Pumpkin and coconut meatballs – en.Kung-Food

Here is a fun medley of flavors: beef, pumpkin, curry, raisins, mango chutney and coconut. Formed into meatballs, fried and simmered in a luscious and creamy sauce, this dish is sure to satisfy your tummy and soul! Halloween is coming up in just a few days and our family is always left with extra pumpkins we had sitting around for decoration. What do you normally do with your leftover pumpkins? I like to use pumpkin in stews, soups and casseroles like pumpkin, kale and sausage lasagna, coconut chicken pumpkin curry, Moroccan chicken, apricot and almond tagine, or a hearty Andalusian gypsy stew or domoda, a delightfully rich and satisfying beef, pumpkin and peanut stew from Gambia. Pumpkin just fits so well in so many dishes! Like these pumpkin and coconut meatballs. The grated pumpkin not only adds flavor and nutrition, it makes the meatballs irresistibly moist and tender. Positively packed with flavor, your family is sure to love these meatballs!

INGREDIENTSpumpkin-and-coconut-meatballs-7-300x200-8253058 1 pound ground beef (or ½ pound ground beef, ½ pound ground pork; or 1 pound ground chicken) 1 cup finely shredded fresh pumpkin or sweet potato 3 tablespoons raisins 1 large egg, lightly beaten 1 cup panko breadcrumbs 1 clove garlic, minced ¾ teaspoon salt ¼ teaspoon freshly ground black pepper 2 tablespoons coconut oil for frying 1 medium yellow onion, diced 1 tablespoon butter 2 tablespoons curry powder 3½ tablespoons all-purpose flour 1 (15 ounce) can coconut milk 1⅓ cup chicken stock 3 tablespoons mango chutney 1 teaspoon salt

¼ teaspoon freshly ground black pepper

Combine all the ingredients for the meatballs in a bowl and mix with fingers. Form into 1-inch balls. Heat the coconut oil in a large skillet over medium-high heat and fry until browned on all sides. Transfer the meatballs to a plate. Fry the onions with the butter in the same skillet until softened, 5 minutes, scraping up the browned bits from the bottom of the pan. Add the curry powder and flour and cook for another minute. Add the coconut milk and the chicken stock, stirring to dissolve the flour.

Bring to a boil, stirring frequently to prevent lumping, until thickened. Add the mango chutney, salt and pepper. Return the meatballs to the skillet, reduce the heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Add salt and pepper to taste. Serve pumpkin and coconut meatballs with steamed jasmine or Basmati rice and garnished with some chopped fresh cilantro or parsley.

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