Rabbit meatballs with pumpkin sauce
6 servings
60 minutes
Rabbit meatballs with pumpkin sauce are an exquisite dish of European cuisine, combining the tenderness of rabbit meat with the velvety taste of pumpkin. Rabbit, minced twice, becomes surprisingly soft, and the addition of green onions and ice makes the texture even airier. A light frying helps maintain the shape of the meatballs, which are then stewed in a fragrant pumpkin sauce with carrots, white pepper, and spicy chili. The sauce gives the dish a warming, slightly sweet flavor with a spicy kick. Serving with toasted bread garnished with olive powder adds textural depth. This dish is perfect for cozy dinners and special occasions, delighting with its originality and harmonious flavor combination.
1
To prepare meatballs, pass rabbit meat through a meat grinder twice, mix well with green onions, salt, and finely chopped ice. Form into balls and fry in a deep fryer just to set the shape of the meatballs.
- Rabbit: 300 pieces
- Spring onion: 20 g
2
To prepare pumpkin sauce, fry pieces of pumpkin with carrots. Pour in chicken broth and cook until the pumpkin is ready. Then blend it, add chili pepper, white pepper, salt, and simmer together with rabbit meatballs.
- Pumpkin: 120 g
- Carrot: 50 g
- Chicken broth: 300 ml
- Chili pepper: 12 g
- Ground white pepper: 4 g
- Rabbit: 300 pieces
3
Serve in a small black pot with toasted bread in olive oil, topped with olive powder. The dish is ready!
- Olive oil: 20 ml
- Black olive powder: 2 g
