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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
50g of bread crumbs
A splash of milk
- 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.
- 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.
- 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.