Meatballs with pumpkin are a very tasty and crunchy second course, inside them, they hide a very creamy heart of provolone. These meatballs are perfect to prepare in the autumn period when the first pumpkins begin to arrive, they are really very simple and quick to make. They are ideal to serve as the main course but also as an appetizer or aperitif and due to their appearance and flavour, they are also perfect for children and for non-pumpkin lovers. If you are on a diet or do not want to fry them, they are also delicious when cooked in the oven.
In fact, just add a drizzle of oil and cook them at 180 ° in a ventilated oven for 25-30 minutes, until they are golden brown. For the realization of the pumpkin meatballs, I suggest you buy a little stringy pumpkin with a sweeter flavour. This recipe is also perfect for those suffering from allergies or intolerances, in fact, it is egg-free and the breading is made with a simple batter of water and flour, you will be amazed by their crunchiness! Let’s see together how to make them!
Preparation time: 30 min
Cooking time: 20 min
Ready in: 50 min
800 g raw pumpkin
3 slices of bread, even stale
100 ml warm vegetable or cow milk
100 g grated parmesan
breadcrumbs to taste
a tablespoon of olive oil
Salt to taste.
paprika and pepper optional
100 g diced sweet or smoked provolone
FOR THE BREADING:
150 g breadcrumbs
2 tablespoons of flour
100 ml of tap water
1 l sunflower oil for frying
2. Preparation of Meatballs with pumpkin
First, let’s start by cleaning the pumpkin well, remove the peel, cut it into pieces and wash it quickly underwater.
After washing the pumpkin, cut it into small pieces and cook it in a pan with a little water for about 10 minutes. In this way, the pumpkin will become very soft. Turn off the heat and let it cool completely.
In the meantime that the pumpkin cools, cut 3 slices of bread, what you have at home is fine (white, wholemeal, with seeds ..), cut it into pieces in a bowl and add the warm milk to make it soften. Let it rest for 10 minutes.
Once the pumpkin is cold, with the help of a fork mash it well and add it to the well-softened bread. We mix everything well.
We combine the salt, a tablespoon of olive oil and the spices we prefer, I added the sweet paprika and very little pepper (chilli, garlic, chives, turmeric are also fine ..).
Finally add the grated Parmesan cheese and the breadcrumbs just enough to form a firm and non-sticky mixture, perfect for making our meatballs.
At this point, take a little of the dough at a time, crush it well and insert a piece of provolone in the middle. We close our meatball well and continue to form all the other meatballs. You can make them more or less large.
Our meatballs are ready to be breaded! We have decided not to use eggs, so in a small bowl make a semi-liquid batter with flour and tap water. This batter will make our meatballs super crunchy!
We dip the meatballs one by one in the batter and then in the breadcrumbs.
Let’s pass them well in breadcrumbs, in this way they will have a nice thick and crunchy breading.
In a pot or pan, we let the seed oil heat up. Do the toothpick test to see when it is ready: dip a toothpick in the oil and when many bubbles form around it, the oil is at the right temperature. Fry the meatballs a little at a time until they are golden brown.
Our Meatballs with pumpkin are ready! You can serve them both hot and cold, they are delicious all the same!