Courgetti and Meatballs


Serves 3               360kcal/serving               13.5g fat


500g lean mince beef

3 medium courgettes (cut into noodles with either a julienne peeler or a spiralizer)

1 400g tin of tomatoes (chopped)

1 large onion

1 red bell pepper (diced)

100g Mushrooms (quartered)

3 cloves of garlic (crushed)

1 tsp dried oregano

1 tsp dried basil

Ground black pepper (to taste)

1 tsp Worcestershire sauce

1 egg (beaten)

10g of coconut oil


Combine mince, egg, Worcestershire sauce, oregano and two cloves of crushed garlic and roll mixture into medium size meatballs.

Place meatballs on a baking tray uncovered and oven bake at 190 for 25 minutes.

Fry mushrooms in 5g of oil with remaining garlic.

In a separate pan, fry onions and peppers in 5g of oil until soft. Add tomatoes, basil and black pepper. Stir and leave to simmer on low heat.

Add the courgette noodles to the mushrooms and garlic and stir. Cook for 2-3 minutes.