Puttanesca Meatballs on Zoodles

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This recipe comes from The Steaming Issue of The 4 Blades Magazine. This was probably my most favourite issue  to create aside from our current Breakfast Issue. I loved creating new and exciting dishes for the steaming attachment/varoma. This is on piece of a Thermomix I find people don’t use enough for various reasons.

These meatballs are packed full of flavour and smell delicious. You can easily have them on their own as a starter or serve on zoodles for a healthy and fresh option. Prefer pasta? Don’t worry! My family hear you big time. Of course you can serve these on pasta as well. Try my Homemade Pasta Dough recipe! So easy and sooooo delicious!

 

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Puttanesca Meatballs on Zoodles - TMX Method
Serves 4
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Meatballs
  1. 500g beef mince
  2. 1 Tbsp dried onion flakes
  3. 1 tsp dried garlic powder
  4. 1 Tbsp fresh parsley, chopped
Sauce
  1. 800g fresh tomatoes, small dice
  2. 3 Tbsp water
  3. 1 onion, peeled and roughly chopped
  4. 2 garlic cloves, peeled
  5. 100g sundried tomatoes, diced
  6. 10 small pitted olives of choice
  7. 1 Tbsp fresh parsley
  8. 1 Tbsp fresh basil
  9. 1 Tbsp fresh oregano
  10. Salt and pepper to taste
Zoodles
  1. 2 zucchinis
Instructions
  1. Place mince (500g), onion flakes (1 Tbsp), garlic powder (1 tsp) and parsley (1 Tbsp) into bowl.
  2. Speed 7 / 5 seconds or until combined.
  3. Shape into 20 meatballs and place on to the top steaming attachment tray.
  4. Place onion and garlic into bowl.
  5. Speed 7 / 5 seconds. Scrape down.
  6. Add oil.
  7. 5 minutes / 100C / speed 2.
  8. Add tomatoes (800g), water (3 Tbsp) sundried tomatoes (100g), olives (10), parsley (1 Tbsp), basil (1 Tbsp), oregano (1 Tbsp) and salt and pepper to taste to bowl.
  9. Put steaming attachment into place.
  10. 18 minutes / 100C / speed 2.
  11. Using a zoodle maker, cut your zucchini into long strips similar to spaghetti. Alternatively, use a knife and julienne the zucchinis.
  12. In the last 5 minutes of cooking, place the zoodles onto the bottom steaming attachment tray.
  13. Once done, place meatballs into sauce.
  14. Serve over zoodles.
Notes
  1. These are perfect to freeze.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
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By |2017-06-12T11:20:44+00:00May 13th, 2015|Categories: Lunch and Dinner, The 4 Blades Magazine|1 Comment

About the Author:

Peta
Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.

One Comment

  1. Rebecca February 10, 2016 at 5:32 pm - Reply

    Love this receipe. Subbed fresh tomatoes for 2 tins of chopped Ardmona tomatoes and still as delicious. I also added a Tbsp of homemade veggie stock instead of the salt and to top it off I was so proud to use fresh herbs growing in my new herb garden!

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