These Pumpkin and Ricotta Meatballs in Air Fryer are not only easy to make, but also rich in flavors and tempting. This inviting recipe is perfect for a fun dinner or appetizer! The air fryer makes them guilt-free without sacrificing flavor or texture, they are just delicious and offer a unique twist to traditional meatballs.
The creamy ricotta combined with the sweet pumpkin creates a melt-in-your-mouth sensation, perfect for any occasion. You can dip the Pumpkin and Ricotta Meatballs in a fresh yogurt sauce, or enjoy them on a bed of arugula dressed with a balsamic glaze.
Think about how versatile this vegetable is, you can make various dishes ranging from appetizers to desserts and among the many recipes I recommend Pumpkin with Bacon in Air Fryer if you’re thinking of a quick and tasty appetizer, while if you want to try a first course with a rich and tasty flavor Baked Pasta with Pumpkin and Sausage in Air Fryer is the perfect dish.
Now let’s prepare these delicious meatballs…
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- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 13 Pieces
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 12.3 oz pumpkin
- 8.8 oz cow's ricotta
- 1 egg
- 1/4 cup breadcrumbs (for the mixture)
- 1.1 oz Grana Padano cheese, grated
- to taste salt and pepper
- to taste nutmeg
- A few spritzes extra virgin olive oil (or seed oil)
- to taste breadcrumbs (to coat the meatballs)
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Tools
- 1 Air fryer
- 2 Bowls
- 1 Fork
- 1 Cutting board
- 1 Knife
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Steps
First, clean the pumpkin by removing the seeds and inner fibers
Cut it into slices and place them on the tray or grill of your air fryer
Cook it at 356°F for 15 minutes
The flesh should be soft, wait a few minutes and let it cool before removing the skin
In a bowl, mash the flesh with the help of a fork
Add the egg, ricotta, Grana Padano, breadcrumbs, salt, and pepper to the pumpkin puree and add a grating of nutmeg
Mix everything well. Cover the mixture with plastic wrap and place it in the fridge for an hour so that the dough firms up before forming the meatballs
After the resting time in the fridge, take a bit of the mixture and form the meatballs. If the mixture is sticky, slightly wet your hands. Roll the balls in the bowl with breadcrumbs.
Once you’ve finished and prepared all the meatballs, place them back in the fridge for another hour before cooking them
Now you can cook the meatballs: transfer them to the fryer grill and spritz them with a bit of oil
Cook at 356°F for 10 minutes and for extra crispiness and browning, increase to 392°F for 2 minutes
Here they are, golden and crispy on the outside, soft on the inside
Tips and Variations for Pumpkin and Ricotta Meatballs
You can prepare the Pumpkin and Ricotta Meatballs mixture well in advance, even the night before, and let it rest in the fridge overnight. It will be even easier to shape the meatballs.
You can enrich them with a piece of soft cheese in the center and substitute cow’s ricotta with sheep’s ricotta
