Italian Meatballs with Zucchini Pappardelle

Combine beef mince, 1 tablespoon of minced brown onion per person, minced garlic, Italian seasoning, and a pinch of salt and pepper in a large bowl. Mix well until all ingredients are evenly distributed.

Form the mixture into meatballs, making each about the size of a golf ball. Place them on a plate and set aside.

Heat a large frying pan over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 10-15 minutes. Remove the meatballs from the pan and set aside.

In the same pan, add the tomato passata and marinara seasoning mix. Stir to combine and bring to a simmer. Let it cook for 5 minutes, then add the cream and stir until the sauce is heated through.

Return the meatballs to the pan, coating them with the sauce. Simmer for another 5 minutes, allowing the flavors to meld together.

While the meatballs are simmering, use a vegetable peeler to create long, thin strips of zucchini. These will serve as your zucchini pappardelle.

Serve the meatballs and sauce over the zucchini pappardelle. Garnish with grated Parmesan cheese and freshly chopped parsley.