NEW Beef and Rice Zucchini Meatballs with Dairy-Free Sauce

Cook basmati rice for 6 minutes until halfway cooked. Squeeze out excess juice from zucchini using a paper towel. Chop onions, saving one for the sauce. Combine the ground beef, shredded zucchini, eggs, 1 onion, rice and spices. Mix well and form into balls. Add 1-2 tbsp olive oil to a pan. Add meatballs to the pan and cook over medium-high heat for 4 minutes on each side. Toss and cook the sides for another couple of minutes.

Meanwhile, make your sauce: Start by sautéing the remaining chopped onion in olive oil, cook for 2-3 minutes or until golden brown. Add in shredded carrots and sauté for another 3 minutes. Pour in the tomato sauce, add coconut cream and spices. Bring to a boil. Drop the meatballs into the sauce. Cover with a lid and cook over low heat for 25 minutes. Enjoy with brown rice pasta, sprinkle with fresh Parmesan and parsley. Enjoy!