Turkey and meatballs with roasted pumpkin, salted silverbeet & tahini

TURKEY MEATBALLS WITH ROASTED PUMPKIN, SAUTEED SILVERBEET & TAHINI

Turkey meatballs with roasted pumpkin, sauteed silverbeet & tahini.jpg

Serves 4

500g turkey mince

130g or 2 eggs

40g or 2 tablespoons chia seeds

40g or 2 tablespoons nutritional yeast

5g or 1 bunch fresh parsley

10g or 1 small bunch fresh chives

14g or 1 long red chili

40g or 2 tablespoons smoked paprika spice

220g crushed tomatoes

 

1.     Pre heat oven to 180 degrees.

2.     Place all ingredients in a bowl and mix together, roll small 40g balls and place in a tray, cover with crushed tomatoes and bake for 45 minutes, remove and cool.

 

FOR THE SIDES

800g or 1 butternut pumpkin

700g or 1 bunch silverbeet

80ml or 4 tablespoons lemon juice

125g tahini paste

20g or 1 tablespoon sesame seeds

¼ bunch fresh coriander

2.5g or ½ teaspoon sea salt

 

1.  Pre heat oven to 180 degrees.

2.  Remove the inside of the pumpkin and cut into strips, place on baking tray and roast for 20 minutes, remove and place aside.

3.  Heat a skillet and place silverbeet into it, add lemon juice and tahini, then season with celery salt.

4.  Serve your turkey meatballs on a suitable serving plate, and place the pumpkin and sautéed silverbeet alongside the meatballs.