Pumpkin, Bacon & Cheese Quinoa Balls

Updated: May 15, 2019


There is something magical about the tastes from the Middle East, and these Quinoa Balls capture these subtle flavours. The subtle hint of the herbs along with the goodness contained in the meatballs makes it the perfect school box lunch for kids.


Prep 20 min // Cook 30 min


INGREDIENTS

1/2 butternut pumpkin cut into wedges

1 tbs olive oil

2 spring onions

4 rashes bacon

50g Parmesan cheese

1/2 tsp ground cumin

1/2 tsp garlic powder

1/2 tsp ground coriander

1/2 tsp ground nutmeg

1/2 cup quinoa

Salt and pepper to season


THERMOMIX METHOD

  1. Preheat the oven to 180 degrees and line a tray with baking paper.

  2. Cook quinoa as per packet instructions and leave to cool.

  3. Place Parmesan cheese in the bowl and grate 7sec/sp8 then set aside.

  4. Place spring onion and bacon in bowl and dice 4sec/sp 4.

  5. Add 1 tbs oil and cook 3 min / 100 deg / sp1 and then set aside.

  6. Place 500g of water in a bowl, insert steaming basket with pumpkin in it and steam for 15 min/ varoma/ sp3.

  7. Remove water from the bowl and add cooked pumpkin and mash 5sec / sp6.

  8. Add all remaining ingredients, season with salt and pepper and mix 4sec/sp3.

  9. Place a heaped teaspoon size of mixture onto the grease proof paper, then gently form into balls with your fingers until all mixture has been used.

  10. Cook in the oven turning every 10 minutes and remove when golden.

Non-THERMOMIX METHOD

  1. Preheat the oven to 180 degrees and line a tray with baking paper.

  2. Cook quinoa as per packet instructions and leave to cool.

  3. Place pumpkin in a saucepan and cook until soft and mash.

  4. While pumpkin is cooking, use 1tbs oil in a pan and fry the spring onion and bacon until cooked and set aside.

  5. Finely grate Parmesan cheese and then place all the ingredients into a bowl and mix well to combine. Season with salt and pepper.

  6. Place a heaped teaspoon size of mixture onto the grease proof paper, then gently form into balls with your fingers until all mixture has been used.

  7. Cook in the oven turning every 10 minutes and remove and when golden.

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