🍽️ Crispy Meatballs on Pumpkin

Name: Crispy Meatballs on Pumpkin
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g minced meat; 1 egg; 2 tbsp breadcrumbs; 1 tsp marjoram; 1 tsp mustard; 1 tsp ketchup; salt; pepper (from the mill); nutmeg (ground); 2 shallots; 1 clove garlic (finely chopped); 2 tbsp oil; 2 tbsp butter; 2 tbsp olive oil; 400 g pumpkin (peeled); 50 ml vegetable broth; 2 tbsp parsley (chopped)

878 kcal · 30 min · 4 servings

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Ingredients

400 g minced meat
1 egg
2 tbsp breadcrumbs
1 tsp marjoram
1 tsp mustard
1 tsp ketchup
salt
pepper (from the mill)
nutmeg (ground)
2 shallots
1 clove garlic (finely chopped)
2 tbsp oil
2 tbsp butter
2 tbsp olive oil
400 g pumpkin (peeled)
50 ml vegetable broth
2 tbsp parsley (chopped)

Instructions

1. Cut the pumpkin into thin slices.
2. Heat olive oil in a pan over medium heat.
3. Fry the pumpkin slices in the oil until golden brown on both sides.
4. Turn the slices frequently to ensure even browning.
5. Add a little broth to the pan if necessary to prevent the pumpkin from burning.
6. Season the vegetables after about 10 minutes with salt, pepper, and grated nutmeg.
7. Fold the parsley into the pumpkin.
8. Peel the shallots.
9. Slice the shallots into rings.
10. Mix the minced meat in a bowl with egg, breadcrumbs, marjoram, garlic, mustard, and ketchup.
11. Season the meat mixture with salt and pepper.
12. Form small balls from the meat mixture.
13. Heat oil in a pan, but keep the heat not too high.
14. Fry the meatballs gently in the oil until browned on all sides.
15. Fry the balls for a total of about 8 minutes.
16. Add the shallot rings to the meatballs in the pan.
17. Sauté the shallots briefly until they are golden brown.
18. Place the meatballs on top of the pumpkin slices.

Nutrition per serving

kcal: 878
Protein: 46 g · Fett/Fat: 69 g · Carbs: 20 g