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Lunch box: rosemary pumpkin meatballs

Lunch box: rosemary pumpkin meatballs

Rosemary pumpkin meatballs are a tasty, healthy and quick-to-make idea, perfect for the lunch break. Let’s see how to prepare them.

The main reason why during lunch breaks we end up eating a sandwich, a slice of pizza or other not so healthy foods is lack of time. Even though you may be tired, you should cook your lunch the night before.

You should eat something healthy, easy to make, lunch box size, but at the same time tasty. You should try these baked rosemary pumpkins meatballs!

How to cook pumpkin meatballs

polpette di zucca

This recipe is really easy. The ingredients are:

– 600 grams of pumpkin, cleaned and peeled,

– 100 grams of the bread soft inside part,

– 50 grams of breadcrumbs,

– 50 grams of parmesan cheese,

– 1 egg,

– salt and pepper,

– olive oil,

– rosemary.

After having cleaned and peeled the pumpkin, cut it into slices and cook it in the oven for about 20 minutes at 180°.

Once cooked, let cool for a few minutes and then put it in the blender. Separately, chop the bread soft part and mix it with the pumpkin.

Then, add the bread crumbs, the egg, the parmesan cheese, a bit of rosemary, salt and pepper. Mix until well blended. Now shape the meatballs with your hands and roll them in breadcrumbs.

You can fry or bake them in the oven. If you choose to fry, use little olive oil and cook them until golden. If you want to bake the meatballs, put them on a baking tray above a sheet of parchment paper with a little of oil and a few sprigs of fresh rosemary. Bake the meatballs at 180° for about 20-25 minutes, or until golden.

You can eat rosemary pumpkin meatballs freshly baked, or take them with you for your lunch at the office.


Riproduzione riservata © - WT

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