Pumpkin meatballs baked in the oven

Ingredients for 2 servings:

• 300 g pumpkin flesh, grated
• 2 small eggs
• 5 tbsp, heaped flour
• 1 tsp salt
• 1 tsp pepper
• 1 tbsp, heaped stock, granulated

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

simple, low-fat and healthy

Mix all ingredients together to form a dough that is easy to shape. The dough should not be too soft; if necessary, simply add a little more flour. Let the dough stand for 20 minutes to rise. In the meantime, preheat the oven to 200°C (top/bottom heat) and line a baking tray with baking paper. The dough should now be easy to shape. Shape it into small balls and place them on the baking tray, flattening the balls slightly. Place the tray on the middle rack and bake the meatballs for 30 minutes, until they have firmed up. After 30 minutes, carefully turn the meatballs over (this is a bit difficult) and bake for a further 15 minutes, until the edges are lightly browned. Serve with fresh mixed salad.