YAM MEATBALLS WITH GOCHUJANG PUMPKIN PUREE

YAM MEATBALLS WITH GOCHUJANG PUMPKIN PUREE

LOW CARB|GLUTEN-FREE|legumes

YIELD: 4 servings

PREP TIME: 20 mins
COOK TIME: 30 mins

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INGREDIENTS

• 1 medium onion, diced

• 3 tsp avocado oil / organic canola oil

• 450g free-range, no added hormone or antibiotic pork mince

• 50g Chinese yam (;ftl±|), peeled using gloves

• 1/2 cup cooked Spicy umami black beans (link)

• 2 Tbsp flax seeds, ground

• 3 springs (15g) cilantro leaves and stem, rough chopped (can substitute parsley)

• 1 Tbsp tamari (or organic soy sauce)

• 1 tsp arrowroot starch

• 1/4 tsp white pepper

• 1/4 tsp Himalayan pink salt

Gochujang pumpkin puree

• 1 tsp avocado oil / organic canola oil

• 1/2 medium onion, diced

• 1/4 tsp dried thyme

• 650g pumpkin, peeled and rough chopped

• 30ml bone broth / homemade chicken or veg stock

• 1/2 Tbsp gochujang

• 1/4 tsp Himalayan pink salt

• 1 tsp raw apple cider vinegar with 'Mother'

GARNISH

• handful of cilantro, rough chopped

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DIRECTIONS

1. Heat 1 tsp of oil in a pan at medium heat, saute onions with a dash of salt until golden brown. Set aside.

2. Wear gloves to handle yam to prevent itchy skin, blend in a mini¬ food processor until it becomes a paste. Set aside.

3. Pulse black beans in the mini food processor until it resembles the size of 'rice'. Set aside.

4. ln a large mixing bowl, combine pork mince, yam paste, pulsed beans, and the rest of the ingredients. Use gloves again and mix well.

5. Line a tray with unbleached parchment paper for meatballs. Put on gloves again, use a 1 Tbsp measuring spoon to portion each meatball and roll them out.

6. Heat oil in heavy saucepan on medium-high heat and sweat onions with a dash of salt and thyme, around 5 minutes to let flavours release.

7. Add pumpkin and bone broth, allow mixture to boil and then turn down to a simmering heat until pumpkins are cooked through.

8. Heat a heavy skillet with 2 tsp of oil, gently place each meatball in the hot oil and sear until all sides are golden brown. Be patient and only turn after a side has been browned. Set aside.

9. When the pumpkin is cooked through, turn off heat and finish puree by folding in the rest of the ingredients.

10. Spoon spicy pumpkin puree on a plate and top with meatball. Garnish with cilantro.

11. Enjoy!