Butternut Squash Ragout with Meatballs

Ingredients

• 500 g ground beef
• 1 onion
• 1 Garlic clove
• 1 tsp cumin (ground)
• 1 tsp coriander (ground)
• Cayenne pepper
• 1 tbsp chopped coriander leaves
• 1 egg
• bread crumbs
• flour
• 4 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 2 tbsp olive oil
• 1 onion
• 2 Garlic cloves
• 1 chili pepper
• 1 tbsp thyme
• 1 small butternut squash (ca. 1 kg)
• 1 tbsp chopped mint
• Salt
• Pepper (freshly ground)
• 4 tbsp Greek yogurt

Instructions

1. 1.

   For the meatballs, peel and finely chop the onion and garlic; mix with ground beef, cumin, coriander, coriander leaves, and egg. Knead in enough bread crumbs to form a well-mouldable dough. Season with salt and cayenne pepper. Shape into small balls, roll in flour, and fry in hot oil until golden brown. Remove from pan and drain.

2. 2.

   For the squash ragout, peel and finely chop the onion and garlic; wash and finely chop the chili pepper. Peel, halve, clean, and cube the butternut squash. Sauté onion and garlic in hot oil, add chili, then stir in squash. Simmer while stirring for about 15 minutes, adding a little water if needed. Add thyme at the end and season with salt and pepper. Add the meatballs, simmer together for about 2 minutes, then serve on pre-warmed plates. Sprinkle with mint and top each serving with a dollop of yogurt. Serve with crusty bread if desired.