Method

• 1. Roast pepper, onion, squash, garlic and tomato for 45 mins at 190°C
• 2. Whilst the vegetables are roasting, mix all meatball ingredients in a large bowl.
• 3. Roll 10 golf ball sized meatballs out of the mix.
• 4. In a deep frying pan, sear all the meatballs on all sides, roughly 1 min each side.
• 5. Reduce heat and cook for 10 minutes, then remove from the heat.
• 6. Place roasted veg into a blender, then add sage and fennel – blend.
• 7. If the sauce is too thick, add chicken stock until the desired consistency is achieved.
• 8. Place meatballs back on a medium heat and add the sauce. Cook for 5 minutes.
• 9. Cook courgetti on a high heat for 5-7 minutes