Delicious meatballs and salad for lunch or dinner. You can substitute the pork for beef, chicken, or even plant-based mince. This recipe is diabetes-friendly, gluten-free, high protein and high in iron.
- 350g Jap pumpkin, deseeded, cut into thin wedges
- 250g lean pork mince
- 1 tablespoon chopped fresh coriander
- 1/2 teaspoon lime zest
- 1 long red chillies, deseeded, finely chopped
- 1 1/2 teaspoons gluten-free, reduced-salt tamari
- 1 tablespoon lime juice
- 1/2 teaspoon caster sugar
- 1/4 small red cabbage, shredded
- 1 large zucchini, cut into thin noodles
- 200g grape tomatoes halved
- ½ cup mint leaves
- Sesame seeds, to garnish
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.
Meanwhile, combine mince, coriander, lime zest, half the chili and half of the tamari in a large bowl. Using clean hands, mix until well combined and roll into 10 meatballs. Combine lime juice, sugar, remaining chili and tamari in a small bowl, stirring to dissolve the sugar.
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.
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.