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Japanese lamb meatballs with miso pumpkin
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Savory lamb meatballs with miso-roasted pumpkin, a delicious Japanese fusion dish.
Ingredients:
  • 21.00 gm salt-reduced soy sauce
  • 40.00 ml rice wine vinegar
  • 48.00 gm white miso paste
  • 16.00 gm brown sugar
  • 36.80 gm vegetable oil
  • 500g Kent pumpkin, cut into wedges
  • 500g lamb mince
  • 4cm piece fresh ginger, grated
  • 6.00 gm sesame seeds, plus extra to serve
  • 2 garlic cloves, crushed
  • 1 egg, lightly beaten
  • 82.50 ml panko breadcrumbs
  • 125.00 ml teriyaki sauce
  • Coles brown rice & quinoa microwave mix
  • Sliced red chilli, to serve
  • Sliced spring onion, to serve
Instructions:
  • Preheat your oven to 200C/180C fan-forced, then line a large baking tray with baking paper.
  • In a jug, mix together soy sauce, vinegar, gochujang paste, sugar, and 1 tablespoon of oil. Brush the soy mixture over the pumpkin and place it on a tray. Bake for 30 minutes, brushing with the remaining soy mixture every 10 minutes until the pumpkin is glazed and tender.
  • In a bowl, mix together ground meat, fresh ginger, sesame seeds, garlic, egg, and breadcrumbs until well combined. Shape the mixture into 3cm balls.
  • In a large frying pan, heat the remaining oil over medium-high heat. Brown the meatballs for 4 minutes, turning occasionally. Pour in teriyaki sauce and 1/4 cup water. Simmer for 4 to 5 minutes until the sauce thickens and meatballs are fully cooked.
  • Top the brown rice mix with the pumpkin and meatballs, then garnish with chili, green onion, and sprinkle with extra sesame seeds.

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