Zoodle Meatballs (No Spiralizer)

Use a vegetable peeler to peel slivers out of the zucchini. When you get to the core, start peeling on the other side. Keep peeling around the zucchini until you are only left with the core.

Stack a few peeled bits of zucchini on top of each other, then use your knife to cut zucchini strips into zoodles. Put on a tray lined with kitchen paper, then put another layer of kitchen paper over the top. Put in the fridge until ready to use.

For the tomato sauce:
Blend everything in a blender with a good pinch of salt and pepper for about 1–2 minutes until you get a smooth tomato sauce. Taste the sauce to check the seasoning.

For the meatballs:
Use your clean hands to mix the beef, pork, breadcrumbs, eggs and tarragon together until well combined. Roll the meat into golf-ball sized meatballs. It helps to have a bowl of cool water to moisten your hands every so often. Season meatballs on both sides with a good pinch of salt and pepper.

Preheat a large frying pan over high heat, then add meatballs and fry for 2–3 minutes on each side until you get a nice colour on the meatballs. Make sure the pan is nice and hot before adding meatballs. And if you’re not using a nonstick pan, don’t move the meatballs around too much or else they can break.

Add tomato sauce to the pan, bring to a boil, then turn the heat down to about low-medium. Coat all the meatballs in the sauce a simmer for about 10–15 minutes.

Serve some zoodles in a bowl or on a plate, then top with some meatballs and tomato sauce. Finish the dish by tearing up some bocconcini and placing over the top.