Autumn time, time for pumpkin recipes, like the irresistible Pumpkin and Parmesan Meatballs.
These tasty bites are an original and vegetarian take on classic meatballs. A finger food to serve as a main course, but also to present as a tantalizing appetizer.
Pumpkin is a very good vegetable and lends itself to various preparations, both savory and sweet. I assure you that, transformed into meatballs, pumpkin is truly extraordinary. The secret to a good outcome is baking the flesh to remove the water. Then, the addition of freshly grated Parmesan, nutmeg, and fresh chopped parsley enhances the flavor. Not to forget the crispy breading, the secret of which is to mix equal parts breadcrumbs and semolina. And finally, the gooey heart of scamorza cheese.
A true delight, very easy to prepare, and one that will allow you to better appreciate this versatile vegetable, even to the little ones. In fact, these meatballs are the perfect combination of salty and sweet, winning everyone over.
Just like these other appetizing pumpkin recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 16
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Pumpkin and Parmesan Meatballs
- 1.75 lbs pumpkin (flesh)
- 1.75 oz grated Parmesan cheese
- 3.5 oz scamorza cheese
- 1 bunch parsley
- 1 pinch nutmeg
- 2.8 oz breadcrumbs
- 2.8 oz semolina
- 1 pinch salt
- as needed seed oil
Preparation of Pumpkin and Parmesan Meatballs
Clean the pumpkin, remove the skin, and cut it into medium-sized pieces.
Then, place the pumpkin in a baking dish and bake it at 356°F for 40 minutes. Remove from oven and let cool.
Transfer the pumpkin pieces into a bowl and mash them with a fork.
Now add the grated Parmesan cheese, nutmeg, chopped parsley, and a pinch of salt. Mix the ingredients well.
Cut the scamorza cheese into cubes.
Take a generous spoonful of the mixture and place a few cubes of scamorza cheese in the center. Close the mixture over itself and form balls, then roll them in the breadcrumbs and semolina mix.
Heat plenty of frying oil in a high-sided pan and immerse the meatballs a few at a time, pressing them slightly in the center.
Fry them for a few minutes on each side, and when they are golden and crispy, drain them with a slotted spoon on paper towels.
Serve the meatballs hot.
Storage
You can store leftover pumpkin meatballs in the fridge, for 2 days, in an airtight container. When serving, heat them in the oven at 320°F for 15 minutes.
Suggestion
You can also bake the pumpkin and Parmesan meatballs in the oven at 356°F for 15 minutes.
FAQ (Questions and Answers)
What are the health benefits of pumpkin?
Find out in this article: Pumpkin, Properties, and How to Use It
Can I bake the pumpkin and Parmesan meatballs in the oven?
Of course. You will need to bake them at 356°F for 15 minutes.
