Pumpkin meatballs with yoghurt dip

Name: Pumpkin meatballs with yoghurt dip
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 collar Chives; 500 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 1 piece(s) (400 g) Pumpkin; 1/2 bunch Parsley; 2 TABLESPOONS Pumpkin seeds; 1 small onion; 1 Garlic clove; 50 g Emmental cheese; 400 g Minced beef; 2 TABLESPOONS Breadcrumbs; 2 Egg Yolk; 2 TABLESPOONS Rapeseed oil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 collar Chives
500 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
1 piece(s) (400 g) Pumpkin
1/2 bunch Parsley
2 TABLESPOONS Pumpkin seeds
1 small onion
1 Garlic clove
50 g Emmental cheese
400 g Minced beef
2 TABLESPOONS Breadcrumbs
2 Egg Yolk
2 TABLESPOONS Rapeseed oil

Directions

1
Wash the chives, dab dry and cut into small rolls. Season yoghurt with salt and cayenne pepper. Fold in the chives. Cover and chill. Peel, wash and coarsely grate the pumpkin.
2
Wash the parsley, dab dry and pluck the leaves from the stalks, except for some for garnishing. Roast pumpkin seeds in a pan without fat. Let it cool down and, except for a few to garnish, roughly chop the onion and garlic.
3
Press the garlic through a garlic press. Finely dice the onion. Grate cheese. Knead minced meat, breadcrumbs, egg yolk, pumpkin, parsley, chopped pumpkin seeds, cheese and onion. Season with salt and cayenne pepper.
4
Form 12 meatballs from the mixture. Heat the oil in a pan. Fry the meatballs all around for 8-10 minutes. Serve with yoghurt sauce and garnish with remaining pumpkin seeds and parsley.