Italian Appetisers Recipes, Italian Vegetables Recipes

POLPETTE DI ZUCCA (PUMPKIN MEATBALLS WITH STRINGY CHEESE HEART)

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Pumpkin meatballs are a simple and tasty preparation, ideal for autumn, to be served as appetizer or second course.

To make them, few ingredients are needed: pumpkin, bread crumbs, eggs, Parmigiano cheese and parsley.


The breadcrumbs give these veggie balls a crispy outer coating, while inside there is a stringy heart of scamorza cheese.

The secret is to serve your meatballs piping hot, so as to preserve the creamy interior.

 

 

 

 

INGREDIENTS

  • 21 oz of pumpkin
  • salt to taste
  • rosemary to taste
  • oil for frying
  • parsley to taste
  • 1/2 cup of breadcrumbs
  • 1/4 cup of Parmigiano Reggiano cheese
  • diced scamorza cheese or your favorite cheese
  • 1 egg
  • breadcrumb as needed

 

DIRECTIONS:
Cut the pumpkin into slices.

Season with salt and a drizzle of oil and rosemary and bake at 392 F for 30 minutes.

Mash the pumpkin, add the Parmesan cheese, breadcrumbs, salt, egg and parsley.

Create a puree, if it is too soft, add more breadcrumbs.

Form patties and place a cheese square in the center of each one.

Dip the patties in the breadcrumbs and let rest in the fridge for 30 minutes.

Fry in hot oil.

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One Comment

  1. These are my new favorite meatballs. Easy to prepare and so good. I think the water worked magic,

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