Meatballs & Veggie Noodles

9 Ingredients

Number of servings

2

250grams carrot & zucchini spaghetti
1 cup cooked vermicelli noodles
1/2 cup zucchini, grated zucchini
1 1/2teaspoons dried Italian herb mix
1 slice wholemeal bread, roughly torn
1/2 lean beef mince
5milliliter olive oil
1 garlic clove, minced
400grams no added salt diced Italian tomatoes

Method

Step 1 of 6

Preheat oven to 200°C/180°C fan-forced. Lightly spray a small baking dish with oil.

Step 2 of 6

Place mince, zucchini, garlic and bread in a large bowl. Season with pepper and mix well to combine. Using clean hands, divide and shape mixture into 10 balls. Place balls in dish and bake for 20 minutes or until well browned.

Step 3 of 6

Meanwhile, fill food flasks with boiling water and set aside.

Step 4 of 6

Add tomatoes to dish, sprinkle over herb mix, then bake for a further 10 minutes or until mixture has reduced.

Step 5 of 6

Meanwhile, microwave carrot and zucchini spaghetti for 11/2 minutes on high. Transfer to a bowl, set aside to cool slightly, then add vermicelli noodles, tossing well to combine.

Step 6 of 6

Drain water from flasks and dry well. Add noodle mixture to flasks, spoon in meatballs, then serve.