Kids Meatballs with Rainbow Spaghetti
SERVES
4
PREP TIME
10 mins
COOK TIME
45 mins
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
Calories
450
Carbs
40g
Sugar
10g
Protein
30g
Fat
25g
*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.
