Who doesn't love a bowl of meatballs? The easiest way to create them is to buy thick sausages and squeeze out little balls. Try some different flavours to spice things up. Too easy.
Zucchetti and meatballs
750g gluten-free beef sausages
2 cloves garlic, crushed
450g mixed baby heirloom tomatoes, halved if large
2 cups bottled passata
1/4 cup coarsely chopped fresh basil
6 medium zucchini
1/2 cup finely grated parmesan
1. Squeeze meat from sausages. Add garlic; mix to combine. Roll mixture into balls.
2. Cook meatballs in an oiled large frying pan over medium-high heat for 3 minutes or until browned all over. Add tomatoes, passata and half the basil; bring to the boil. Reduce heat; simmer for 5 minutes or until meatballs are cooked through. Season to taste.
3. Meanwhile, using a julienne peeler or spiraliser (see tips), cut zucchini into "spaghetti".
4. Add zucchini and half the parmesan to sauce mixture; stir gently. Serve sprinkled with remaining basil and parmesan.
Tips: To create the long pasta-like strands of zucchini, you will need either a julienne peeler, which looks like a wide-bladed vegetable peeler with a serrated rather than straight blade, or a spiraliser, which is a hand-cranked machine designed to cut vegetables into noodles or ribbons. Both items are available from kitchenware shops. This recipe is a great gluten-free option.
- Recipe from The Australian Women's Weekly, Express! Bauer Books, $14.95, available at www.awwcookbooks.com.au