Serves: 10 (40 meatballs)
Outside the Metabolic Window
1kg lean turkey mince
½ cup dried cranberries
½ tsp ground cumin
½ cup fresh parsley, chopped
1 tbls sesame seeds
1 garlic clove, crushed
1 tbls fresh dill, chopped
1½ tbls gluten free / corn flour
6-7 large carrots, grated
6-7 large zucchinis, grated
500g steamed butternut pumpkin, diced (pre-cooked)
1 tsp dried mixed herbs
freshly cracked black pepper, to season
450mls tomato passata cooking sauce
¼ cup light / low-fat grated cheese
canola oil cooking spray
3 spring onions, finely sliced to garnish
fresh parsley leaves, to garnishDirections:
1. Preheat grill on high setting. Using a food processor or a grater, grate carrots and zuchhinis. Set aside.
2.. In a large mixing bowl, add turkey mince, cranberries, cumin, parsley & dill leaves, sesame seeds, minced garlic and 1 egg to bind. Season with pepper and mix together well. Stir in flour to soak up excess liquid.
3. Next, line a baking tray with a sheet of baking paper and spray lightly with oil. Place cooked pumpkin onto tray, sprinkle mixed herbs over the top and lightly spray with oil. Place under grill and cook for 6-8 minutes until crisp and browned. When done transfer to a bowl to cool.
4. Turkey Meatballs - Spray with oil and heat a large electric frying pan on high setting. Shape turkey mixture into 40 small meatballs. Cook meatballs in 2 batches – around 20 per batch. Cook for 6+ minutes turning once, until brown and cooked through. When done, transfer meatballs to a cake rack to cool. Repeat with second batch.
5. Veghetti Bolognese - Heat a large non-stick frying pan on medium and lightly spray with oil. Place half of the grated veghetti mix into the pan, stir in 200mls of the passata and top with a little cheese. Warm through to soften and melt cheese, around 2-3 minutes. Transfer to a large bowl and repeat with remaining ingredients. Serve Veghetti Bolognese and turkey meatballs as a family dish on a large platter or divide into small bowls. Top with pumpkin croutons and garnish with spring onions & parsley.
Nutritional Information: 895.4 kJ (4 meatballs + 1¼ cups of veghetti bolognese per serve)
Calories 213.2 Protein: 29.6g Carbs: 13.8g Fat: 4.4g