Meatballs & Zoodles

20 minutes preparation time, 2 hours cooking time

Ingredients

  • 500g lean beef mince
  • 2 carrots, grated
  • 3 spring onions, green part only, finely chopped
  • 2 tsp dried mixed herbs
  • 1 egg
  • 2 Tbsp plain gluten free flour
  • Garlic infused extra virgin olive oil to grease pan
  • 700g Passata
  • 400g can diced tomatoes
  • 250g packet zoodles (or 250g zuchinni to spiralise your own)
  • 250g packet sweet potato spaghetti (or 250g sweet potato or carrot to spiralise your own)
  • Fresh herbs for sprinkling

Method

  1. Pre heat oven to 180o
  2. In a large bowl combine mince, carrot, green parts of spring onions, mixed herbs, egg and flour.
  3. Divide mixture into heaped tablespoon size portions and set aside.
  4. Heat a large frying pan and drizzle with extra virgin olive oil, or turn your slow cooker to a sear setting. Add meatballs and cook for 2-4 minutes, constantly rotating to evenly sear the surface of each meatball.
  5. If using a frying pan, now transfer the meatballs to a slowcooker. Cover with passata and a can of diced tomatoes. Cook on high for 1.5-2hrs or until cooked through.
  6. Once meatballs have cooked, bring a saucepan of water to boil.
  7. Chop the ends off  zucchini and place in spiralizer if making your own zoodles, repeat for sweet potato or carrot. If you don’t have a spiraliser, peel long strips using a vegetable peeler.
  8. Add zoodles and sweet potato/carrot spaghetti to a steamer and place in saucepan on top of boiling water (or microwave as per packet instructions, if bought).
  9. Serve meatballs over combined zoodles and sweet potato or carrot spaghetti, and sprinkle with fresh herbs.
Chloe McLeod Headshot (1)

Chloe McLeod

Chloe McLeod is an Accredited Practising Dietitian who is passionate about motivating and helping others to live the best lives they can. 

She was inspired to create The FODMAP Challenge to help individuals determine the triggers of their Irritable Bowel Syndrome (IBS) after recognising just how many people needed better support through this process. 

With a Bachelor of Nutrition and Dietetics at Flinders University and a Masters of Public Health at the University of Sydney, Chloe loves seeing the improvement in each individual’s quality of life once they are able to make better decisions about their food choices. 

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