Oriental meatballs with pumpkin
It doesn't always have to be classic meat loafs. We provide oriental-inspired variety here.
- Serves: 4 persons
Ingredients
- 500g Lamb mince (alternatively beef)
- 1Stück egg
- 1EL breadcrumbs
- 2Stück grated garlic cloves
- 2TL coriander seeds, roasted and ground
- a 10 cm long piece of cinnamon, roasted and ground
- seeds of 5 cardemom pods, ground
- 5Stück new spice seeds, roasted and ground
- 2Stück cloves, roasted and ground
- etwas olive oil for frying
- etwas white wine to deglaze the pan
- etwas salt
- 20Stück peeled pearl onions or large shallots
- 600g diced pumpkin
- 2EL pine nuts
- etwas yogurt for glazing
- 5Zweig(e) mint, stems removed, leaves chopped
Instructions
Step 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.Step 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.Step 3
Lift out and set aside for later. Deglaze the pan with a dash of white wine.Step 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.Step 5
Remove the vegetables from the oven and mix briefly, adding a little white wine to deglaze if necessary.Step 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.Step 7
Garnish with yogurt, coriander greens, mint and pine nuts and serve.