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Meatballs in pumpkin sauce

Albóndigas en salsa de calabaza

This we believe is the right time for share these meatballs in pumpkin sauce the recipe of which we have long enjoyed. Why? because since last October the pumpkin is in season and we can find it in every market.

Pumpkin is the star ingredient of this recipe, which gives traditional meatballs that different touch we always look for in Bezzia so as not to get bored in the kitchen. And preparing a sauce using both pumpkin and crushed tomato is very simple.

With the sauce you can also accompany these meatballs pasta dishes, rice and potatoes. It will give them a creaminess and a fantastic sweet touch. And kept in an airtight container in the fridge will last you up to 5 days. You have to try it!

Ingredients

  • 400 g of minced meat (veal and pork mixture)
  • 1 slice of old village bread
  • 100 ml. milk
  • 1 egg, beaten
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 1/4 white onion, very chopped
  • 1 clove of garlic, chopped
  • 1 tablespoon breadcrumbs
  • Extra virgin olive oil
  • Flour

For the sauce

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 clove of garlic, chopped
  • 600 g. pumpkin without skin, cubed
  • 400 g. of crushed tomato
  • Salt and pepper to taste

Step by step

  1. Start preparing the sauce. To do this, fry the onion and garlic in a frying pan with two tablespoons of oil for 4 minutes.
  2. Then add the pumpkin, salpimenta and saute a couple of minutes before adding the tomato.

Salsa de calabaza

  1. Mix the whole and cook 30 minutes or until the pumpkin starts get rid.
  2. While cooking the sauce put the milk and slices of bread in a bowl, so that it soaks well.
  3. Then mix in a large bowl the minced meat with the egg, salt, pepper, onion, chopped garlic, breadcrumbs and slightly drained old bread, until well integrated.

Albóndigas

  1. Go taking portions of dough and shape with your hands. Then pass them through flour and pour them in hot oil. As they brown, take them out into a tray with absorbent paper to remove excess grease and reserve. We only need to brown them, since then they will finish being done in the sauce
  2. .

  3. Once done, crush the pumpkin sauce and correct the salt point.
  4. Put the meatballs into the sauce and let the whole cook for 5 minutes.
  5. Enjoy the meatballs in hot pumpkin sauce.

Albóndigas en salsa de calabaza

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