Garden meatballs alla marinara

Garden meatballs alla marinara

Ingredients for the meatballs

1 medium courgette, shredded

1 small carrot, shredded

300g organic steak beef mince

1 large clove garlic, minced

½ tsp dried oregano

½ tsp dried thyme

½ tsp dried parsley

½ tsp paprika

1 egg, whipped

⅛ tsp Himalayan Rose Pink Herb Salt

2 pinches fine sea salt (for sprinkling on the vegetables)

Ingredients for the marinara sauce

coconut oil
3 shallots, minced
2 cloves garlic, minced 
1 can (400g) chopped tomatoes
200-250ml water
2 tbsp double concentrate tomato purée
2 dried bay leaves
½ tsp dried oregano
½ tsp dried thyme
½ tsp dried parsley
½ tsp cayenne pepper
a pinch of coarse sea salt

Method

Meat mixture chilled

1. Place the shredded courgette and carrot (1½ C tightly packed) into a colander in the sink. Sprinkle with 2 pinches of sea salt and mix well. Let sit for 10 minutes. Then place the veggies into a clean hand towel and squeeze out all of the moisture in them. Set aside.
2. In a large bowl, combine the beef, shredded vegetables, garlic mince, herbs, whipped egg, and herb salt. Rub and mix well. (The meat mixture is around 550g.)
3. For an al dente texture, throw the meat mixture (甩肉團) against the bowl 100 times to break down the fat and protein. Chill in the fridge for about an hour.
4. Form the mixture into individual balls and place on a baking sheet (or any flat surface). Chill in the fridge for at least 4 hours.
   
5. When ready, heat a bit of coconut oil in a heavy-base pan or large casserole pot and gently fry the meatballs till brown. Remove and set aside.
   
6. Using the same pan, heat a bit of coconut oil and sauté the shallots till translucent. Add in the garlic and gently fry for 1-2 minutes.
7. Stir in the chopped tomatoes and mix well.
8. Add in the tomato purée, water, and herbs. Mix well. Bring to the boil.
   
9. Return the meatballs to the pan. Let sit on top of the marinara sauce. Cover and let simmer on low heat.
10. Turn the meatballs over and stir the sauce. The sauce should thicken a bit by now. Season and let simmer uncovered for a few more minutes until the sauce thickens to the desired consistency. In the meantime, cook the pasta as required.
    
11. Remove the bay leaves and mix the pasta into the sauce. Season with freshly ground black pepper if desired and serve immediately.
    

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