Moroccan meatballs with courgette noodles

Anything that comes close to feeling like a bowl of pasta with meat and sauce works for me. But I have a bit of a thing at the moment for Moroccan flavours, so it hits two spots! And is another easily freezable item which the fella can take to work or we can make a quick micro meal from.

Ingredients (makes 4 portions):

1lb pork mince

1 red onion chopped

2 garlic cloves crushed

500ml carton of passata

Stock (any that you have available)

Tspn flax meal

1 and 1/2 tspn cumin

1 and 1/2 tspn paprika

1 tspn ground coriander

1 tspn cinnamon

Saffron (optional)

1/2 tspn chilli powder (optional)

Salt and pepper

Handful of fresh coriander

How to:

Lay out the pork mince on a plastic chopping board. Sprinkle on a teaspoon of cumin and one of paprika, and half teaspoons of the ground coriander and cinnamon. Also add the flax meal, some salt and pepper.

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Now fold all the edges in and smoosh as if your life depended on it! Until you’re happy that it’s fully mixed and roll it in to a ball. Half the mixture, then half it again, and half it again. You should be able to create around 10-12 meatballs from this. Just take a bit at a time and roll it in to a ball in your hands.

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Meanwhile you can have your cooker warming up to a medium/high heat, place the meatballs carefully in to the pan. Let them sit for a good few minutes until they start to really brown on the bottom. This helps prevent them from falling to bits as you turn them – do that with a pair of tongs a few times. Add your chopped onions and garlic in around the meatballs and let it all get to know each other for a few minutes.

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Then add in a carton of passata and just a little stock and a wee bit of water (I used 2 of my chicken stock frozen cubes).

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Add in the remaining half teaspoons of all of the spices. Stir together and put a lid on, turn it down low and let it simmer for half an hour or so, checking and stirring occasionally (possibly adding a little water if it’s looking too thick).

At this point you can serve, or if you want to let it stew for a bit longer and soften the onions more leave it for a further 15-25 minutes (again, more water may be required depending on how thick you like your sauce).

Serve it up with some courgette noodles and the fresh coriander sprinkled on top (preferably in a pasta bowl as you snuggle up on the sofa)!

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