Prep Time 10 mins
Cooking Time 20-25 mins
500g beef mince
2 tablespoons chopped fresh rosemary
800g chopped tomatoes
1 teaspoon chilli
6 chopped chestnut mushrooms
1 chopped white onion
4 cloves garlic, finely chopped
handful fresh basil, chopped
3 courgettes, julienned
salt and pepper
Beat the egg in a bowl and add the meat, oregano, rosemary, salt and pepper. Mix together using your hands. Melt the ghee in a pan and shape the mixture into balls about 2" wide. Cook in the pan until brown. Meanwhile, make the sauce by cooking the onions, mushrooms, garlic and basil in a another pan. Once the mushrooms and onions have softened add the tomatoes and chilli bringing to a simmer.
Add the meatballs to the sauce cooking for another 5 minutes. Finally fry the julienned courgette until softened to your desired texture.
Alternatively serve with Quinoa or a salad as preferred.