- 1 kilogram Pumpkin pulp
- 4 Onions
- 1 bunch Parsley
- 1 stale White roll
- 4 tablespoons Milk
- 600 grams Ground pork
- 1 Egg
- 5 tablespoons Olive oil
- 5 tablespoons Balsamic vinegar
- 1 tablespoon Sugar
- 1 small box Cress
- 250 grams Quark
- 150 grams Yogurt (0.1% fat)
- Lemon juice (to taste)
For the pumpkin: Rinse the pumpkin and cut into slices. Peel the onions,cut 3 in half and slice. Finely chop the remaining onion. Rinse the parsley, shake dry and pluck leaves. Set some parsley leaves aside for garnish. Finely chop the remaining parsley.
For the meatballs: Cube the bread and place in a bowl. Drizzle the milk overtop, cover with plastic wrap and allow to soak for 20 minutes.
Heat 1 teaspoon of the oil in a skillet. Add the finely chopped onions and cook until translucent. Remove from heat and stir in half the parsley. Stir the onion mixture into the bread mixture. Add the egg and ground pork, and knead until smooth. Add breadcrumbs if the meat mixture is too moist.
Divide the meat mixture into 12-16 meatballs. Brush the meatballs with oil.
In a bowl, whisk the remaining oil with the parsley, sliced onions, sugar, vinegar and pumpkin. Spread the mixture on a baking sheet. Place the meatballs on top. Bake in a 200°C (approximately 390°F) oven for 30-40 minutes.
For the garnish and dip: Cut the cress with scissors. In a bowl, stir the quark with the yogurt and lemon juice. Pour the dip into a bowl and garnish with the cress.
For serving: Season the pumpkin mixture with salt and pepper to taste. Serve with the meatballs and dip.