Butternut Squash Meatballs Baked in the Oven

Ingredients

• 1 kg butternut squash flesh (from muskmelon)
• 4 onions
• 1 bunch parsley
• 1 stale roll
• 4 tbsp milk
• 600 g pork mince
• 1 egg
• breadcrumbs
• Salt
• Pepper
• 5 tbsp olive oil
• 5 tbsp balsamic vinegar
• 1 tbsp sugar
• 1 box watercress
• 250 g low‑fat quark
• 150 g yogurt
• lemon juice (for seasoning)

Instructions

1. 1.

   Wash the butternut squash flesh and cut into wedges, then drain. Peel the onions; slice three in half rings and finely dice the rest. Wash the parsley, shake dry, set aside a few leaves for garnish, finely chop the remainder. Cut the stale roll into small cubes and drizzle with milk, cover with plastic wrap and let soak for about 20 minutes. Sauté the onion cubes in a non‑stick pan with 1 tsp oil, set aside, stir in half of the parsley and add to the breadcrumbs. Combine everything with egg and pork mince in a bowl and knead into a smooth dough; if too wet, mix in some breadcrumbs.

2. 2.

   Form 12–16 balls from the dough and brush them lightly with oil.

3. 3.

   Mix the remaining oil with parsley, onion rings, sugar and vinegar, then toss the squash wedges. Spread the marinated squash on a baking tray, place the meatballs on top and bake in a preheated oven at 200°C for about 30–40 minutes. For the dip, harvest the watercress with scissors, mix half with yogurt, quark and lemon juice, spoon into small bowls and garnish with the remaining watercress. Season the squash just before serving with salt and pepper.