Italian
Pink Vegetable Cream With Meatballs
by Gambero Rosso · 452K subscribers on YouTube
A creamy pink vegetable soup made with pumpkin, leeks, carrots, and beetroot, served with homemade beef and veal meatballs. A fun and kid-friendly dish.
- Difficulty
- medium
Ingredients
15 items- Pumpkinpumpkin, diced
- Leeksleeks, sliced
- Carrotscarrots
- Beetrootbeetroot (magia rossa)
- Waterfor boiling and for onion cream
- Saltto taste
- Extra Virgin Olive Oilfor the cream and frying
- 700 gBeef and Vealmixed ground beef and veal
- Pane Avanzatoleftover bread, soaked in milk
- Milkfor soaking bread
- Onionblended into cream
- Parsleyfresh parsley, chopped
- Parmigiano Reggianograted
- 2 pcsEgglarge eggs
- Black Pepperto taste
Method
- Bring salted water to a boil. Add the pumpkin first. When half-cooked, add the leeks and finally add the beetroot (magia rossa). Cook until tender.
- Allow to cool slightly, then blend the vegetables with some of the cooking water and a drizzle of olive oil until smooth. Season with salt if needed.
- For the meatballs: soak the leftover bread in milk. Finely chop or blend the onion with a little water to make a cream (to avoid onion pieces). Mix the meat, soaked bread (squeezed), onion cream, parsley, grated Parmesan, eggs, salt, and pepper.
- Shape the mixture into meatballs.
- Cook the meatballs in a pan with oil until golden and cooked through.
- Serve the pink vegetable cream topped with the meatballs.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
