Book a delivery
Total number of items in your trolley: 0. Trolley amount:
  • Recipes
  • Nokx Majozi’s Beef Meatballs with A Red Wine Sauce, Served with Courgette Spaghetti
Nokx Majozi’s Beef Meatballs with A Red Wine Sauce, Served with Courgette Spaghetti

By M&S Food
Nokx Majozi’s rich, beef meatballs are simmered in a gently spiced red wine and tomato sauce. Served over light courgette and carrot spaghetti, it’s a comforting dish with a lighter twist. Don’t fancy making the…
Shop for ingredients

Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

24 total
  • 300g 12% fat beef mince
  • 25g white breadcrumbs
  • 1 egg
  • 1 tsp Dijon mustard
  • 4 garlic cloves, crushed or grated
  • 1 tsp dried parsley
  • 60g Parmesan, finely grated
  • ½ tsp dried thyme
  • ½ tsp salt
  • 3 tbsp olive oil
  • 1 brown onion, diced
  • 1 tbsp tomato purée
  • 1 tsp smoked paprika
  • 1 tsp mild roasted curry powder
  • 100ml red wine
  • 400g tin chopped tomatoes
  • 1 bay leaf
  • 1 tsp sugar
  • A few juniper berries (optional)
  • 5g flat-leaf parsley, finely chopped
  • 2 courgettes
  • 2 large carrots
  • 1 tsp dried marjoram
  • 60g mature cheddar, grated

Method

7 steps

  1. Step 1

    Add the mince, breadcrumbs, egg, mustard, half the garlic, dried parsley, parmesan, dried thyme and salt to a mixing bowl. Mix until combined and then roll into 16 meatballs.

  2. Step 2

    Heat a large pan over a medium-high heat with 1 tbsp olive oil. Sear the meatballs for 5-7 mins, until golden brown all over. Remove and set aside.

  3. Step 3

    Add another 1 tbsp olive oil to the pan and add the onion and remaining garlic. Cook for 3-5 mins, until softened.

  4. Step 4

    Add the tomato purée, paprika and curry powder, followed by the red wine. Simmer for 2-3 mins, then tip in the chopped tomatoes, 100ml water, bay leaf, sugar, juniper berries and return the meatballs. Cover with a lid and simmer for 25-30 mins, until the meatballs are tender. Stir in the flat-leaf parsley.

  5. Step 5

    While the sauce simmers, make the courgette and carrot spaghetti. Use a spiralizer to make thin, noodle-like strands and then pat dry with kitchen towel. Alternatively, use a peeler to create ribbons of courgettes and carrots and then cut into thin strips.

  6. Step 6

    Set a large pan over a medium heat with the remaining 1 tbsp olive oil. Add the courgettes and carrots, and sauté for 1-2 mins, until slightly softened. Add the marjoram and season with salt and pepper.

  7. Step 7

    Spoon the spiralized courgettes and carrots into bowls and top with the meatballs and sauce then top with the cheddar to serve.