Beef Meatballs in Roasted Pumpkin Vegetable Sauce
Beef provides plenty of protein, iron, and zinc, while pumpkin and carrot soften the sauce and add some fiber without much sweetness per serving. Psyllium helps the meatballs hold together without flour, and the roasted vegetables build a deeper flavor. The dish turns out warm, filling, and well suited to a homemade keto dinner.
For the meatballs, mix beef (500 g), finely chopped onion (80 g), parsley (20 g), psyllium (10 g), Parmesan (15 g), salt (7 g), and black pepper (2 g). Knead the mixture well and shape it into small meatballs.
For the sauce, cut pumpkin (300 g), carrot (120 g), onion (100 g), and garlic (15 g). Spread the vegetables on a tray, drizzle with olive oil (20 g), season with salt (6 g) and paprika (3 g), and roast at 190°C until soft, about 35 minutes.
Transfer the hot vegetables to a blender and blend into a thick sauce. If needed, add 2-3 tablespoons of hot water to loosen it slightly. Spread the sauce into a baking dish, arrange the meatballs on top, and finish with capers (20 g), Parmesan (15 g), and parsley (10 g).
Bake at 180°C for about 50 minutes, until the meatballs are fully cooked and the top is lightly browned. Serve hot while the thick vegetable sauce is especially fragrant.
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