Meatballs With Pumpkin, Potatoes and Leeks Baked in Cream

by Editorial Staff

Juicy meatballs with pumpkin, potatoes and leeks baked in cream – a colorful autumn dish with a bright taste.

Ingredients

  • Pork – 500 g
  • Pumpkin – 500 g
  • Potatoes – 350 g
  • Leeks – 1 pc.
  • Bulb onions – 1 pc.
  • Garlic – 1 clove
  • Cream 20% – 180 ml
  • Sweet paprika – 0.5 teaspoon
  • Fresh rosemary – 1 sprig
  • Fresh thyme – 3-4 branches
  • Fresh parsley – 3 sprigs
  • Salt to taste
  • Ground black pepper – to taste
  • Vegetable oil – 3 tbsp + for frying

Directions

  1. Before preparing the pumpkin meatballs in a creamy sauce, prepare the food.
  2. Wash pork, remove excess fat. The meatball meat should not be lean, but also not too fatty. I used a pork shoulder for the mince.
    Peel the onion and garlic, cut into quarters.
  3. Pass the meat with onions and garlic through a meat grinder, season with salt and pepper.
  4. Mix the minced meat thoroughly with your hands and beat in a bowl. Leave on for 20 minutes.
  5. Roll small meatballs out of minced meat and fry them in a pan in vegetable oil until golden brown.
  6. Prepare vegetables for baking. Peel the pumpkin and cut into large pieces.
  7. Cut the leeks (use only the white part) into slices.
  8. Peel the potatoes and cut into large wedges.
  9. Place vegetables in a baking dish. Drizzle with three tablespoons of vegetable oil (olive oil is preferable), salt and pepper. Add paprika, thyme and rosemary leaves. Mix.
  10. Put the fried meatballs in a dish with vegetables.
  11. Pour in the cream. Cover the dish with foil and put the meatballs with pumpkin in an oven heated to 200 degrees for 30 minutes. Then remove the foil and bake the dish until tender, another 10-15 minutes. Focus on the readiness of the potatoes, since everything else is cooked faster. As soon as the potatoes are tender, the dish is ready.
  12. Sprinkle the prepared meatballs with pumpkin and potatoes with chopped parsley and serve.

Enjoy your meal!

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