Pumpkin and Brussels sprouts with meatballs and chive dip

Ingredients for 4 servings:

• 800 g pumpkin(s)
• 400 g Brussels sprouts
• 4 m.-sized onion(s)
• some salt
• 150 g butter, e.g. herb or chili butter
• 100 g crème légère with herbs
• 150 g yogurt
• 250 g curd cheese, 20%
• n. B. Garlic clove(s), approx. 1 – 2 cloves
• 1 bunch of chives
• some salt
• 3 slices of toast
• 2 m.-sized onion(s)
• 1 egg(s)
• 2 cloves garlic
• 1 tbsp oregano, dried
• 1 tsp paprika powder, hot
• 2 tsp sweet paprika powder
• 1 tbsp salt
• some pepper, freshly ground
• 500 g minced beef

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Oven dish

For the dip, finely slice the chives, mince the garlic, and mix well with the remaining ingredients. Let it marinate in the refrigerator. Trim the Brussels sprouts, halve any larger florets, peel, deseed, and dice the pumpkin. Peel the onions, halve them lengthwise, and quarter the halves. Place the vegetables on a baking tray or in a large, shallow dish. Soak the toast in water, squeeze out excess moisture, and place in a bowl with the egg, finely diced onions, herbs, and spices. Crush in the garlic and mix well with a fork. Gently work in the minced meat with your hands and form the mixture into about 12 meatballs or patties. Melt the butter, mince in the garlic, mix well with the vegetables, and add a little salt to taste. Cook at 200°C (top/bottom heat) for about 30-40 minutes, until the vegetables are soft but not mushy. After 10 minutes, stir in the vegetables, add the meatballs, and continue cooking. Serve with chive dip. The ingredients are pre-weighed. Cooking time depends on the size and quality of the ingredients, and of course, the oven. Therefore, it’s best to use a fork to check how tender the vegetables are and whether the meatballs are cooked through.