Hokkaido meatballs

ingredients

pumpkin Hokkaido rice vegetable broth onion garlic egg hard cheese breadcrumbs salt ground black pepper nutmeg parsley

progress

a somewhat unconventional combination of rice and Hokkaido pumpkin but the result is worth it

1.

The ratio of rice and Vegetable Recipes should be 1:1 i.e. equal parts cooked rice and equal parts Vegetable Recipes… hollow out the pumpkin and cut into smaller pieces with the skin, chop the onion and fry with the hokkaido in oil, cover with water and simmer covered until softened, season with salt and pepper

2.

Cook the rice in the vegetable broth… put the cooked rice in a bowl, add the stewed Vegetable Recipes, eggs-I put two, mashed garlic, grated cheese and nutmeg, parsley and mix everything together well

3.

To thicken, add enough breadcrumbs (or ground oatmeal) to form a mass from which to form meatballs. If they are not “sticky” enough, add an egg

4.

Put baking paper on a baking tray, oil it and spread it with your hands, shape the meatballs with your oiled hands

5.

Place the meatballs in a preheated oven at 200°C and after 20 minutes turn them over and bake for about 20 minutes until golden.

6.

Serve with vegetable salad and garlic dressing (yoghurt and lots of crushed garlic)