Pork and Pumpkin Meatballs

I make meatballs all the time. When I cook, I batch cook so I have lunches or snacks on hand. Over time I have found including protein at all my meals is importing for keeping body and my mind functioning and feeling optimal. Protein is a tough one to “grab” if you are unorganised so I make sure when I am making dinner that I have options available for the next day and if not I make some options.

The versatility of these meatballs and the flavour combinations make them never boring plus they are quick and tasty.

Once I choose the meat I am going to use, I then decide what “flavour” I am going for then I choose a couple of veggies to compliment this. Dont forget food should be fun so add some “fun” to them. I add chutney’s or chilli jam but if I could eat dairy I would be adding feta or Parmesan cheese!!

PORK AND PUMPKIN MEATBALLS

INGREDIENTS
500g Free Range Pork Mince (I use Lillydale), you can use Turkey Mince
1 packed cup of pumpkin
1 packed cup of zucchini
1/2 purple onion
big handful of basil
1 heaped teaspoon of chilli jam
1/2 teaspoon paprika

METHOD
Process the onion until diced then fry off in a pan until softened.
Process the zucchini and pumpkin and basil in thermo or food processor. Add the onion, pork, chilli jam and paprika and put thermo on reverse on level 4 until all combined. If doing by hand just put in a mixing bowl and combine with wooden spoon or by hand. Roll into small balls and place on a baking tray on baking paper and bake in oven on 180 degrees until just browning on top.

Serve in a salad, in a wrap, along side mash and steamed veg, over zucchini noodles or pasta with a tomato sauce or my favourite on a platter with veggie sticks, dips and all the yummy antipasto stuff!

VARIATIONS
Lamb, feta and mint
Chicken, coriander, chilli and lime
Let your imagination run wild!!