Pumpkin and mashed potatoes with tartar meatballs

Name: Pumpkin and mashed potatoes with tartar meatballs
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g Potatoes; 7-10 Tbsp Salt; 400 g Pumpkin (Butternut pumpkin); 1 Onion; 600 g Beefsteak minced meat; 1-2 TEASPOONS Mustard; 1-2 TABLESPOONS Tomato paste; 250 g low-fat yoghurt; 4 TABLESPOONS Breadcrumbs; 7-10 Tbsp Pepper; 7-10 Tbsp Cayenne pepper; 2 TABLESPOONS Rapeseed oil; 150 ml low-fat milk; 7-10 Tbsp freshly grated nutmeg; 1/2 bunch Chives and parsley

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g Potatoes
7-10 Tbsp Salt
400 g Pumpkin (Butternut pumpkin)
1 Onion
600 g Beefsteak minced meat
1-2 TEASPOONS Mustard
1-2 TABLESPOONS Tomato paste
250 g low-fat yoghurt
4 TABLESPOONS Breadcrumbs
7-10 Tbsp Pepper
7-10 Tbsp Cayenne pepper
2 TABLESPOONS Rapeseed oil
150 ml low-fat milk
7-10 Tbsp freshly grated nutmeg
1/2 bunch Chives and parsley

Directions

1
Peel, wash and halve the potatoes and cook in boiling salted water for about 20 minutes. Peel pumpkin, remove seeds and dice flesh roughly. Add the pumpkin to the potatoes about 10 minutes before the end of the cooking time
2
For the meatballs, peel and finely dice the onion. Knead minced meat, mustard, tomato paste, 3 tbsp yoghurt, breadcrumbs and diced onion. Season with salt, pepper and cayenne pepper. Form approx. 20 meatballs from the minced meat mixture. Heat the oil in a pan and fry the meatballs in portions for about 5 minutes, turning them over.
3
Boil up the milk. Drain the potatoes, add the milk and mash them with a potato masher until mashed. Season to taste with salt and nutmeg
4
Wash herbs, shake dry. Pluck parsley leaves from the stalks and chop them. Cut the chives into fine rolls, except for a little to garnish. Mix the remaining yoghurt and herbs and season with salt and pepper. Serve puree and meatballs with yoghurt dip. Garnish with chives