Asian Pork Meatballs with Pumpkin Wedges

Asian Pork Meatballs with Pumpkin Wedges

Ready in 45 minutes Serves 4
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, December 9, 2018.




  • 1 pack pumpkin wedges
  • 1 tsp pork meatball spice
  • 1 courgette
  • 1 capsicum
  • ½ pack baby spinach


  • 1 pack pork mince
  • Remaining pork meatball spice

1 egg

  • 1 pack panko breadcrumbs
  • 1 pack hoisin sauce

To Serve

  • 1 pack chopped peanuts
  • ½ bunch coriander, chopped


  1. Cook pumpkin Preheat oven to 230oC. Cut pumpkin wedges in half. Toss on a lined oven tray with first measure of pork meatball spice and a drizzle of oil. Season and bake for 15 minutes to start with.
  2. Prep veggies Cut courgette in half lengthways, then slice 1cm. Dice capsicum 2cm.
  3. Make meatballs In a medium bowl, combine pork mince, remaining pork meatball spice, egg and breadcrumbs. Using damp hands and a heaped tablespoon measure, roll into golf ball-sized balls. Place on a lined oven tray (with a lip) and pour over hoisin sauce.
  4. Cook veggies and meatballs When pumpkin has cooked for 15 minutes, add courgette and capsicum to the oven tray, then toss with pumpkin. Return to oven to cook for about 15 minutes further, until pumpkin is tender. Cook meatballs on rack below pumpkin, for 12-15 minutes, until cooked through.
  5. Finish veggies Toss spinach and a drizzle of olive oil through veggies on tray.
  6. Serve veggies topped with meatballs, hoisin sauce from tray, peanuts and coriander.

Nutritional Information

Energy 1785 kj
427 kcal
Protein 31.8g
Carbohydrate 25.2g
Fat 23.2g