~ Pumpkin balls ~
Here are my easy, colorful and delicious pumpkin patties! This time I used a Marina di Chioggia pumpkin, with a firm pulp and a sweet taste, with an exceptional bright orange color. I thought of combining them with soy sauce to counteract the sweetness, but they are really tasty even without!
INGREDIENTS:
- 300gr of pumpkin
- 300g stale bread
- breadcrumbs a/r
- salt
- pepper
parmesan - an egg
- a clove of garlic
- oil
METHOD:
Clean the pumpkin and cut it into coarse cubes, put them in a baking dish with a clove of unpeeled garlic and cook at 160 ° for 30-40 minutes. The pumpkin must be soft, but be careful not to burn it! Meanwhile, put the stale bread to soak in warm water, then squeeze well and set aside. Remove the pumpkin from the oven and, with the help of a fork, mash it slightly and coarsely then let it cool. In a bowl combine the flaked pumpkin, an egg, salt and pepper, Parmesan and mix well. Add breadcrumbs a/r to dry the dough a little and facilitate the formation of balls. Be careful not to overdo, otherwise the meatballs will results dry one cooked. Prepare a baking sheet with parchment paper, grease it with oil and place the meatballs. Sprinkle the surface with Parmesan cheese or breadcrumbs (to taste) and bake in the oven at 180 ° for approx. 20-30 minutes.
TIPS: in this recipe I decided to combine the meatballs with soy sauce to dampen the sweetness. But the balls are also very tasty alone, depending on personal tastes, of course. For the cooking of the pumpkin I have given you some timing that may be different depending on the oven, so I recommend you to check from time to time and, when the pumpkin is easy to mash with a fork, it will be done. The same for cooking the meatballs, when they are golden they will be ready. Enjoy your meal!
