Summary

Ingredients

• 1 ½ kg pumpkin (se)
• 3 onion (s)
• 1 bunch parsley, finely chopped
• 2 slices toast, roughly diced
• 4 tablespoons milk
• 600 g minced meat, mixed
• 1 egg (s)
• 5 tablespoon olive oil
• 5 tablespoon balsamic vinegar
• 1 tablespoon sugar
• 1 box cress
• 250 g low-fat quark
• 150 g yourt
• some lemon juice
• salt and pepper

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Instructions

1. Core, peel and cut the pumpkin into wedges. Peel the onions. Cut 2 into wedges, dice 1 finely.
2. Mix the toast with the milk. Knead the mince with the chopped onions, egg, half of the parsley and the toast, season with salt and pepper, shape into small balls (12 pieces) and brush with a little olive oil.
3. Preheat the oven (200 ° C).
4. Mix the remaining parsley with the onion wedges, balsamic vinegar, sugar, 1/2 teaspoon salt and the remaining olive oil and brush the pumpkin wedges with it.
5. Now distribute everything on a baking sheet and bake for 30-40 minutes.
6. Mix the quark with yoghurt and cress, season with lemon juice, salt and pepper. Serve the dip with the pumpkin and meatballs.