Spaghetti and Meatballs with Pumpkin Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 836 cal. | (40 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 14.9 μg | (25 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.6 mg | (155 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 5.3 μg | (177 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 929 mg | (23 %) | ||
| Calcium | 559 mg | (56 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 8.7 mg | (109 %) | ||
| Saturated fatty acids | 20.1 g | |||
| Uric acid | 220 mg | |||
| Cholesterol | 173 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the pasta
- 18 ozs Spaghetti
- For the pumpkin sauce
- 10 ozs Pumpkin
- 1 Tbsp sugar
- 3 Tbsps Vinegar
- ½ Cinnamon stick
- 6 ozs pecorino romano
- 6 ozs Whipped cream
- salt
- freshly ground peppers
- For the meatballs
- 1 day old White roll
- 1 onion
- 1 Tbsp chopped parsley
- 3 Tbsps vegetable oil
- 18 ozs mixed Ground meat
- 1 egg
- 1 tsp Mustard
- 1 tsp sweet ground paprika
- 1 tsp dried marjoram
- cayenne pepper
Preparation steps
For the pumpkin sauce, cut the pumpkin flesh into small pieces. Cook pumpkin with sugar, vinegar, cinnamon and 5 tablespoons water for 15 minutes in a pot. Remove the cinnamon stick and puree the rest using a hand blender. Grate the cheese. Heat the cream and dissolve the cheese in it. Stir in the pumpkin cream and season with salt and pepper.
For the meatballs, soak the bread in lukewarm water. Peel the onion, chop finely and sauté in 1 tablespoon hot oil.
Add parsley as desired, cook briefly, remove from heat and let cool. Squeeze the soaked bread with your hands very well and knead with the onions, the ground meat, egg, mustard, paprika, marjoram, cayenne, salt and pepper into a smooth ball. Shape into 12 equal-sized meatballs and fry until golden brown in remaining oil.
For the pasta, cook the pasta in boiling, salted water until al dente, and drain.
Serve with pumpkin sauce and the meatballs in bowl.
