Kids Meatballs with Rainbow Spaghetti
Kids meals don’t always have to be brown, salty and come with a side of red goop. Keep it simple, healthy and fresh with this tasty Meatballs and Rainbow Spaghetti recipe and you'll be sure to make everyone at the table smile. Ensure to prominently feature on your menu that this dish includes four servings of vegetables, adding an extra feel-good factor for parents catering to their little ones' nutritional needs.
INGREDIENTS
- 500g crushed tomatoes
- 100g carrot shredded
- 100g onion shredded
- 100g celery shredded
- 2 garlic cloves crushed
- 250g vegetable stock
- 200g zucchini spiralled
- 200g carrot spiralled
- Cheddar cheese, finely grated
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- Prepare the tomato sauce by lightly sautéing shredded onion, carrot, celery, and garlic.
- Add stock and crushed tomatoes, bring to a simmer for 10 minutes.
- Add Angel Bay Gourmet Meatballs and continue a very slow simmer for 45 minutes, making sure the sauce doesn’t catch (alternatively place the meatballs and sauce in the oven on 170°C for an hour).
- Freshly prepare the carrot and zucchini noodles on a spiralizer or mandolin.
- Salt and toss the noodles, let sit for 10 minutes. Before using give them a light rinse and pat dry.
- Quickly heat the veggie noodles in a fry pan (don’t overcook them), top with the meatballs and garnish with cheddar cheese.
