This clever makeover of spaghetti and meatballs has been created by accredited Nutritionist Faye James, author of The Long Life Plans. It's gluten free and vegetarian, serves four and has only 336 calories per serve. 

Chickpea meatballs with zoodles

3 tablespoons gluten-free breadcrumbs

1⁄3 cup Parmesan, grated

1⁄2 cup goat’s feta

1 zucchini, grated

1 carrot, grated

400g chickpeas, cooked

1 large egg

1 teaspoon Italian herbs

Salt and pepper

For the sauce

1 onion

2 garlic cloves

2 red capsicum, roasted and sliced

1 tablespoon olive oil

300g passata

METHOD: Place breadcrumbs, cheeses, zucchini, carrot, chickpeas, egg, herbs and seasoning into food processor. Pulse until well blended.

Roll mixture into meatballs and shallow fry until golden.

Remove from pan and set aside.

In a separate pan, fry the onion and garlic until softened.Add the roasted capsicum and passata and simmer for about five minutes. Add meatballs to sauce and cook for a further five minutes.

Serve with zoodles and leafy greens on the side.

Follow Faye on Instagram & Facebook at @fayecelinejames. Click here to visit her website

© Prevention Australia