1handfulhalved plum tomatoes - optional – gives the chopped tomatoes a thicker consistency
1pinchsalt - to taste
1pinchground black pepper - to taste
1small jarghee - for cooking
Instructions
Prepare the meatballs. Break the egg into a large bowl and beat it. Then, add the beef mince, rosemary, oregano and a pinch of salt and pepper. Mix this thoroughly using your hands (it’s not too gross, really!).
To cook the meatballs, heat the ghee in a large frying pan on medium heat. Shape the meatball mixture into balls about 1.5 inches in diameter and place gently into the pan. Turn the meatballs now and then, making sure that they brown all over.
Once these are cooking, we can make the sauce. In another pan, on medium heat, add some ghee and cook the onion, mushrooms, garlic and basil. Cook these until the onion and mushroom have started to soften slightly.
Add in the chopped tomatoes and (optional) chopped plum tomatoes. Mix all the ingredients thoroughly and season. Pop the meatballs into the mixture and let simmer for five minutes.
Finally, prepare the courgetti using a spiralizer or a julienne peeler (easy to use and cheap to buy!). Melt a spoonful of ghee in a pan and pop the courgetti. Keep stirring until it’s cooked to the texture you like!