Pumpkin-Paprika Stew with Ground Beef Meatballs

Ingredients

• 500 g ground beef
• 1 onion
• 1 Garlic clove
• 0.5 tsp cumin (ground)
• 0.5 tsp coriander (ground)
• Cayenne pepper
• Salt
• 2 tbsp chopped cilantro
• 4 tbsp flour
• oil for frying
• 1 small butternut squash
• 1 red bell pepper
• 2 tbsp olive oil
• 1 onion
• 2 Garlic cloves
• 1 chili pepper
• 1 tbsp thyme
• black pepper (freshly ground)
• 1 tbsp chopped mint
• 200 ml vegetable broth (approx.)

Instructions

1. 1.

   For the meatballs, peel and finely chop the onion and garlic. Mix with ground beef, cumin, ground and fresh coriander, cayenne pepper, and salt. Form into balls and coat in flour. Fry in hot oil until golden brown, then remove from pan.

2. 2.

   Peel, deseed, and cut the pumpkin into about 1 cm cubes.

3. 3.

   Wash, halve, trim, and roughly cube the bell pepper.

4. 4.

   Peel and finely dice the onion and garlic.

5. 5.

   Wash, halve, deseed, and finely chop the chili. Sauté with onion and garlic in hot oil. Add the bell pepper and cook over low heat until tender. Add the pumpkin and pour in broth. Stir in thyme and simmer gently for about 20 minutes. Return the meatballs to the pot and cook another 5–10 minutes until done. Season with salt and pepper, then garnish with mint before serving.