Meatballs with Zucchini Noodles

Directions

• Preheat the oven to 180°C.
• In a large bowl mix together the ground beef,  pork mince, oregano, egg, breadcrumbs and thyme and season with salt and pepper. Divide the beef mixture and form 16 meatballs.
• On a medium heat add onion, garlic, oregano, and cook for 3-4 minutes until soften. Add tomato passata, red wine, mushrooms, and simmer for 4 minutes. Stir through milk.
• Add meatballs to tomato sauce and simmer on medium-low for 8-10 minutes, until cooked through (do not stir the sauce). Turn meatballs halfway through cooking.
• Break the mozzarella into small chunks and distribute evenly over the top of the dish, add sliced mushrooms.
• Cover the dish with aluminum foil and bake in the preheated oven for 5-10 minutes until mozzarella is melted.
• Garnish with fresh basil and serve with sautéed leafy greens or salad on top of zucchini noodles.