| Prep Time | 15 |
| Cook Time | 45 |
| Servings |
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Ingredients
- 1 packet Konjac noodles 390 grams
- 400 grams lean pork mince
- 1 tbsp dried Italian herbs
- 1/2 cup quinoa flakes
- 2 cups tomato passata
- 1/2 cup reduced-fat mozzarella cheese
Ingredients
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Instructions
- Preheat oven to 200c.
- Rinse and drain the konjac noodles then place at the bottom of a large baking dish.
- Combine mince with mixed herbs and quinoa flakes.
- Roll tablespoons of the mince mixture into balls and lay them out on top of the konjac noodles.
- Pour the passata over the top, cover with foil and bake in the oven for 30 minutes.
- Remove the foil, top with cheese and bake another 10-15 minutes until cheese is melted and golden.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Recipe Notes
The recipe is 364 calories per serve.