These "cheesy pumpkin - meatless - meatballs" are a great appetizer for any fall meal.
You can use any variety of pumpkin, it will always work well!
I cut, peeled and cubed the pumpkin by myself but you can easily find pre-cubed pumpkin in the store: it will save you plenty of time!
Ingredients
1 lb of peeled and cubed pumpkin
1 cup of breadcrumbs
1 cup of grated Parmigiano cheese
1 egg
2 oz of smoked mozzarella (cut in small cubes)
Olive oil
Salt and pepper to taste
1 tsp of dry rosemary or 1 fresh sprig
Method
Begin by cooking the pumpkin in a pan with a drizzle of extra virgin olive oil, along with rosemary, salt, and pepper. Sauté for a few minutes, then add half a cup of water and cover with a lid. Allow it to cook for approximately 15 minutes.
Once the pumpkin is cooked, transfer it to a bowl and mash it using a fork. Mix in 1 egg, 2 tablespoons of grated parmesan, and breadcrumbs until well combined.
Take a heaping tablespoon of the mixture and shape it into a disk. Place a cube of smoked mozzarella in the center, seal the disk to enclose the cheese, and shape it into a ball, flattening slightly.
Next, roll the flattened ball in breadcrumbs on a plate, ensuring it is evenly coated. Transfer the ball to a large plate and repeat the process with the remaining pumpkin mixture.
In a pan over medium-high heat, heat 1 tbsp of olive oil. Place the balls in the pan and cook until golden brown, turning them occasionally, for about 6 to 7 minutes. Once done, drain them on paper towels to remove excess oil.
Serve the meatless meatballs immediately to enjoy the melted mozzarella center. Pair them with marinara sauce or your preferred dip. Buon Appetito!
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