Serves a family of 4 and goes fantastically with selection from our red wine list.
2 Baby Onions, diced
2 Garlic Cloves, crushed
600g Beef Mince
70ml Parsley, finely chopped
280g Button Mushrooms
240g Cottage cheese
560g Baby Marrow
20ml Olive Oil
Salt & Pepper
Combine onion, garlic, mince, ¾ of parsley & egg.
Roll mixture into balls and set aside.
Using a spriraliser cut baby marrows into noodles/ribbons
Heat olive oil in pan and fry meatballs until color is achieved and remove.
In the same pan add roughly chopped mushrooms and cook until tender.
Turn off heat & add cottage cheese and remaining parsley stir until combined. Allow pan to cool slightly to prevent cottage cheese from splitting.
Add meatballs and juices to sauce.
In a separate pan heat Olive oil salt & pepper, once hot add noodles and fry for 2mins until soft.
Recipe courtesy of UCOOK.
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