Pumpkin and potato stew with minced meat and rice balls

Ingredients for 4 servings:

• 1 onion(s)
• Oil (sunflower)
• 1 pumpkin(s), e.g. Hokkaido
• 1 kg potatoes
• 1 clove(s) garlic
• 1 Pepper, hot
• 500 g minced meat
• ½ bag of rice, uncooked
• 1 egg(s)
• 1 bread roll, soaked and squeezed
• 1 stalk(s) leek
• Paprika powder, hot
• pepper
• Salt
• Cayenne pepper
• Boiling water or vegetable broth
• e.g. tomato paste

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

autumnal stew for the cold season

Peel and dice the onion, then fry in the oil until lightly browned. Remove from the pan and fry the peeled and diced pumpkin in the oil. Then add the peeled and diced potatoes and cover with water or vegetable stock until completely covered. Add the finely chopped bell peppers and the crushed garlic cloves. Season with the spices and, if desired, add a little tomato paste. Mix the ground beef, egg, bread roll, uncooked rice, salt, pepper, paprika, and cayenne pepper to form a smooth meatball dough. Scoop off teaspoon-sized pieces and form into small balls. Drop these into the pumpkin and potato stew. Top up with a little more boiling liquid, if desired. After 15 minutes of cooking, add the striped leek and simmer for another 15 to 30 minutes. You can add the leek later if you like it crunchy. The stew is ready when the meatballs have become small hedgehogs and the rice inside is also cooked. Tip: The meatballs also make an excellent meat filling for other soups or stews. They are not as hard as meatballs without rice.