Meatballs with Pumpkin Puree

Tuesday 22nd May 2018

Meatballs with Pumpkin Puree


250g  Minced meat

250g Broccoli

4 Coriander leaves

2 Eggs

50 g Crumbs

Frying oil

Salt and pepper

For the puree:

600g Pumpkin

2 Eggs

1 tbsp. thick Fresh cream

Method of Preparation

Wash and dry the coriander.

Cut the pumpkin into chunks, remove the bark, seeds and strings, and then cut the flesh into pieces.

Bake with steam for 30 minutes. Mix and set aside.


Mix the meat with broccoli and eggs, add salt and pepper.

Shape into meatballs.

Pour the breadcrumbs in a shallow dish.

Roll the dumplings there.


Heat the frying oil.

Dip the balls in 2 or 3 and fry till they gain a golden color.

Drain on paper towels.


Heat the pumpkin puree in a pan over high heat and stir to dry it out.

Add salt and pepper, pour the cream and mix.


Divide the meatballs onto 4 plates with the puree.

Garnish with a sprig of coriander.

Serve hot.


By Chef Ghiwa Mouhasseb

Music credits:

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