Pumpkin meatballs with mustard sauce, herb puree and vegetables

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Drain the pumpkin on a sieve, collecting the liquid. Cut the pumpkin into small cubes. Put the minced meat, pumpkin cubes, egg, breadcrumbs and 1 teaspoon of mustard in a bowl and knead the ingredients into a smooth dough. Season the minced dough with salt and pepper to taste and form 8 meatballs of the same size. Heat the oil in a pan. Fry the meatballs on both sides for about 2 minutes until brown.

2. 2

   Deglaze with the pumpkin liquid and let the meatballs braise for about 10 minutes. Put the vegetable mixture, 1/4 litre water and some salt in a pot and let it boil up. Cover and cook over low heat for 8-10 minutes. Bring 1/2 litre water and 1/2 teaspoon salt to the boil. Remove the pot from the heat, add milk and butter and stir in the flake powder. Let the puree swell for about 1 minute. Remove the meatballs from the pan and keep warm. Add cream to the steaming liquid and bring to the boil. Stir in the sauce thickener and bring to the boil again. Add remaining mustard to the sauce, season with salt and pepper. Wash the herbs and chop coarsely, except for a few leaves for garnishing. Stir the chopped herbs into the mashed potatoes.

3. 3

   Add cream to the steaming liquid and bring to the boil. Stir in the sauce thickener and bring to the boil again. Add remaining mustard to the sauce, season with salt and pepper. Wash the herbs and chop coarsely, except for a few leaves for garnishing. Stir the chopped herbs into the mashed potatoes. Drain the vegetables. Arrange the herb puree, vegetables and meatballs with the sauce on plates. Serve garnished with the remaining herbs

4. 4

   Preparation time approx. 40 minutes