Potato-pumpkin-pot with meatballs

Name: Potato-pumpkin-pot with meatballs
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g Potatoes; 3/4 l Vegetable broth (instant); 1 glass (360 ml) Pumpkin; 1 can(s) (425 ml) Vegetable corn; 3 Stem(s) Dill; 300 g mixed minced meat; 1 Egg Yolk; 1 TABLESPOON Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 50 g Whipped cream; 7-10 Tbsp Parsley

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g Potatoes
3/4 l Vegetable broth (instant)
1 glass (360 ml) Pumpkin
1 can(s) (425 ml) Vegetable corn
3 Stem(s) Dill
300 g mixed minced meat
1 Egg Yolk
1 TABLESPOON Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
50 g Whipped cream
7-10 Tbsp Parsley

Directions

1
Peel and wash the potatoes and cut into large cubes. Bring the stock to the boil and cook the potatoes for about 15 minutes. In the meantime drain pumpkin and corn. Wash the dill and chop roughly. Add everything to the potatoes and cook for another 5 minutes. Knead minced meat, egg yolk and breadcrumbs.
2
Season with salt and pepper. Form into small dumplings. Fry in hot oil while turning for about 5 minutes. Refine vegetable pot with cream, season with salt and pepper. Add dumplings and serve garnished with parsley