Delicious pumpkin and amaranth meatballs, here’s how to prepare a delicious seasonal and gluten-free appetizer!
Pumpkin and amaranth meatballs are a light and gluten-free appetizer. Amaranth is a food rich in proteins and naturally gluten-free , generally consumed as if it were a cereal. Amaranth grains are very versatile and for this reason they can be used as a base for many dishes in order to meet the needs of those who are intolerant to gluten.
Let’s now see all the steps of the recipe!
Preparation of pumpkin and amaranth croquettes
- Peel the potatoes, wash and finely grate them, also add the peeled and grated pumpkin as thinly as possible. Peel the garlic, chop it finely and fry it in a pan with the extra virgin olive oil.
- Add the potato and pumpkin mixture, stir and cook for 15 minutes over low heat or just enough to make them soft. Season with salt.
- Put the amaranth in a saucepan, cover with water and cook for 20 minutes. When cooked, turn off the heat and let it cool. Add the cooked amaranth to the pumpkin and potatoes, mix well then form small balls trying to compact as much as possible with your hands.
- Place the meatballs on a plate and bread them in a gluten-free breadcrumb preparation, then arrange them on a baking sheet lined with parchment paper and bake in a preheated oven at 180 ° C for 10-15 minutes . When cooked, remove from the oven and serve immediately with sauces and side dishes to taste.
Enjoy your meal!
Alternatively you can try the amaranth and zucchini meatballs .
These greedy and veg meatballs can be stored in the refrigerator for about 2-3 days , in a special container with an airtight lid. We do not recommend freezing in the freezer.