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To make the meatballs, in a large mixing bowl, combine chicken and pork mince, breadcrumbs, eggs, olive oil, parsley, Parmesan and season with salt and white pepper. Mix well to combine.
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Roll mixture into 10 cent piece sized balls, place on to a tray and set aside in fridge.
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To make the sauce. heat olive oil on a pan on low to medium heat. Add the garlic and allow it to slowly infuse the oil for 5 mins.
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Add the tinned tomatoes, stir and bring to the boil then reduce heat to a simmer. Cook for 10 minutes and season with salt and pepper.
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Place meatballs one by one into the simmering sauce. Cook meatballs for 20 mins or until cooked. Check sauce for seasoning and if needed, adjust with salt and pepper.
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Into a pot of boiling salted water, add the pasta and cook as per packet directions.
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Spiralise the zucchini to make into noodles and repeat same process with the carrots.
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Once pasta is cooked, strain off excess water and add into a bowl, add the pasta, zucchini and carrot noodles. Softly mix together with the olive oil.
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Distribute pasta and meatballs evenly over 4 air tight containers.
TIP: one bowl will feed two children or one teenager.