•3 green onions (shallots), trimmed and finely sliced
•1 egg, lightly beaten
•2 tablespoons olive oil
•1/3 cup white wine
•½ cup chicken stock
•400g tomato medley
•3 medium zucchinis, spiraled (you can use ready-made zucchini noodles from the produce area in supermarkets)
•Basil leaves and grated parmesan, to serve
Method
1.To make meatballs, combine mince, breadcrumbs, parsley, lemon rind, garlic, green onions and egg in medium bowl. Season with salt and pepper. Mix until well combined.
2.Using slightly wet hands, shape mixture into 12 meatballs. Place on a tray, cover and refrigerate for 30 minutes.
3.Heat oil in large deep frying pan over medium heat. Add meatballs and cook, turning occasionally, for 5 minutes or until golden brown. Transfer to plate and set aside.
4.Add wine to pan and boil over medium-high heat for 1 minutes. Add stock, cover and bring to the boil.
5.Return meatballs to pan. Cover and cook for 5 minutes. Add tomatoes and cook, tossing occasionally, for 5 minutes or until meatballs are cooked through.
6.Toss through zucchini noodles until heated through. Sprinkle with basil leaves and serve with grated parmesan.
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