TANGY MEATBALLS WITH NOODLES

 

TANGY MEATBALLS WITH NOODLES

Serves 4

3 Syns for the entire recipe

450g extra lean beef or lamb mince
Grated zest of 1 lemon
5cm piece of fresh root ginger, peeled and grated
2 level tbsp. Patak's mango chutney - 3 Syns
1-2 cloves of garlic, crushed
250g cherry tomatoes, quartered
600g dried egg noodles
100g bag rocket leaves
2 tbsp. freshly chopped flat-leaf parsley, to garnish

Pre-heat the oven to 190C/Gas 5.
Place the mince in a large bowl. Season and add the lemon zest, ginger and chutney.
Using damp hands, shape the mixture into 24 2.5cm balls.
Transfer to a non-stick baking tray and cook for 15 minutes or until the juices run clear. Discard any meat juices.
Spray a large non-stick pan well with Frylight and cook the garlic for 3 minutes with the cherry tomatoes, stirring occasionally.
Add the cooked noodles and heat through for 2 minutes.
Remove the pan from the heat and add the meatballs and rocket leaves. Gently toss to combine.
Garnish with the parsley, if using and serve immediately.