Oriental meatballs with pumpkin

It doesn't always have to be classic meat loafs. We provide oriental-inspired variety here.

Ingredients

• 500 g Lamb mince (alternatively beef)
• 1 Stück egg
• 1 EL breadcrumbs
• 2 Stück grated garlic cloves
• 2 TL coriander seeds, roasted and ground
• a 10 cm long piece of cinnamon, roasted and ground
• seeds of 5 cardemom pods, ground
• 5 Stück new spice seeds, roasted and ground
• 2 Stück cloves, roasted and ground
• etwas olive oil for frying
• etwas white wine to deglaze the pan
• etwas salt
• 20 Stück peeled pearl onions or large shallots
• 600 g diced pumpkin
• 2 EL pine nuts
• etwas yogurt for glazing
• 5 Zweig(e) mint, stems removed, leaves chopped

Steps

1. To make the meatballs, mix the minced meat, egg, breadcrumbs, garlic, spices and salt well and leave to stand for about 10 minutes. Shape into balls.
2. Heat a little olive oil in a large pan, where the vegetables will later be placed. Fry the balls in it on at least 2 sides so that they get a nice color.
3. Lift out and set aside for later. Deglaze the pan with a dash of white wine.
4. Preheat the oven to 220 °C. Salt the vegetables well, spread in the pan and mix with a little olive oil. Bake until they are soft and have taken on color, about 45 minutes. In the meantime, briefly toast the pine nuts in a dry pan until they have taken on some color and are fragrant.
5. Remove the vegetables from the oven and mix briefly, adding a little white wine to deglaze if necessary.
6. Spread the meatballs over the baked vegetables and bake for a further ten minutes until the meatballs are cooked. Remove and leave to cool briefly.
7. Garnish with yogurt, coriander greens, mint and pine nuts and serve.