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.
- 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
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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