For meatballs with pumpkin in sauce you need these products.
My minced meat is 50/50 beef and pork. You can use any minced meat - according to your desire and taste.
Tomatoes in their own juice must be crushed; this can be done, for example, in a blender. You can also replace tomatoes with tomato sauce.
You can use parsley instead of basil. I like to add a little cumin to this dish.
If you want the meatballs to be more tender, use 2 yolks instead of an egg.
Prepare all ingredients.
Thinly trim the skin from the pumpkin and cut into pieces.
I do the following with onions: peel and cut one head into cubes (for sauce), and quickly chop the other in a blender (for minced meat).
Pass the garlic through a press or finely chop it with a knife.
Chop the chili pepper.
Pour 2 tablespoons of oil into a saucepan with a thick bottom (you can also fry it in a frying pan and then transfer it to the pan) and fry the onion (1 head chopped) and chili for about 2-3 minutes. Finally add half the garlic (about 2 cloves crushed).
While the vegetables are cooking, prepare the meatballs.
In a bowl, mix the minced meat with the egg, seasonings, the second head of onion chopped in the blender and the remaining half of the garlic.
Mix everything well for a few minutes and then form into small meatballs.
Fry the meatballs in a frying pan with 2 tablespoons of oil. Then close the lid and simmer over low heat for about 5 minutes until almost done.
Description
What can you make from pumpkin, besides pumpkin porridge? I offer you a dish in which the pumpkin is very difficult to spot and recognize, but it turns out delicious! Let's treat our household to pumpkin meatballs - juicy, appetizing and healthy!
Typically, meatballs contain cereal: rice or buckwheat. And in this recipe, the orange pulp of a healthy autumn vegetable replaces the cereal. The taste of pumpkin is practically not felt, as in the recipe for roast with pieces of pumpkin and meat. Meatballs with pumpkin baked in the oven are much healthier to eat than fried cutlets! The dish is cooked in its own juice, turning out not fried, but at the same time satisfying and quite fatty. However, the fat content depends on the minced meat. If you take pork, it will be very high in calories; if it’s beef and a little pork – less, if it’s made from chicken breast – the dish will turn out to be dietary. It is best not to buy ready-made minced meat, but to twist the meat yourself. This way you will be sure that there is no fat or skins in the minced meat.
Ingredients:
For 2 dozen meatballs:
- Minced meat – 400g;
- Raw pumpkin – 350g;
- Onion – 1 pc.;
- Egg – 1 pc.;
- Semolina or breadcrumbs - 2 tablespoons;
- Hard cheese – 50 g;
- Garlic – 1-2 cloves;
- Salt - to taste (about 0.5 teaspoon);
- Ground black pepper – ¼ teaspoon;
- Turmeric – ¼ teaspoon.
- 1-2 tablespoons of vegetable oil;
- 1 large onion;
- 1 medium carrot;
- 0.5 liters of tomato juice (can be replaced with pureed tomatoes, or tomatoes in their own juice, or 2-3 tablespoons of tomato paste diluted in 2 glasses of water);
- 3-4 tablespoons of flour;
- 0.5 teaspoon sugar;
- 1 teaspoon salt (without top);
- Ground black pepper - to taste.
Instructions:
Let's make the gravy. Heat sunflower oil in a frying pan. Finely chop one onion and sauté in oil over medium heat, stirring, until translucent and soft.
Add coarsely grated carrots, mix and saute further until the carrots are soft - about 2-3 minutes.
Pour in tomato juice, salt, sugar and pepper. Simmer for a couple more minutes and turn off for now.
Peel the pumpkin and grate it on a coarse grater. Finely chop the clean greens and the second onion. Grate the cheese on a fine grater.
Combine minced meat, onion, pumpkin, cheese, semolina, egg, herbs and spices in a bowl.
Mix everything well until smooth.
Wet your hands in water and form round meatballs.
Dredge the meatballs in flour and turn the heat back on with the gravy. For convenience, you can pour part of the gravy into a dish deeper than the frying pan - for example, into a cauldron.
Place each meatball in a spoon and lower it into the boiling tomato sauce for a couple of seconds. Thanks to this know-how, which Katyusha, a regular reader of the site, shared with me, the meatballs will hold their shape better, and the gravy will become thicker, like sauce. If the gravy is too thick and it is difficult to lower the meatball into it, you can simply dip it in boiling tomato juice.
Place the meatballs in a baking dish greased with sunflower oil. I didn’t put the ones that were orange with green specks in the tomato, but next to them were the ones that had been in the gravy. This is what I experimented with.
For some reason, when it comes to meatballs, childhood always comes to mind. But it’s true that if you can’t always force a child to eat a cutlet, then kids will respond to delicious meat balls with a bang. So the mothers resorted to a trick - they made meatballs.
