Meatballs with pumpkin sauce

Authorflorfru1CategoryDifficultyIntermediate
Products4 Persons
Total Time1hr
100 grs onion cut and sliced into strips
50 grs butter
500 grs pumpkin
500 ml chicken stock
300 grs minced pork
1 meat stock cube
egg
50 grs breadcrumbs
1 dash of milk
1 pinch fresh rosemary and thyme
1 pinch salt
1 pinch Pepper
gal sage
1 pinch parsley
1

-Sauté the onion over a low heat in a pan with the butter and a drizzle of olive oil. When it is very soft, and before it turns brown, add the peeled, seeded and chopped pumpkin. Leave it to cook, covered, over a low heat.

2

-Moisten with the stock. Season with pepper and herbs. Cook, covered, slowly until the pumpkin is very soft. Blend the sauce with a blender and pass it through a sieve.

3

-Season the meat with salt and pepper, mix in the egg and breadcrumbs previously soaked in milk to make it more tender. Make small balls of meat and set aside.

4

-Brown the meatballs in a frying pan with olive oil until lightly coloured. Add a pinch of fresh thyme and rosemary and a meat stock cube. Allow the flavours to integrate.

5

-Moisten with the pumpkin sauce and simmer the meatballs, preferably covered, for about 5-7 minutes.

6

-Serve the meatballs with the sauce and sprinkle with a little chopped parsley.

Ingredients

100 grs onion cut and sliced into strips
50 grs butter
500 grs pumpkin
500 ml chicken stock
300 grs minced pork
1 meat stock cube
egg
50 grs breadcrumbs
1 dash of milk
1 pinch fresh rosemary and thyme
1 pinch salt
1 pinch Pepper
gal sage
1 pinch parsley

Instructions

1

-Sauté the onion over a low heat in a pan with the butter and a drizzle of olive oil. When it is very soft, and before it turns brown, add the peeled, seeded and chopped pumpkin. Leave it to cook, covered, over a low heat.

2

-Moisten with the stock. Season with pepper and herbs. Cook, covered, slowly until the pumpkin is very soft. Blend the sauce with a blender and pass it through a sieve.

3

-Season the meat with salt and pepper, mix in the egg and breadcrumbs previously soaked in milk to make it more tender. Make small balls of meat and set aside.

4

-Brown the meatballs in a frying pan with olive oil until lightly coloured. Add a pinch of fresh thyme and rosemary and a meat stock cube. Allow the flavours to integrate.

5

-Moisten with the pumpkin sauce and simmer the meatballs, preferably covered, for about 5-7 minutes.

6

-Serve the meatballs with the sauce and sprinkle with a little chopped parsley.

Meatballs with pumpkin sauce