-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.
-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.
-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.
-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.
-Moisten with the pumpkin sauce and simmer the meatballs, preferably covered, for about 5-7 minutes.
-Serve the meatballs with the sauce and sprinkle with a little chopped parsley.
4 servings