Beef meatballs with roasted pumpkin and kale

Preheat the oven to 200 degrees. Cut the pumpkin into equal cubes. Finely mince the onion and chop the garlic into small pieces.

Spread the pumpkin cubes on a baking sheet, drizzle with one tablespoon of olive oil and season with salt and pepper to taste. Roast the pumpkin in the oven for approximately twenty minutes until tender. Meanwhile, combine the ground beef with the onion, garlic, paprika powder and a pinch of salt and pepper in a bowl. Knead this together firmly and shape into round meatballs with damp hands.

Heat the second tablespoon of olive oil in a large skillet. Pan-fry the meatballs over medium heat for approximately ten minutes until browned on all sides and cooked through. Add the two handfuls of kale to the pan when the meatballs are almost done. Stir-fry the kale briefly in the meat juices until the leaves have slightly wilted but still retain their firmness.

Remove the baking sheet with the roasted pumpkin from the oven. Divide the warm pumpkin cubes among the plates and top with the cooked kale and meatballs.