Pumpkin Vegetables with Meat and Rice Balls

For the pumpkin vegetables with meat and rice balls, first prepare the pumpkin vegetables. Clean and peel the pumpkin. Coarsely grate or cut the pumpkin flesh into noodles, place in a bowl. Salt and let stand for 1/2 hour. Stir from time to time.

Meanwhile, clean and chop the onion. In a saucepan, melt the lard and sauté the onions until translucent. Add marjoram, caraway seeds and paprika and deglaze with a splash of vinegar.

Squeeze the pumpkin a little and add to the onions, stir. Add the pumpkin liquid back after about 5 minutes and add a little more water if necessary. Cover and simmer for about 15 minutes, stirring occasionally.

For the meat and rice balls, soak the sliced bread in a little water until soft. Mix the minced meat and the rice with the chopped onions, chopped garlic, salt, pepper and marjoram, the squeezed bread cubes and the eggs and stir well.

If the mixture is too soft, add bread crumbs. Let it rest for 20 minutes. Put the lard in a pan and let it melt.

In the meantime, use a spoon to make even portions of the meat-rice mixture and form balls with wet hands. Fry them in the fat (not too hot).

Finally, whisk the flour with the sour cream and stir into the pumpkin sauce and season to taste. Heat briefly and then serve with the meat-rice balls.

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