Juicy Meatballs with Pumpkin Mash

Juicy Meatballs with Pumpkin Mash

Enjoy our recipe Juicy Meatballs with Pumpkin Mash by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories2892 kJ (691 kcal)
Protein38 g
Fat23 g
Carbohydrates66 g
Fiber17 g

Utensils:

bowl, oven, cutting board, baking dish, colander, potato masher, Spoon, tablespoon, chef's knife, baking tray, parchment paper

Recipe instructions:

1

Preheat the oven to 400 °F. Cut the veggies coarsely and add into a baking dish.

  • 1 Onion, red (~ 3 oz)
    1 Onion, red (~ 3 oz)
  • 1 Carrot (~ 3.4 oz)
    1 Carrot (~ 3.4 oz)
  • ½ Parsnip (~ 1.6 oz)
    ½ Parsnip (~ 1.6 oz)
  • 2.1 oz Mushrooms
    2.1 oz Mushrooms
2

Add soy sauce, bay leaf, rosemary, red wine and mustard, mix well and bake for approx. 40 minutes unitil the veggies are done.

  • 1 tsp Soy sauce, light
    1 tsp Soy sauce, light
  • 1 Bay leaf (~ 0.1 oz)
    1 Bay leaf (~ 0.1 oz)
  • 1 twig of Rosemary, fresh (~ 0.1 oz)
    1 twig of Rosemary, fresh (~ 0.1 oz)
  • 3 ⁠�½ Tbsp Red wine
    3 ⁠½ Tbsp Red wine
  • 1 tsp Yellow mustard
    1 tsp Yellow mustard
3

Halve the pumpkin and remove the seeds, slice and put on a baking tray lined with parchment paper.

  • 10.6 oz Pumpkin (w/o seeds)
    10.6 oz Pumpkin (w/o seeds)
4

Finely chop the garlic. Add cinnamon, oil, soy sauce, garlic, mix well and bake for 25 minutes until tender.

  • ½ tsp Cinnamon, ground
    ½ tsp Cinnamon, ground
  • 1 tsp Canola oil
    1 tsp Canola oil
  • 1 tsp Soy sauce, light
    1 tsp Soy sauce, light
  • 1 Garlic clove (~ 0.1 oz)
    1 Garlic clove (~ 0.1 oz)
5

Finely chop the garlic and onion , add all ingredients into a bowl and mix well.

  • 3.5 oz Ground beef
    3.5 oz Ground beef
  • ½ Garlic clove (~ 0.1 oz)
    ½ Garlic clove (~ 0.1 oz)
  • 2 Tbsp Bread crumbs
    2 Tbsp Bread crumbs
  • 1 tsp Tomato paste
    1 tsp Tomato paste
  • Salt
    Salt
  • Black pepper
    Black pepper
  • ½ Onion, red (~ 1.5 oz)
    ½ Onion, red (~ 1.5 oz)
6

Form golfball shaped balls out of the mixture and set aside.

    7

    20 minutes before the end of baking time add the broth, stir in the flour and add the meatballs into the baking dish.

    • ¾ cup Vegetable broth
      ¾ cup Vegetable broth
    • 1 ⁠½ Tbsp Flour, all-purpose
      1 ⁠½ Tbsp Flour, all-purpose
    8

    Slice the cucumber and put in a bowl. Add yogurt, salt, pepper, agave syrup, olive oil and dill, mix well and set aside.

    • ¼ Cucumber (~ 3.9 oz)
      ¼ Cucumber (~ 3.9 oz)
    • 2 Tbsp Low fat yogurt
      2 Tbsp Low fat yogurt
    • Salt
      Salt
    • Black pepper
      Black pepper
    • ¾ tsp Honey
      ¾ tsp Honey
    • 1 twig of Dill weed, fresh or frozen (~ 1 ⁠½ tsp)
      1 twig of Dill weed, fresh or frozen (~ 1 ⁠½ tsp)
    9

    Take the pumpkin out of the oven and put in a bowl. Add the milk and mash with a fork until creamy. Season with salt and pepper.

    • 3 ⁠½ Tbsp Low fat milk
      3 ⁠½ Tbsp Low fat milk
    • Salt
      Salt
    • Black pepper
      Black pepper
    10

    Take the veggies and meatballs out of the oven. Remove the meatballs. Pass the veggies and sauce through a sieve and save the sauce.

      11

      Serve the veggies with meatballs, pumpkin mash, sauce and cucumber salad.

        12

        Enjoy your meal!