolk, paprika, thyme, onion and garlic
  • Use your hands to combine all the ingredients thoroughly
  • Heat some butter/coconut oil in a fry pan.
  • Roll the mince into 5 or 6 large meatballs (feel free to make lots of smaller ones)
  • Add the meat balls to the pan and brown off the meat
  • Once completely browned place into the tomato sauce
  • Cook for a further 8 minutes

Zucchini Spaghetti –

  • Run your zucchini over a mandolin or julienne using your knife
  • Add to salted hot water for 30-60 sec
  • Remove from the heat and drain

 

  • Combine the zucchini spaghetti, ragu and meat balls, season and enjoy