Spaghetti and Meatballs with Pumpkin Sauce

Average: 5 (3 votes)
(3 votes)
Spaghetti and Meatballs with Pumpkin Sauce
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30 min.
ready in 1 hr
Ready in


For the pasta
18 ounces Spaghetti
For the pumpkin sauce
10 ounces Pumpkin
1 tablespoon sugar
3 tablespoons Vinegar
½ Cinnamon stick
6 ounces pecorino romano
6 ounces Whipped cream
freshly ground peppers
For the meatballs
1 day old White roll
1 onion
1 tablespoon chopped parsley
3 tablespoons vegetable oil
18 ounces mixed Ground meat
1 egg
1 teaspoon Mustard
1 teaspoon sweet ground paprika
1 teaspoon dried marjoram
cayenne pepper
How healthy are the main ingredients?
Pumpkinpecorino romanoWhipped creamsugarMustardparsley

Preparation steps


For the pumpkin sauce, cut the pumpkin flesh into small pieces. Cook pumpkin with sugar, vinegar, cinnamon and 5 tablespoons water for 15 minutes in a pot. Remove the cinnamon stick and puree the rest using a hand blender. Grate the cheese. Heat the cream and dissolve the cheese in it. Stir in the pumpkin cream and season with salt and pepper.

For the meatballs, soak the bread in lukewarm water. Peel the onion, chop finely and sauté in 1 tablespoon hot oil.


Add parsley as desired, cook briefly, remove from heat and let cool. Squeeze the soaked bread with your hands very well and knead with the onions, the ground meat, egg, mustard, paprika, marjoram, cayenne, salt and pepper into a smooth ball. Shape into 12 equal-sized meatballs and fry until golden brown in remaining oil.

For the pasta, cook the pasta in boiling, salted water until al dente, and drain.

Serve with pumpkin sauce and the meatballs in bowl.