John Myers
Pumpkin with Meatballs and Cream Sauce
The perfect pumpkin with meatballs and cream sauce recipe with a picture and simple step-by-step instructions.
- 1 kl. Hokkaido pumpkin
- 2 Rods Leek
- 350 g Potatoes
- 3 Stems Thyme
- 1 branch Rosemary
- 3 tbsp Oil
- 0,5 tsp Salt
- 0,25 Tl Sweet paprika
- Pepper
- 250 g Mett
- 2 Pc. Bratwurst
- 1 kl. Onion
- 150 g Whipped cream
- Wash the pumpkin, quarter it and scrape out the seeds. This works best with a spoon. Cut the pumpkin quarters into thin wedges.
- Clean and wash the leek and cut into large pieces. Peel and wash the potatoes and cut in half lengthways.
- Wash the thyme and rosemary, shake dry and pluck the leaves from the thyme and the needles from the rosemary and roughly chop.
- 2 El. Mix the oil with salt, paprika, pepper and the herbs.
- Put the vegetables in a large bowl, add the oil mixture and mix everything very well. Then spread on a baking sheet. You can also put the vegetables directly on the baking sheet and mix them with the oil. I prefer to do it that way.
- Peel and finely dice the onion. Mix the meat or the squeezed out sausage with the onion cubes and form small balls out of them.
- 1 tablespoons of oil in a pan and fry the meatballs in it. Spread the meatballs on the vegetables.
- Deglaze the roast set in the pan with the whipped cream and bring to the boil briefly. Then place on the vegetables and put in the preheated oven on the lowest rail.
- Circulating air 175 ° C, top and bottom heating 200 ° C, baking time about 40 minutes.
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