Turkey Meatballs in Pumpkin Cream

Meatballs

Finely grate the parmesan (40 g). Mix the ground turkey (300 g), egg (50 g) and cheese; add table salt (4 g) and black pepper (1 g). Shape into small meatballs.

Pumpkin cream

Finely chop the onion (70 g) and sauté it in the olive oil (15 g) until soft. Cut the pumpkin (300 g) into small cubes, add it to the onion and fry for 2–3 minutes. Season with turmeric (0.5 g), table salt (4 g) and black pepper (1 g).

Water (400 g) is used in two additions: pour in half (200 g) while hot, cover and simmer for about 15 minutes, until the pumpkin is tender. Blend until smooth.

Place the meatballs in the cream and add the remaining hot water. Cover and simmer for 20–25 minutes, turning the meatballs halfway through. Add a little hot water if needed; the meat must be fully cooked through.