For the Pasta:

For the Meatballs:

For the Sauce:


  1. 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.
  2. Roll mixture into 10 cent piece sized balls, place on to a tray and set aside in fridge.
  3. 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.
  4. 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.
  5. 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.
  6. Into a pot of boiling salted water, add the pasta and cook as per packet directions.
  7. Spiralise the zucchini to make into noodles and repeat same process with the carrots.
  8. 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.
  9. Distribute pasta and meatballs evenly over 4 air tight containers.
    TIP: one bowl will feed two children or one teenager.