Pumpkin meatballs

Ingredients for 4 servings:

• 1 roll, from the day before
• 1 onion(s)
• 500 g minced meat, mixed
• 1 egg(s), size M
• 2 tbsp parsley, chopped
• some clarified butter for frying
• some salt and pepper
• 250 g Hokkaido pumpkin(s)
• 40 g pumpkin seeds, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Remove the soft inside and seeds from the pumpkin with a spoon. Grate the pumpkin on a square grater. Soak the bread rolls in lukewarm water. Peel and dice the onion, and fry in 1 tablespoon of hot clarified butter until translucent. Squeeze the bread rolls firmly and tear them into pieces. Place them in a bowl with the minced meat, egg, onions, grated pumpkin, chopped pumpkin seeds, chopped parsley, a little salt, and pepper; knead. With oiled hands, form patties and fry in a little hot clarified butter over high heat for about 2 minutes on each side, then fry over medium heat for another 5 minutes on each side.