Meatballs on pumpkin puree with zucchini balls

Ingredients for 2 servings:

• 250 g minced meat, mixed
• 2 pieces of rusk, finely ground
• 1 shallot(s), finely diced
• 1 egg(s)
• 400 g pumpkin flesh, diced
• 10 g ginger, finely diced
• 100 ml chicken broth
• 150 g zucchini, in balls or cubes
• 1 tbsp butter
• 2 tbsp oil (rapeseed oil with butter flavor)
• Cayenne pepper
• salt and pepper
• Nutmeg, freshly grated

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Knead the minced meat with the ground rusk, egg, and shallot thoroughly. Season with pepper and salt, shape into meatballs, and let rest. Simmer the pumpkin and ginger in the broth for 10 minutes. Puree both ingredients until smooth, stir in 1 tablespoon of butter, and let it melt. Season with cayenne pepper, salt, and nutmeg. Fry the zucchini balls in a little rapeseed oil over low heat for about 15 minutes, then season with pepper and salt. The zucchini should not be too soft, but should still have a bite. Season with pepper, salt, and nutmeg. Heat 2 tablespoons of rapeseed oil in a pan and fry the meatballs for about 8 minutes on each side over medium heat, then let rest for about 5 minutes on the open fire. Spoon the pumpkin puree onto the plates and serve with the meatballs and zucchini balls. Spätzle makes a great side dish.