PUMPKIN MEATBALLS are a simple and tasty vegetarian dish, perfect to serve as an appetizer, main course or finger food. Soft and fragrant, they win you over with their delicate, slightly sweet flavor, made even more irresistible by the golden crust that wraps them.
They’re very easy to prepare: just a pumpkin purée, some breadcrumbs and Parmesan to obtain a soft, wholesome mixture, which you can fry for a crunchy, indulgent result or bake for a lighter version. Versatile and nutritious, they appeal to adults and children alike and are ideal to enjoy even cold, perhaps accompanied by a yogurt sauce or a creamy dressing.
A creative and tasty way to bring all the aroma and color of autumn to the table.
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- Difficulty: Very easy
- Cost: Very affordable
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 4 Servings
- Cooking methods: Oven, Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 cups Delica pumpkin (weight after peeling and seeding (about 18 oz))
- 1 egg (medium)
- 2/3 cup Parmesan cheese (grated (about 2 oz))
- 3/4 cup breadcrumbs
- 1 bunch parsley
- to taste salt
- to taste black pepper
- to taste nutmeg
- 1/2 cup breadcrumbs (for coating (about 1.8 oz))
- 1 1/4 cup neutral oil (for frying (about 10 fl oz))
For the pumpkin meatballs you’ll need
- 1 Baking sheet
- 1 Bowl
- 1 Cutting board
- 1 Fork
- 1 Pot
Preparation – Pumpkin Meatballs
The preparation of PUMPKIN MEATBALLS is very easy and within everyone’s reach.
Cut the pumpkin, remove the skin and seeds. Slice into pieces and then into cubes. Transfer them to a baking sheet lined with parchment paper and bake in a preheated conventional oven at 356°F for 25-30 minutes, until tender. Alternatively, you can steam them.
While still hot, transfer them to a bowl and mash with a fork until you get a purée. Let it cool slightly.Add the egg, Parmesan, breadcrumbs, parsley, salt, pepper and a grating of nutmeg. Mix everything well.
If you want a more pronounced flavor, add some chopped garlic.
The mixture should be soft but moldable: if it is too wet, add a little more breadcrumbs.Take small portions of the mixture and shape round meatballs, about 12.
Roll them in the breadcrumbs for a crunchy coating. Heat plenty of oil and fry the pumpkin meatballs until golden brown.For a lighter version, place them on a baking sheet lined with parchment paper, brush them with a little oil and bake at 392°F for 20-25 minutes, turning them halfway through cooking.
Drain your pumpkin meatballs on paper towels so they absorb excess oil and serve them hot.
Tips
You can enrich them with caciocavallo or scamorza in cubes in the center for a gooey filling.
Also excellent cold, ideal for appetizers, buffets or as a vegetarian main course.
Serve with a yogurt sauce or a cheese cream.
