Meatballs in thick tomato sauce with pumpkin
This recipe is a great way to cook pumpkin in a unique and delicious way. I love the natural sweetness of pumpkin paired with meat, so I chose a sweet variety. You can also substitute the pumpkin with potatoes or sweet potatoes, or adjust the amount of pumpkin to your taste.
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First, prepare the pumpkin
Cut the pumpkin into crescent-shaped slices, as shown in the photo. Peel the slices using a vegetable peeler.
Then, make the meatballs
- Finely chop half of the onion and 2 garlic cloves.
- Grate the zest of the lemon (only the yellow part).
- In a large bowl, combine the ground beef, chopped onion, garlic, lemon zest, egg yolks, salt, nutmeg, and black pepper. Mix until just combined.
- Shape the mixture into meatballs about 4–5 cm (1½–2 inches) in diameter and fry them in olive oil for 15–20 minutes, turning occasionally until browned and cooked through.
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Next, make the tomato sauce
- Finely chop the remaining half of the onion and the remaining 2 garlic cloves.
- Heat the olive oil in a medium saucepan over medium heat. Add the onion and garlic, and cook for about 3 minutes until softened and lightly golden.
- Add the chicken stock, tomato sauce, and a pinch of sea salt.
Finally, put it all together
Once the sauce comes to a boil, add the pumpkin slices. Cook over medium heat for 20–25 minutes, or until the pumpkin becomes tender. Add the meatballs to the saucepan and simmer for another 10 minutes.
Serve on its own or with pasta or potatoes.
Notes
You can also use water instead of chicken stock, but the pumpkin flavor won't be as rich.
I prefer fresh garlic over garlic powder because it has a richer, more pronounced flavor.
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