Ingredients Meatballs 300-400 g pumpkin, grated
400 g ground chicken breast
1 large egg
1 medium onion, chopped
1 clove garlic, finely minced
50 g low fat hard cheese, finely grated
Salt and ground black pepper, to taste
Cayenne pepper (optional)
Sauce 1 medium onion, chopped
2-3 large tomatoes, chopped (can be replaced with 1 400 g can diced tomatoes)
1 tablespoon olive oil
0.5 cup water (reduce the amount by half if using canned tomatoes)
Salt and ground black pepper to taste
Heat oven to 190į C.
Combine ground chicken breast, grated pumpkin, chopped onion, minced garlic, egg and grated cheese. Add salt, black pepper and cayenne pepper. Mix all ingredients well.
Form meatballs (about 5 cm in diameter) and place them into square baking 25 cm dish. You should end up with about 12 meatballs.
Combine ingredients for the sauce and donít forget to reduce water in half if using canned tomatoes. Pour the mixture into a heated skillet and cook for about 2-3 minutes over a medium heat. Then, add the sauce on top of the meatballs in the baking dish.
Bake the meatballs for about 40 minutes.
When served, decorate meatballs with fresh parsley, dill and pumpkin seeds. I also like to have leafy greens on my plate every time I eat meat. Besides looking more appealing, your meal provides additional vitamins and minerals this way.