Meatballs with Zoodles

For the zoodles, use a speed 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 those zucchini strips into zoodles. Sprinkle some salt over the zoodles.

Transfer the zoodles on a tray lined with baking paper, then leave in the fridge until you’re ready to use them again.

Use clean hands to mix beef, pork, breadcrumbs, eggs and tarragon together until well combined. Roll 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 about 10 minutes, turning every so often to get some nice colour all over the meatballs. Be gentle with the meatballs, especially if you’re not using a nonstick pan. Once meatballs are just about cooked through, turn heat down a bit and transfer onto a plate.

Use the same pan to make the sauce. Add a touch more oil if needed, then add garlic and fry for about half a minute before adding crushed tomatoes. Bring sauce to a boil, then turn heat down low and simmer sauce for about 2–3 minutes. Finish the sauce by adding shredded basil, and seasoning with salt and pepper.

Add meatballs and zoodles, Let zoodles cook for 1–2 minutes, then serve. Feel free to grate some Parmesan cheese on top if you have any.