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 486 cal

Kilojoules 2032 kJ

Protein 22.2 g

Total fat 9.6 g

Saturated fat 6.4 g

Carbohydrates 71.7 g

Sugar 30.2 g

Dietary fibre 16.1 g

Sodium 871 mg

Calcium 355 mg

Iron 5.2 mg

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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