Vegie ‘meatballs’ with sweet potato noodles

Author: Jenny de Montalk - BA, GDipJourn, Editor

Author: Jo Bridgford - Chef, Food Stylist

Photographer: Jeremy Simons

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Veg can taste as good as meat on your summer barbecue!

Serves: 4

Time to make: 40 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

300g soft plant-based sausages
400g can no-added-salt tomatoes
1 cup tomato passata
1 teaspoon chilli flakes
1 cup diced red capsicum
2 large sweet potatoes/orange kumarasweet-potatoX, spiralised to make noodles
¾ cup grated reduced-fat cheddar
Handful roughly chopped flat-leaf parsley, to serve

Instructions

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1 Set barbecue on a medium heat with lid down. Line 4 shallow bowls with a double layer of foil (approximately 30cm x 40cm).

2 Break sausages into an even number of bite-sized chunks and shape into balls.

3 In a bowl, combine tomatoes, passata, chilli flakes and capsicum. Divide sweet potato noodles among foil packets and pour over tomato mix. Divide vegie balls among packets, add cheese and crimp to seal.

4 Place onto barbecue and close lid. Cook for 20-25 minutes until sweet potato is tender and meatballs are cooked through. Serve garnished with parsley.

HFG tip

Not barbecue weather? Cook the foil packets in a 200°C oven for 20-25 mins instead.

Nutrition Info (per serve)

Calories 486cal

Kilojoules 2032kJ

Protein 22.2g

Total fat 9.6g

–Saturated fat 6.4g

Carbohydrates 71.7g

–Sugars 30.2g

Dietary fibre 16.1g

Sodium 871mg

Calcium 355mg

Iron 5.2mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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