It’s the weekend!! 🙂 And it also looks like one of the last warm weekends we will have for this summer. I went to the Asian grocer in the Adelaide Central Markets during my lunch break on Friday and stocked up on a few essentials. Initially the plan was to make Thai Basil noodles, however I accidently overcooked the pumpkin, and as I was feeling a bit creative had an idea – perfect light lunch for a hot day.
We will definitely be making these meatballs again. I had hoped that there would be some left for school and work lunches next week, however after just one day….
SPICED MEATBALLS WITH PUMPKIN, CARROT & VERMICELLI
Servings 8 | Prep Time 20 mins | Total Time 30 mins
Ingredients
- 500g turkey mince*
- 240g Jap pumpkin**
- 100g carrot**
- 50g capsicum**
- 10g green spring onion (green top only)
- 10g fresh coriander or 1 teaspoon dried coriander***
- 1 egg, lightly beaten
- 50g (dry) rice vermicelli
- 1 tablespoon curry powder (make sure it is FODMAP friendly)
- 2 tablespoons Cornflour
- 2 tablespoons sesame seeds
- 2 tablespoons Olive Oil
- Oil to pan fry the meatballs
Method
- Steam the pumpkin, then mash it once soft and cooked through.
- Grate the carrot, and finely dice the capsicum, spring onion, and (if using fresh) coriander.
- Cook the vermicelli according to the packet instructions, drain and set aside.
- Add all the ingredients to a bowl (except the oil to fry the meatballs) and mix together.
- Roll the mixture into tablespoon sized balls with your hands.
- Add some oil to a frying pan, and bring to medium heat. Pan fry the meatballs for approximately 10-15 minutes, or until cooked making sure to rotate/turn them during this time.
- Serve with homemade spiced chutney or your favourite sauce.
Tips
*You could swap the turkey for chicken, pork, beef or lamb mince.
**You could use other Vegetables such as grated zucchini, grated parsnip, finely diced mushroom or swap the pumpkin for sweet potato!
Note: A low FODMAP serve of Sweet Potato is ½ cup which is about 100g, and low FODMAP serve of Button Mushrooms is ½ tablespoon so for 8 people this would mean to add a maximum of 4 tablespoons of mushrooms in the recipe)
*** If you do not like coriander, use fresh or dried parsley instead.
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