Meatballs with kumara ‘spaghetti’

Instructions

1 Preheat oven to 200ºC or set barbecue on a medium heat with lid down. Line 4 shallow bowls with a double layer of tin foil (approximately 30cm x 40cm).

2 In a large bowl, place mince, breadcrumbs, onion, parsley, carrot, soy sauce, garlic, mustard, Worcestershire sauce and spices and mix well. Using your hands, roll spoonfuls of mixture into balls.

3 In a bowl, add tomatoes, passata, chilli flakes and capsicum and combine. Divide kumara noodles among foil packets and pour over tomato mix. Divide meatballs among packets, sprinkle over cheese and crimp to seal.

4 Place into oven or barbecue and close lid and cook for 20-25 minutes until kumara is tender and meatballs are cooked through. Serve garnished with parsley leaves.