John Myers
Pumpkin Bacon Bombs with Hokkaido and Ground Meat
The perfect pumpkin bacon bombs with hokkaido and ground meat recipe with a picture and simple step-by-step instructions.
- 1 medium-sized Hokkaido pumpkin
- 1 Garlic cloves
- 2 Shallots
- 2 Packs Bacon
- 250 g Minced meat
- Salt and pepper
- Wash the Hokkaido, cut off the ends at the top and bottom. Halve the pumpkin and remove the seeds with a spoon. Cut the Hokkaido halves into slices about an inch wide and set them aside.
- Finely chop the garlic clove (s) and shallots. Mix with the minced meat in a bowl, season with salt and pepper. Now shape the minced meat into small rolls that fit on the pumpkin wedges. Press firmly and place another column on top.
- Now wrap the cracks with the minced meat filling with bacon. Always place one disc at the end of the previous one so that there are as few gaps as possible. Bake the pumpkin bacon bombs in the oven for about 25 minutes at 180 degrees.
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