They can be fried in a frying pan, and then stewed, baked in the oven, or steamed. In any case, they turn out tender and juicy. Sometimes bread, cereals (usually rice), vegetables, and beans are added to minced meat. We suggest making meatballs with pumpkin and minced meat, baked in the oven.
Ingredients
- minced meat – 400 g;
- breadcrumbs - 2 tbsp. l.;
- chicken egg – 1 pc.;
- fresh parsley - to your taste;
- pumpkin pulp – 400 g;
- seasonings and spices - to your taste;
- onion – 1 pc.;
- vegetable oil – 2-3 tbsp. l.;
- tomato juice – 2 glasses.
How to cook pumpkin meatballs with minced meat
Choose any minced meat you like best - pork, beef, chicken, turkey. It is always preferable to mix two types of meat. If you want to get dietary meatballs, take a chicken or turkey breast and grind it in a meat grinder.
Add breadcrumbs and raw egg to the minced meat.
Grate the pumpkin pulp on a fine grater, put half into the minced meat.
Wash the greens, dry and finely chop, add to the rest of the prepared products.
To your taste, add any spices and seasonings that you usually use when cooking meat dishes.
Now mix all the ingredients very thoroughly to obtain a homogeneous mass. Take a baking dish and grease it a little with vegetable oil. With wet hands, roll the minced meat into small balls and place them in the mold so that they do not touch each other.
Peel the onion, wash and cut into small cubes. Heat vegetable oil in a frying pan and fry the onion until golden brown. Now add the second half of the grated pumpkin to it and fry for 7-10 minutes until it browns a little.
Pour tomato juice into the pan and simmer the vegetables in it for another 5-7 minutes. To make the dish more flavorful, add 2-3 chopped garlic cloves.
Pour the resulting sauce over the meat balls. Heat the oven to 200 degrees and place the form with meatballs there for 30-40 minutes.
Serve hot pumpkin meatballs with any side dish - mashed potatoes, boiled rice or buckwheat, cauliflower fried in batter, any fresh vegetable salad.
Cooking tips
- You can cook these meatballs in a slow cooker or steamer.
- The taste of the meatballs will be more tender if you add thin sour cream to the sauce (for example, take 1 glass of tomato juice and sour cream).
- To make the minced meat adhere better, beat it directly in the bowl for a couple of minutes.
Beef and pumpkin meatballs recipe with step-by-step photos. Meatballs with pumpkin turn out very tender and tasty. Pumpkin is added to the minced meat and used for the sauce in which the meatballs are stewed. The sauce consists of onions, pumpkin, tomatoes and a small amount of dry white wine. The dish turns out to be quite dietary, since the recipe uses a minimal amount of oil. The calorie content of one meatball with pumpkin (156 grams) is 129 kcal, the cost of one meatball is 23 rubles. Chemical composition of one meatball: proteins - 10 grams; fats - 7 grams; carbohydrates - 5 grams.
Ingredients:
To prepare the meatballs we will need (for 10 servings):
minced beef - 450 grams; pumpkin - 350 grams; tomatoes - 300 grams; onion - 200 grams; chicken egg - 1 pc.; sunflower oil - 1 tsp; dry white wine - 100 ml; salt, spices.
Preparation:
We peel the onions, chop one onion finely for minced meat, the other (for the sauce) can be chopped larger.
Peel the pumpkin, grate it on a coarse grater, cut the tomatoes into cubes.
To the ground beef add finely chopped onion, half of the grated pumpkin, one chicken egg, salt and spices, mix everything thoroughly.
We make meatballs from the prepared minced meat (it turned out 9 pieces).
Now let’s prepare the sauce in which our meatballs will later be stewed.
First, fry the onion in a frying pan.
Then add the remaining pumpkin, stir, simmer for 10 minutes.
Then add finely chopped tomatoes, spices and salt, pour 100 ml of dry white wine into the vegetables, stir, simmer under the lid over medium heat for 10-15 minutes.
Then place the prepared meatballs into the prepared sauce.
Simmer the meatballs covered over medium to low heat for 30 minutes.
After cooking, do not immediately remove the meatballs from the pan, as they may fall apart. After cooling for a short time, the meatballs will become denser.
| Product | Product weight (grams) | Price per kg of product (rub) | Kcal per 100 g of product |
| Ground beef | 450 | 300 | 180 |
| Bulb onions | 200 | 30 | 41 |
| Pumpkin | 350 | 40 | 28 |
| Tomatoes | 300 | 80 | 20 |
| Dry white wine | 100 | 300 | 66 |
| Sunflower oil | 5 | 80 | 900 |
| Total
(9 servings) |
1405 | 210 | 1161 |
| A portion | 156 | 23 | 129 |
| Proteins (grams) | Fat (grams) | Carbohydrates (grams) | |
| A portion | 10 | 7 | 5 |
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