Pumpkin from the oven with mince balls
Ingredients for 4 people
Autumn-winter lunch that is quick and easy to prepare.
| Quantity | Ingredients |
|---|---|
| 1 | Hokkaido pumpkin |
| 4 | Onion |
| 2 | Chili peppers, mild |
| 1 pinch | Salt |
| 6 tablespoons | Olive oil |
| 600 g | Minced meat, depending on compatibility |
| 80 g | Dates |
| 1 | Garlic clove |
| 1 tablespoon | Almonds |
| 2 | Corn waffles |
| 1 tablespoon | Carob seed flour |
| 1 TSP | Salt |
| 1/2 TSP | Marjoram |
Oven temperature 200°C fan oven, baking time 45 minutes
Wash the pumpkin, cut in half, remove the seeds and cut into wedges. Peel the onions. Finely chop one onion for the meatballs and cut the remaining onions into wedges. Wash, halve and deseed the chili, cut into strips according to taste. Mix the pumpkin and onion slices, chili strips, salt and olive oil on a baking sheet until the vegetables are coated with oil.
Deseed and finely dice the dates. Peel and finely dice the garlic. Finely chop the almonds. Soak the corn cakes in water, squeeze and crumble. Mix all the ingredients for the meatballs and season with salt and marjoram. Form ping-pong ball sized balls from the minced meat mixture and place between the pumpkin slices.
Place in the oven and bake for 45 minutes. Serve hot.
