Meatballs over Pumpkin Purée with Mushroom Sauce

A hearty, ready-to-serve lunch or dinner for the whole family. Easy and simple! Quick and delicious — as always!

Recipe author

Servings:

Ground meat (or ground chicken)

500

Pumpkin

500

Heavy cream

Onion

Dried mushrooms

100

Table salt

Ground black pepper

Chicken broth (or water)

Starch

Vegetable oil (for frying)

Flour (for dredging)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 8 g

Fats 53 % 16 g

Carbohydrates 20 % 6 g

198 kcal

GI: 33 / 0 / 67

Cooking method

Step 1:

Soak the dried mushrooms in water.
Step 2:

Mix half an onion, finely chopped, into the ground meat. Shape the meatballs with wet hands and dredge them in flour.
Step 3:

Brown them on both sides in vegetable oil, then transfer to a pot and cover with a lid.
Step 4:

Sauté the fresh mushrooms and the remaining onion, then add the soaked dried mushrooms along with their soaking liquid (strain the liquid first). Simmer for about 5 minutes and season with salt and pepper to taste.
Step 5:

Pour the mushroom sauce over the meatballs and simmer over low heat for 10–15 minutes. Thicken the sauce with the starch dissolved in a little water.
Step 6:

Cut the pumpkin into cubes and boil in a small amount of water for 15 minutes.
Step 7:

Blend it smooth, then add salt, pepper, and the cream.
Step 8:

Spoon the purée onto a plate, set 1–2 meatballs in the center, drizzle with mushroom sauce, and garnish with a sprig of fresh herbs. Done! Enjoy!