Oven Pumpkin with Meatballs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 5 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 roll from the day before
- 1 onion (s)
- 600 g minced meat, mixed
- 1 egg (s)
- salt and pepper
- Paprika powder
- 1 tablespoon ajvar
- 1 tablespoon oil for frying
For the vegetables:
- 1 Hokkaido pumpkin (se) (800 g)
- 1 clove garlic
- 0.5 ½ orange (s), juice it
- 1 pinch (s) cinnamon
- Cumin powder
- 2 tablespoon olive oil
- 200 g feta cheese
For the dip:
- 2 avocado (s)
- 1 lime (s), organic, juice and zest it
- Paprika powder
- Cumin powder
- 1 bunch leaf parsley
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Soak the bun and squeeze it out. Peel the onion and dice it very finely.
- Knead the minced meat with the squeezed bun, onion and egg. Season the mixture with salt, pepper, paprika powder and ajvar. Shape the minced meat into about 16 small balls. Fry the balls in the hot oil for 2 - 3 minutes.
- Preheat the oven to 200 ° C (convection 180 ° C).
- For the vegetables, cut the pumpkin in half, remove the seeds, wash and cut into 1 - 2 cm wide wedges. Peel and finely dice the garlic. Mix the cubes with orange juice, salt, pepper, cinnamon, cumin and olive oil and mix with the pumpkin wedges.
- Put the vegetables in a large ovenproof casserole dish and bake in the oven for about 15 minutes. Then add the meatballs. Crumble the sheep`s cheese and sprinkle on top. Bake everything for another 15 minutes.
- For the dip, cut the avocados in half and remove the stones. Remove the pulp, mix with the lime juice and zest, salt, pepper, cumin and paprika powder with a fork and season to taste.
- Wash the parsley, pluck the leaves, sprinkle with the pumpkin and serve with the dip.
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