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Pumpkin Sweet Potato Meatballs

Pumpkin Sweet Potato Meatballs

Preparation time:
90 min
Difficulty level:

Nutritional values:

76 g
14 g
3 g


Hokkaido pumpkinHokkaido pumpkin 50 g
Onion (fresh)Onion (fresh)¼ (25 g)
Sweet potatoes (fresh)Sweet potatoes (fresh)⅓ (100 g)
Garlic (fresh)Garlic (fresh)½ (1,25 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Parsley (fresh)Parsley (fresh) 1 Pinch(s)
Chives (fresh)Chives (fresh) 1 Pinch(s)
paprika powder (rose hot)paprika powder (rose hot) 1 Pinch(s)
Chickpeas (canned)Chickpeas (canned) 66 ¼ g
Lemon (fresh)Lemon (fresh)⅛ (10 g)
Spelt wholemeal flourSpelt wholemeal flour 25 g
Soy yogurt (natural)Soy yogurt (natural) 100 g


Step 1:
Peel the sweet potato and wash and seed the pumpkin. Dice both and lay out on a baking tray lined with baking paper. Bake in preheated oven at 200 degrees (convection oven 180 degrees) for about 30 minutes. Then allow to cool. In the meantime, rinse and drain the chickpeas. Peel and finely chop the onion. Wash the parsley, shake dry and chop as well.
Step 2:
Coarsely mash the sweet potato, chickpeas and pumpkin. Fold in the onion and parsley and knead with flour, salt and pepper to a malleable dough. Form the dough into patties and bake on a baking tray lined with baking paper in a hot oven at 200 degrees (convection oven: 180 degrees) for 40 minutes.
Step 3:
Meanwhile, wash the chives, shake dry and chop finely. Peel the garlic and also chop finely. Mix the soy yogurt, lemon juice, garlic and chives with salt and pepper. Serve the patties with the dip.

Macronutrient distribution:

The recipe Pumpkin Sweet Potato Meatballs is composed of the following macronutrients.

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Kitchen utensils needed:

Baking paper
Baking paper
Baking tray
Baking tray
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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