Cream pumpkin with meatballs

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the pumpkin, rub dry, clean, quarter and remove the seeds. Cut the pumpkin into thin slices. Leek clean, wash, drain and cut into rings. Peel and wash the potatoes and cut them in half lengthwise.

2. 2

   Put the pumpkin, leek and potatoes in a large bowl.

3. 3

   Wash the thyme and rosemary and shake dry. Pluck leaves and needles from stalks and chop roughly. Mix 2-3 tablespoons of oil, herbs, salt, pepper and paprika and mix with the vegetables. Pour into a large, ovenproof, wide dish.

4. 4

   Peel and finely chop the onion. Knead the minced meat and onion and form about 20 small balls with moistened hands. Heat 2 tablespoons of oil in a pan and fry the meatballs for 4-5 minutes, turning them over.

5. 5

   Spread the meatballs over the vegetables. Deglaze the gravy with cream, bring to the boil briefly and pour over the vegetables. Braise in the preheated oven on the lower shelf (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 45 minutes.

6. 6

   Wash parsley, shake dry and chop coarsely. Take the vegetables out of the oven, arrange them on a plate and sprinkle with parsley.

Nutrition Facts

KCAL
580 kcal

CARBS
36 g

FATS
37 g

PROTEINS
25 g