Italian Meatballs with Zucchini Pappardelle

Preheat oven to 175º.

Using a vegetable peeler, peel the zucchini lengthwise to create long, thin strips. Lay flat on a paper towel-lined baking sheet or plate until ready to use.

Mince the garlic.

Mince in onion.

Grate the Parmesan and separate into halves.

Finely chop the fresh parsley.

In a large bowl combine the marinara seasoning mix and tomato passata. Mix well.

Arrange the Zucchini Pappardelle on a large baking sheet, and toss them with sea salt.

Place Zucchini in oven and bake for approximately 10-15 minutes.

Line a baking tray with parchment paper or foil.

In a large bowl, add 1/2 the Parmesan cheese, garlic, onion, Italian seasoning, cream and fresh parsley.

Season with salt and pepper.

Stir well to combine.

Add the beef mince and mix until just combined. Don't over-mix

Form the mixture into 1 inch meatballs and place onto the baking tray.

Remove Zucchini from the oven and increase oven temperature to 200º.

Place the meatballs in the oven and bake for approximately 10 minutes, until just barely done.

In a skillet or saucepan over a low-medium heat. Heat the marinara sauce, stirring frequently.

Set the oven to grill and place the meatballs on the top rack for approximately 2-3 minutes, until golden.

In a large bowl place the zucchini pappardelle and toss with 1/2 of the marinara sauce.

Carefully remove meatballs from oven.

Place the zucchini pappardelle on plate and add meatballs,

Top the meatballs with remaining marinara sauce.

Sprinkle the remaining grated parmesan cheese on top and serve.