Spiced lamb meat balls with pumpkin, carrot and rice vermicelli (low FODMAP, gluten free)

Spiced lamb meat balls with pumpkin, carrot and rice vermicelli (FODMAP Friendly)

Homemade lamb meat balls with capsicum, carrot, green shallot, coriander, rice vermicelli, cumin, turmeric and paprika.

Ingredients

  • 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
Lamb mince paste with pumpkin, rice vermicelli, carrot, capsicum #lowfodmap #glutenfree
Lamb mince paste

Method

  • 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.
Spiced lamb meat balls with pumpkin, carrot and rice vermicelli (low FODMAP, gluten free)

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