On the weekend we had a lovely lunch on Fort Denison, a small island in Sydney Harbor. It was for Nadine’s 40s birthday. Nadine was originally from Melbourne. She fell in love with Bill, a Sydneysider. She moved to Sydney and settled in his small waterfront cottage by the river. There they are raising 2 gorgeous kids.
Bill has IBS – but not just the ordinary IBS. He is sensitive to most ‘common’ food including coconut milk, soy sauce and packaged meat from the supermarkets. Cooking for Bill is not just a challenge, it is a war against the modern world that many of us accustom to.
Every time I create a FODMAP dish, I think of Bill’s challenges. What are we really feeding ourselves nowadays and what consequence would follow?
Shop bought meat balls is one those food that you rarely know what you get. In this recipe, I used basic ingredients and work on blending the ingredients to achieve the flavors. Hope you will enjoy it.
Recipe is as follows:
- 500g minced lamb
- 240g Jap pumpkin, steamed and mashed
- 100g carrot, grated
- 50g capsicum, finely diced
- 10g green shallot (spring onion, scallion), green top only, finely diced
- 10g coriander, finely diced
- 1 egg, lightly beaten
- 50g (dry) rice vermicelli, boiled/cooked then drained
- 1 tsp cumin powder
- 1 tsp turmeric
- 1 tsp paprika (optional)
- 2 tbs corn flour
- 2 tbs sesame seeds
- 2 tbs sesame oil
- salt to taste
- cooking oil to pan fry the meat balls
- Mix all ingredients (except the cooking oil) until forming a smooth paste (I use a mixer, approximately 3 minutes).
- Roll the paste into balls with the palm of your hands.
- Add some cooking oil to a frying pan, bring to medium heat; pan fry the meat balls until cooked, approximately 10-15 minutes depending on the size of the meat balls.