Spiced Meatballs with Pumpkin, Carrot, & Vermicelli

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….

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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

  1. Steam the pumpkin, then mash it once soft and cooked through.
  2. Grate the carrot, and finely dice the capsicum, spring onion, and (if using fresh) coriander.
  3. Cook the vermicelli according to the packet instructions, drain and set aside.
  4. Add all the ingredients to a bowl (except the oil to fry the meatballs) and mix together.
  5. Roll the mixture into tablespoon sized balls with your hands.
  6. 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.
  7. 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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