Clean, peel and grate the Hokkaido pumpkin. Soak the rolls from the day before in warm water and squeeze them out well. Peel and dice the onion. Peel the garlic cloves and ginger and dice them finely. Clean / core the chilli pepper, wash and finely dice. All ingredients (beef meat, shredded pumpkin, squeezed bun, diced onion, diced garlic cloves, diced ginger, diced chili peppers, 1 egg, 1 teaspoon of meatballs & meatballs seasoning *), 1 teaspoon of mild curry powder, 1 teaspoon of sweet paprika, 4 big pinches of coarse sea salt from the mill and 4 big pinches Pinch of colored pepper from the mill) in a large bowl and mix / knead well. Shape meatballs (approx. 14 pieces) with moistened hands, roll in breadcrumbs, fry in a pan with hot peanut oil (8 tbsp) on both sides until golden-brown and keep warm in the oven at 50 ° C until serving. *) Meatballs & meatballs spice from ANKERKRAUT / mixture of ingredients: sea salt, sweet paprika, fried onions, onions, mustard flour, black pepper, raw cane sugar and garlic