Meatballs in sauce

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Meatballs with pumpkin and coconut cream

Meatballs with pumpkin and coconut cream of Bio Sun Mediterranean


  • 1 pot of pumpkin and coconut cream

    300g of minced beef

    1 egg

    50g of bread crumbs





    A splash of milk


  1. Season the meat, mix the egg and the bread crumbs previously wet with milk to make it more syrupy. Make small balls of meat and reserve them.
  2. Fry the meatballs in a pan with olive oil until they catch a little color. Add a pinch of thyme and fresh rosemary. Let the flavors be integrated.
  3. Wet with the pumpkin and coconut cream and cook the meatballs over low heat, preferably covered for 5-7 minutes. Serve the meatballs with the sauce.