Pumpkin and mashed potatoes with meatballs

Name: Pumpkin and mashed potatoes with meatballs
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 350 g Pumpkin (e.g. butternut pumpkin or Hokkaido); 300 g Potatoes; 7-10 Tbsp salt and pepper; 7-10 Tbsp Nutmeg; 1 small onion; 200 g Beefsteakhack; 125 g low-fat yoghurt; 1 knife tip Mustard; 1 knife tip Tomato paste; 1 TABLESPOON Breadcrumbs; 1 TEASPOON Oil; 100 ml Milk; 2–3 Herb stems (e.g. chives and parsley)

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

350 g Pumpkin (e.g. butternut pumpkin or Hokkaido)
300 g Potatoes
7-10 Tbsp salt and pepper
7-10 Tbsp Nutmeg
1 small onion
200 g Beefsteakhack
125 g low-fat yoghurt
1 knife tip Mustard
1 knife tip Tomato paste
1 TABLESPOON Breadcrumbs
1 TEASPOON Oil
100 ml Milk
2–3 Herb stems (e.g. chives and parsley)

Directions

1
Cut pumpkin into quarters, remove seeds, peel (do not peel Hokkaido) and dice coarsely. Peel, wash and roughly dice the potatoes. Cover the potatoes and pumpkin and cook in salted water for about 20 minutes.
2
Peel and finely chop the onion. Knead minced meat, 1 tbsp. yoghurt, mustard, tomato paste, breadcrumbs and onion. Season with salt and pepper.
3
Make meatballs from it. Heat the oil in a pan. Fry the meatballs for 8-10 minutes.
4
Drain the potatoes and pumpkin. Add milk and mash everything with the potato masher. Season to taste with salt and nutmeg.
5
Wash the herbs, shake dry and chop or cut into small rolls. Mix the remaining yoghurt and herbs. Season to taste with salt and pepper. Serve everything.