Spicy pork meatballs with roasted pumpkin and cabbage salad
- 700g buttercup pumpkin, deseeded, cut into thin wedges
- 500g lean pork mince
- 2 tablespoons chopped fresh coriandercilantroX
- 1 teaspoon lime zest
- 2 long red chillies, deseeded, finely chopped
- 3 teaspoons gluten-free, reduced-salt tamari
- 2 tablespoons lime juice
- 1 teaspoon castor sugar
- ¼ small red cabbage, shredded
- 1 large courgette, cut into thin noodles
- 200g cherry tomatoes, halved
- ½ cup mint leaves
- sesame seeds, to garnish
1 Preheat oven to 180°C. Line a large baking tray with baking paper. Place pumpkin standing up on prepared tray and lightly spray with oil. Bake pumpkin for 30 minutes, or until golden.
2 Meanwhile, combine mince, coriander, lime zest, half the chilli and 1 teaspoon of the tamari in a large bowl. Using clean hands, mix until well combined and roll into 20 meatballs. Combine lime juice, sugar, remaining chilli and tamari in a small bowl, stirring to dissolve the sugar.
3 Heat a large non-stick frying pan over medium-high heat and lightly spray with oil. Cook the spicy pork meatballs, turning, for 6–8 minutes.
4 Divide the pumpkin wedges, the cabbage, zucchini noodles, tomatoes and half of the mint leaves between four serving bowls. Top salad with the pork meatballs, drizzle with dressing and sprinkle with the remaining mint leaves and sesame seeds.
Nutrition Info (per serve)
Total fat 17.1g
–Saturated fat 5.4g
Dietary fibre 10.7g
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