Tomali and courgettie meatball dish




  1. Use the sausage meat for the meatballs, it is already seasoned. Squeeze the mince out of the casing and flatten, add 1 mint leaf and a small piece of feta cheese and form into a meatball. Aim for golf ball size.
  2. Heat frying pan and fry meatballs until golden brown and cooked.
  3. Use a spiraliser to make spaghetti from the courgettes, or buy ready spirals from a supermarket. If you think you have enough baby marrows, add some more. It cooks away very easily. So depending on the size of the marrows add extra just in case.
  4. Heat Pauli’s sauce, add courgettie and stir until heated through.  Add meatballs to warm up and finish off with extra feta and basil on top.