In a large pot on medium heat up olive oil, add carrots and brown onion, cook until onion becomes translucent and carrots soft.
Add tomatoes, garlic, and the basil. Salt and pepper to taste.
Let the sauce simmer for one hour stirring occasionally so the sauce does not stick and burn.
In a bowl place lean beef mince, egg yolk, parmesan and parsley. Mix all ingredients roughly together making sure not to over work the mix.
Spoon full of mince mix, roll with wet hands into golf size balls. Using your finger form a hole into the centre of each meatball and place one Cherry Bocconcini in the centre. Make sure the cheese is hidden inside the mince.
Once all the meatballs have been created, carefully place each meatball into the pot with the sauce. Simmer in sauce for another 15- 20 mins.
Slice the zucchini length ways into thin plank strips, remove any seeds. Cut length ways into strips resembling spaghetti. Important to make strips the same size as to cook evenly.
Heat Olive Oil in a frying pan and sauté the zucchini for 2mins.
To serve, place zucchini pasta into a bowl, top with Meatballs, add extra sauce over the top. Best with thick crunchy bread to wipe up all the sauce from the plate!
In 2004 Giorgio Linguanti arrived on the shores of Port Phillip Bay. In only four years this young Sicilian went from not speaking a word of English to opening his own cheese shop and winning an award at the Royal Melbourne Show and has won numerous awards since.
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