Chicken and Pumpkin Meatballs
Main Dishes | European cuisine
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
This is how Emily Johnson prepares meatballs.
Ingredients
- Carrot - 1 piece
- "Petelinka Thigh Fillet" - 17.6 oz
- Vegetable Oil - 1 tablespoon
- Onion - 2 heads
- Pumpkin - 10.6 oz
- Chicken Egg - 2 pieces
- Garlic - 3 cloves
- Tomatoes - 14.1 oz
- Cheese Spread - 3.5 oz
- Cream - to taste
Step by Step guide
Step 1
Prepare the filling: grind the chicken thigh using a meat grinder.
Step 2
Grate the carrot coarsely, and then grate the cheese.
Step 3
Heat a frying pan, add 1 tablespoon of vegetable oil and 25 grams of butter. Sauté a finely chopped onion and a carrot.
Step 4
Grate the pumpkin using a large grater.
Step 5
Finely chop the parsley.
Step 6
Mix the sautéed vegetables with the pumpkin, cheese, parsley, meat, and two eggs. Season with salt and pepper to taste.
Step 7
Shape the meatballs.
Step 8
Fry the meatballs in a mixture of vegetable and butter until they are partially cooked.
Step 9
Sauté the remaining onion and garlic. Add the crushed tomatoes. Season with salt, pepper, and sugar to taste. Add cream to your liking.
Step 10
Transfer the meatballs to a saucepan with the sauce. Simmer until cooked through.
Step 11
Garnish as desired before serving.
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