Parsnip noodles with spicy lamb meatball ragu

The tender spiralled parsnip noodles replace traditional spaghetti, helping you get some more vegies into your diet.

  • 35 mins cooking
  • Serves 4
  • Print


  • 1/4 cup (60ml) extra virgin olive oil
  • 600 grams lamb sausages
  • 400 grams shallots (French shallots), chopped finely
  • 2 cloves garlic, chopped finely
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoom ground coriander
  • 1 teaspoon fennel seeds
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons tomato paste
  • 1 tablespoon harissa paste
  • 2 cups (500ml) chicken stock
  • 400 grams can diced tomatoes
  • 6 large (2kg) parsnips, trimmed
  • 25 grams butter
  • 1/4 cup (20g) finely grated pecorino cheese
  • 1/4 cup loosely packed fresh oregano


  • 1
    Heat 1 tablespoon of the oil in a large deep frying pan over medium heat. Squeeze sausage meat from casings, separating into small meatballs; cook meatballs, shaking pan occasionally, for 4 minutes or until browned all over. Remove from pan.
  • 2
    Heat another 1 tablespoon of the oil in same pan over medium heat. Cook shallots and garlic, stirring occasionally, for 5 minutes or until softened.
  • 3
    Add spices and fennel seeds; cook, stirring, for 1 minute. Add thyme and pastes; cook, stirring, for a further 2 minutes or until fragrant. Stir in stock and tomatoes; bring to the boil. Reduce heat to low; simmer for 10 minutes or until reduced by half. Stir meatballs into sauce. Season to taste. Keep sauce over low heat.
  • 4
    Using a spiraliser (see tips), cut parsnips into thick noodles. Heat butter and remaining oil in a separate large deep frying pan with a lid, over medium heat. Add parsnip; cook, covered, for 5 minutes or until just tender. Season to taste.
  • 5
    Serve parsnip with meatballs and sauce, topped with cheese and oregano.


Sauce suitable to freeze. Parsnip suitable to microwave.

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