Serves: 4

Prep time: 25 minutes

Cook time: 50 minutes

Ingredients

For the Meatballs:

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700g beef mince (or a mix of beef and pork)

1 large egg, lightly beaten

1 Spanish onion, finely chopped

3-4 cloves garlic, crushed

½ cup panko breadcrumbs (or traditional oatmeal)

1 teaspoon smoked paprika

¼ cup chopped fresh basil

Salt and freshly ground black pepper

1 tablespoon olive oil, for frying

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For the Rich Vegetable Sauce:

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1 tablespoon olive oil

The other ½ of the Spanish onion, chopped

1 medium carrot, finely chopped

1 celery stalk, finely chopped

200g mushrooms (like Swiss brown or cremini), sliced

1 red capsicum, chopped

1 green capsicum, chopped

2 cloves garlic, thinly sliced

1 teaspoon smoked paprika

250 ml (1 cup) dry red wine

1 tin 400g can crushed or chopped tomatoes

500g bottle tomato passata (sugo)

2 large handfuls of baby spinach (about 80g)

180ml (¾ cup) thickened or cooking cream

A large handful of fresh basil, roughly chopped

Salt and freshly ground black pepper to taste

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For Serving:

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4 large zucchini

Shaved Parmesan cheese, to garnish

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Method

1. Prepare the Meatballs: In a large bowl, combine the mince, beaten egg, finely chopped onion, crushed garlic, panko breadcrumbs, smoked paprika, and chopped basil. Season generously with salt and pepper. Gently mix until just combined, then roll into walnut-sized balls.

2. Brown the Meatballs: Heat olive oil in a large, heavy-based pan or casserole dish over medium-high heat. Brown the meatballs in batches until coloured on all sides. Set aside on a plate.

3. Start the Sauce Base: In the same pan, add the second tablespoon of olive oil. Add the chopped onion, carrot, and celery. Sauté for 5-7 minutes over medium heat until softened and fragrant.

4. Cook the Vegetables: Add the sliced mushrooms to the pan and cook for another 5 minutes, allowing them to release their moisture and start to brown. Add the chopped red and green capsicum and cook for 3-4 minutes more until they begin to soften. Finally, add the sliced garlic and smoked paprika and cook for one more minute until fragrant.

5. Build the Flavour: Pour in the red wine to deglaze the pan, scraping up any flavourful bits from the bottom. Allow it to bubble and reduce by about half.

6. Simmer the Sauce: Add the crushed tomatoes and tomato passata. Season with salt and pepper, stir everything together, and bring to a simmer. Return the meatballs to the pan, nestling them into the sauce. Reduce the heat to low, cover, and let it gently simmer for 20-25 minutes, allowing the flavours to meld and the meatballs to cook through.

7. Finish and Prepare Zoodles: While the sauce simmers, prepare your zucchini noodles using a spiralizer. Just before serving, stir the cream into the sauce. Once heated, add the baby spinach and fresh basil, stirring until the spinach has just wilted. Do not let the sauce boil after adding the cream.

8. Cook the Zoodles & Serve: Heat a large frying pan over medium-high heat with a drizzle of olive oil. Add the zucchini noodles and toss for only 1-2 minutes until crisp-tender. Divide the zoodles among serving bowls, top with the meatballs and a generous amount of the rich vegetable sauce. Garnish with shaved Parmesan and enjoy.