Pumpkin with meatballs


  • 1.5 kilogram pumpkin
  • 3 onions
  • 1 bunch of parsley, chopped
  • 2 slices of toast bread, diced
  • 4 tablespoons milk
  • 600 grams minced meat
  • 1 egg
  • 5 tablespoons olive oil
  • 1 tablespoon sugar
  • 1 package of watercress salad
  • 250g pasty cheese
  • 150 grams yogurt
  • lemon juice
  • salt
  • pepper

Preparation method (receipt)

Peel the pumpkin, cut into slices. Peel onions. 2 cut into slices, 1 - cut in small cubes. Pour the bread cubes with milk. Mix the minced meat with chopped onions, egg, half of chopped parsley and the soaked bread, salt and pepper and form small balls. Coat them with olive oil. Preheat oven to 200 degrees Celsius. Mix the remaining parsley with the onion slices, balsamic vinegar, sugar, 0.5 tea spoon of salt and the remaining olive oil, pour with this mixture pumpkin slices, laid out in the form, spread near the meatballs. Bake for 30-40 minutes. Mix the pasty cottage cheese with yogurt, watercress, lemon juice, salt and pepper. Serve with prepared sauce.

pumpkin onion parsley toast bread milk minced meat egg olive oil balsamic vinegar sugar watercress pasty cottage cheese yogurt lemon salt pepper