Meatball Dumpling in a vegetable Tomato Sauce with Courgette pasta
Gluten Free, Wheat Free, Rice Free, Refined Sugar Free, Soya Free, Egg Free, Dairy Free, Lactose Free.
Endometriosis Safe, Crohns & Coeliac Safe
This meal is not only filling it is so tasty and loved by all.
500g Diced Turkey per person (or make your life easier and buy minced)
1 Courgette per person for pasta
1 romano red pepper
1 1/2 red onions
11 cherry tomatoes on the vine
6 oz quinoa
4 Tbls Tomato Puree
1/2 Tsp Grated Horseradish
1 Tsp mixed herbs
1 Tsp Season-All
1 Tbls Sorghum Flour
Sorghum Flour For rolling the meatballs in to make them dumplings
Makes: 3 Giant Meatball Dumplings each or more if you prefer them smaller.
Then chop, slice and quarter you vegetables.
Grab a half the size of your palm sized lump of mixture and roll it in your hand.
It looks like a snowball with foot prints in the snow behind it.
Anyway roll the ball lightly dusting it with flour.
Put them on a high shelf in the oven on gas mark 6 for 30 minutes.
Half way through check them and turn them over.
Drizzle the dumplings lightly with sunflower oil do not drench them.
Add the cherry tomatoes and peppers.
Put on a low heat and stir for a couple of minutes to warm it up again.
Once it comes to the boil turn it down to simmer and stir the sauce.
When they are lovely gorgeous looking golden and smelling amazing take them out of the oven.
They are big dumpling meatballs so do not worry if you think they all wont fit under the sauce, just swap and change them and give them a little nudge.
The great thing is they wont go soggy.
Then spoon out the vegetables and pour on the sauce.
Serve and enjoy
Below is the inside mmmm mmm
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