I have been craving spaghetti and meatballs for the longest time, so I decided to make one — but with a little twist. However, please don’t be scared that I put pumpkin in the sauce, it is totally not disturbing, I used just enough to make it a little different than the usual and boring tomato sauce. The only thing I would like to mention about the meatballs is that although I didn’t intend to, I managed to make meatballs that are incredibly similar to the much-loved Ikea meatballs, so you can expect a full Ikea plate recipe soon. The bottom line is that if you happen to make any of my recipes, and it turns out so well that it’s worth an Instagram post or story, don’t forget to tag me — it is a huge motivation for me when I see you make my recipes.
Yield🍴
4 portions
Time spent🕐
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Ingredients📄:
400 g of minced beef
1 egg
3-4 Tbsp. panko breadcrumbs
salt and pepper
1 tsp. smoked paprika
olive oil
cherry tomatoes
1/2 smaller pumpkin, halved and cooked
1 cup of heavy cream
1 onion, finely chopped
1 tsp. brown sugar
3-4 gloves of garlic, minced or finely chopped
1 can of tomato sauce
1 tsp. dried oregano
1 tsp. dried basil
1 Tbsp. dried parsley
spaghetti, cooked al dente
Instructions🔪:
Mix the minced meat, egg, panko breadcrumbs and spices all together. Form the mixture into balls. Place them on a sheet pan together with the cherry tomatoes. Drizzle some olive oil all over and bake them at 190 C for 15-25 minutes (check whether the meat is cooked through or not).Meanwhile, in a food processor blend the pumpkin and heavy cream together into a homogeneous puree.
In a pan, heat some olive oil. Add the onion, season it with salt and pepper, add the sugar. Cook until caramelized. Then add the garlic as well. Add the tomato sauce and bring it to boil. Then add the pumpkin puree and all the spices. Lastly, add the cooked pasta into the pan.
Serve with meatballs on top, fresh basil leaves and parmesan cheese if desired.
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