Expert advice & dietitian-approved recipes

e.g. gluten-free low cholesterol recipes

Expert advice & dietitian-approved recipes

e.g. gluten-free low cholesterol recipes

Vegie ‘meatballs’ with sweet potato noodles

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

Hands-on time: 15 mins
Time to make: 40 mins
Serving: 4 people

Ratings: 5.0

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Ingredients

Measurements explained

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

Always check food labels for allergens or trace warnings before buying your ingredients.

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

Total fat 9.6 g

Saturated fat 6.4 g

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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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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.