Meatballs with Roasted Pumpkin Pieces
- For the pumpkin
- 1 ½ kilograms Crookneck pumpkin (or other squash)
- 2 onions
- olive oil (for marinating and drizzling over meatballs)
- 5 Tbsps balsamic vinegar
- 1 Tbsp sugar
- ½ tsp salt
- 2 Tbsps chopped parsley
- For the meatballs
- 1 day-old kaiser roll (or slice of white bread)
- 1 onion
- ½ garlic clove
- 1 Tbsp chopped parsley
- 1 Tbsp butter
- 400 grams Ground meat
- 2 eggs
- freshly ground peppers
- Curry powder
- marjoram (as desired)
For the pumpkin, halve the pumpkin, remove seeds, peel and cut into thin slices.
Peel the onions and cut into half rings.
Mix together a little olive oil, vinegar, sugar, salt and parsley. Marinate the pumpkin wedges.
Preheat the oven to 200°C (approximately 400°F).
For the meatballs, soak bread in cold water.
Peel the onion and garlic and finely chop. Heat butter and sauté the onion and garlic until translucent. Add the parsley and stir to combine.
Squeeze the bread and combine with the ground beef, onion mixture and eggs. Season with salt, pepper, curry and marjoram.
Form 12 meatballs and drizzle with olive oil.
Place the marinated pumpkin slices on a baking sheet and place the meatballs around the pumpkin. Bake until golden brown, about 30-40 minutes.
Serve the pumpkin slices with meatballs.