Meatballs on Pumpkin Sauce, with Zucchini Balls
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g minced meat, mixed
- 2 piece (s) rusks, finely ground
- 1 shallot (s), finely diced
- 1 egg (s)
- 400 g pumpkin meat, diced
- 10 g iner, finely diced
- 100 ml chicken broth
- 150 g zucchini, cut into balls or cubes
- 1 tablespoon butter
- 2 tablespoon oil, (rape seed oil with butter flavor)
- Cayenne pepper
- salt and pepper
- Nutmeg, freshly grated
Print Recipe
Pin Recipe Instructions
- Knead the minced meat well with the ground rusks, egg and shallot. Season with pepper and salt, shape into meatballs and leave to rest.
- Simmer the pumpkin and ginger in the broth for 10 minutes. Puree both finely, stir in 1 tablespoon butter and allow to melt. Season to taste with cayenne, salt and nutmeg.
- Fry the zucchini balls in a little rapeseed oil over low heat for about 15 minutes and season with salt and pepper. The zucchini shouldn`t be too soft, but should still have “bite”. Season with pepper, salt and nutmeg.
- Heat 2 tablespoons of rapeseed oil in a pan and fry the meatballs for approx. 8 minutes on each side over medium heat, then leave to rest for approx. 5 minutes with the plate open.
- Put the pumpkin puree on the plates and serve with the meatballs and zucchini balls.
- As a further side dish, spaetzle go very well with it.
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