Giant Meatball Dumplings with Tomato Sauce

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.

Ingredients:

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 

1 leek

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

Serves: 3 

Makes: 3 Giant Meatball Dumplings each or more if you prefer them smaller.

 First of all put your 6oz of quinoa onto boil (double the water to the amount of quinoa), once it is boiling turn it down to simmer and absorb all the moisture.

Then chop, slice and quarter you vegetables.

 Add your leeks and onions to a pan and add a table spoon of pure spread and leave to sweat and soften.

 Once they are soft turn the heat off and add half the mixture to your blender/vitamix.

Pop the Turkey with the leeks, onions and add the cooked quinoa into the blender and blitz using the tamper to squidge everything down.

 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.

 Once you have got your balls all done and dusted its time for the oven.

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.

 Whilst they are cooking take your potato peeler and start slicing you courgette make sure you only slice until you get to the seeds in the center.

 Once you have your center seed stalk from the courgette chop it up and add it to the leeks and onions.

Add the cherry tomatoes and peppers.

Put on a low heat and stir for a couple of minutes to warm it up again.

 Add your 4 Tbls Tomato Puree and 1/2 Tsp grated horseradish and stir until it coats everything.

 Add enough water to double the height of your vegetables and leave to boil.

Once it comes to the boil turn it down to simmer and stir the sauce.

 Your timer should have gone by now so check on your little dumplings.

When they are lovely gorgeous looking golden and smelling amazing take them out of the oven.

Time to add them to the sauce which should be bubbling away nicely.

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.

Leave the pot to thicken and reduce for around 5 minutes if the pot it bubbling ferociously then turn the heat down a bit so that it is gently bubbling.

Once the sauce is thickened serve out the meatball dumplings straight onto the courgettes.

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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