Short-cut Pork Meatballs with Zucchini Pasta

Serves 1

2 Weigh-Less Pork Sausages

100g cooked angel hair pasta

1/2 onion, sliced

A handful cherry tomatoes, halved

200g zucchini noodles – pre-made available from Woolies, but it is super easy to make your own using a spiraliser or simply grating baby marrow/zucchini with a cheese grater

5ml olive oil

2ml Chipotle Spice (Woolies) or you can make your own version with smoked paprika and chillies


Remove pork meat out of sausage casings and form/roll little meatballs.  Oven-bake at 180 for about 1o minutes.


Fry onion in olive oil until soft, add a few drops of water.  Add seasoning.  Stir in cherry tomatoes and cook for a minute or two.   Stir in zucchini noodles and angel hair pasta.  Add some more water if needed.  Stir-fry for a few minutes.  Stir in meatballs and heat through


1 Serve = 1 Prot, 3 Veg (if you count free veg), 2 CC, 1 Fat


Zucchini (Baby Marrow) “Ravioli”

3 – 5 Baby Marrows, sliced into strips using veggie peeler


125g fat free cottage cheese – add garlic salt, parsley, Woolies Chimichurri spice mix (optional)

125g tomato and onion mix (I used my home made marinara sauce – tomatoes, onion, olive oil, Italian herbs, salt, black pepper)


Make ‘ravioli’ by placing 2 baby marrow strips, overlapping like in the photo to form a cross.


Put spoonful of cottage cheese mix in the middle:


And fold close like this, to form little baby marrow ‘parcels’


Pack in ovenproof dish:


And cover with tomato and onion sauce:


Bake in pre-heated oven at 180C for about 30 – 40 minutes.

Serve with a salad and/or garlic bread!