The pumpkin meatballs are a simple dish, easy to prepare and perfect to serve as an appetizer, starter, or vegetarian main course. I used the Delica pumpkin variety for the recipe, versatile for all preparations. Once you obtain a pumpkin puree, add the other ingredients such as Parmesan cheese, egg, and nutmeg. They are baked to make them lighter, but if you prefer, you can also cook them in an air fryer or fry them in a pan.
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 40 Minutes
- Portions: 18 Pieces
- Cooking methods: Oven
- Cuisine: Vegetarian
- Seasonality: Autumn, Winter
Ingredients
- 18 oz Delica pumpkin (without skin, raw, cleaned)
- 3.5 oz Parmesan Reggiano PDO (grated)
- 3.5 oz breadcrumbs
- 1 egg
- to taste nutmeg
- to taste fine salt
- to taste black pepper
Tools
- Kitchen scale
- Small pot
- Steamer basket
- Spoon
- Food processor
- Spatula
- Bowl
- Parchment paper
- Baking sheet
- Oven
- Fork
- Lid
Steps
To prepare the pumpkin meatballs…
Take the pumpkin, cut it in half and then into pieces about 3/4 inch large, remove the skin and seeds by scooping with a spoon.
Pour the water into a small pot and heat it. Place the steamer basket on top and put the chopped pumpkin inside, cover with the lid, and cook for 15/20 minutes. Check the cooking by piercing the pumpkin with a fork.
Once the pumpkin is soft, remove it from the basket and pour it into the food processor. Run the processor for several seconds to chop the pumpkin into a puree, then transfer it to a bowl with the spatula.
Add the grated Parmesan cheese, breadcrumbs, egg, nutmeg, salt, and pepper to the pumpkin puree. Mix everything well with a spoon.
Moisten your hands and, taking a little mixture at a time, form the meatballs. Place them on the baking sheet covered with parchment paper as you make them.
Finally, bake the meatballs in a preheated oven at 356 degrees Fahrenheit and cook them for 20 minutes in fan mode. Serve them hot.
