Pumpkin meatballs are a practical dish that combines basic, readily available ingredients. The recipe uses roasted pumpkin and boiled potatoes as the primary base, which are then combined with parmesan cheese, breadcrumbs, and eggs to form a consistent mixture suitable for shaping.
Each meatball is filled with a small piece of cheese and coated in flour, egg, and breadcrumbs before frying, resulting in a crisp exterior and soft interior. This dish can serve as an appetizer, side dish, and is appropriate for casual meals or informal gatherings.
What Are Pumpkin Meatballs?
Pumpkin meatballs are a delightful twist on traditional meat-based meatballs, which are completely vegetarian yet packed with flavor. The main ingredient, roasted pumpkin, pairs beautifully with creamy mashed potatoes and nutty parmesan cheese. Breadcrumbs and eggs help bind everything together, with a cube of cheese hidden in the center.
Originating as a clever Italian inspired way to use up seasonal pumpkins, these meatballs balance texture and taste.
Pro Tips for the Best Pumpkin Meatballs
- Choose the right pumpkin, and you can go for a kabocha pumpkin for the best texture and flavor. They’re naturally sweet and creamy.
- After baking, if your pumpkin feels too watery, lightly pat it dry with a paper towel before mashing. This keeps the mixture firm and easy to shape.
- When inserting the cheese cube, make sure it’s fully covered by the pumpkin mix to prevent it from leaking during frying.
- There is nothing stopping you from making it your own. Add herbs to give the meatballs a richer, aromatic profile.
Frequently Asked Questions
What cheese works best for the filling?
Mozzarella is a classic choice for its stretchy, gooey melt. However, you can also use cheddar for a sharper flavor or provolone for a milder, creamy center.
Can I bake these instead of frying?
Yes! For a lighter version, place the breaded meatballs on a parchment-lined tray, spray them with olive oil, and bake at 190°C (375°F) for about 25 minutes.
Why did my meatballs fall apart while frying?
That usually happens if the mixture is too soft. Add a bit more breadcrumbs to firm it up before shaping. Also, chilling before frying helps hold their shape.
What can I serve them with?
They pair beautifully with a light tomato sauce or even plain yogurt mixed with herbs. Serve them with salad, pasta, or crusty bread for a complete meal.
How to Store Pumpkin Meatballs
Store leftover meatballs in an airtight container for up to 3 days. You can freeze the uncooked, breaded meatballs on a tray until firm, then transfer them to a freezer bag. Fry or bake directly from frozen, just add a few extra minutes to the cooking time.
Ingredients
How to Make Pumpkin Meatballs
Peel and slice the pumpkin, then arrange them on a baking tray lined with parchment paper, and sprinkle with salt and rosemary leaves.
Peel and slice the pumpkin, then arrange them on a baking tray lined with parchment paper, and sprinkle with salt and rosemary leaves.
Bake at 180°C (350°F) for about 20 minutes. Once cool, remove the rosemary and mash the pumpkin in a bowl.
Bake at 180°C (350°F) for about 20 minutes. Once cool, remove the rosemary and mash the pumpkin in a bowl.
Add the boiled potatoes and mash together until smooth.
Add the boiled potatoes and mash together until smooth.
Mix in the breadcrumbs, parmesan, egg, salt, and pepper, and knead until you get a smooth mixture. Take small portions of the mixture, roll them into balls, and place cheese inside.
Mix in the breadcrumbs, parmesan, egg, salt, and pepper, and knead until you get a smooth mixture. Take small portions of the mixture, roll them into balls, and place cheese inside.
Seal it back up around the cheese, and roll each ball in flour
Seal it back up around the cheese, and roll each ball in flour
Dip the flour coated balls into beaten egg, and finally coat with breadcrumbs.
Dip the flour coated balls into beaten egg, and finally coat with breadcrumbs.
Fry the meatballs in batches until golden on all sides.
Fry the meatballs in batches until golden on all sides.
Serve the meatballs warm, so that when you cut them open, the melted cheese flows out.
Serve the meatballs warm, so that when you cut them open, the melted cheese flows out.
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