Pumpkin and spinach pan with meatballs

Name: Pumpkin and spinach pan with meatballs
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 TABLESPOONS hulled sesame seed; 600 g Hokkaido Pumpkin; 200 g Baby leaf spinach; 1 Onion; 1 Garlic clove; 500 g mixed minced meat; 3 TABLESPOONS Breadcrumbs; 1 egg (size M); 1 1/2 TSP. medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 200 ml Vegetable broth; 150 g Fresh goat cheese

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 TABLESPOONS hulled sesame seed
600 g Hokkaido Pumpkin
200 g Baby leaf spinach
1 Onion
1 Garlic clove
500 g mixed minced meat
3 TABLESPOONS Breadcrumbs
1 egg (size M)
1 1/2 TSP. medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
200 ml Vegetable broth
150 g Fresh goat cheese

Directions

1
Brown sesame seeds in a pan without fat, remove. Wash pumpkin thoroughly, cut into thin slices and scrape out seeds. Halve the slices. Sort the spinach, wash and drain. Peel onion and garlic, dice finely
2
Knead minced meat, breadcrumbs, egg, mustard, onion, garlic, 1 level teaspoon salt and 1/2 level teaspoon pepper. Form approx. 8 smaller balls from the minced meat mixture. Heat the oil in a large pan and fry the meatballs for 9-10 minutes, turning them over at medium heat.
3
Pumpkin in the hot frying fat give, while turning 5-6 minutes roast. Pour in broth, add spinach, steam covered until spinach is completely collapsed. Season with salt and pepper. Add meatballs, heat up again. Crumble the cheese over it, let it melt a little and sprinkle with sesame seeds. Roasted brown bread tastes good with it