Spicy pork meatballs with roasted pumpkin and cabbage salad

This low-calorie pork meatball recipe is packed with vegetables. Get your five a day in one meal!

Serves: 4

Time to make: 45 mins

Ingredients

More weights & measures

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 courgettezucchiniX, cut into thin noodles
200g cherry tomatoes, halved
½ cup mint leaves
sesame seeds, to garnish

Instructions

Stay Awake

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)

Calories 387 cal

Kilojoules 1619 kJ

Protein 31.1 g

Total fat 17.1 g

Saturated fat 5.4 g

Carbohydrates 21.6 g

Sugar 14.9 g

Dietary fibre 10.7 g

Sodium 247 mg

Calcium 165 mg

Iron 4.9 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.