Recipes
Pumpkin and ricotta meatballs
Just a few ingredients to prepare pumpkin and ricotta meatballs, a genuine and light second course.
Pumpkin and ricotta meatballs are a very simple recipe to make at home. These are delicious nuggets to serve, with a soft filling and a crunchy exterior. The breading is made with breadcrumbs and contains a truly soft heart ; the tasty mix is given by the union of the pumpkin pulp and the creamy ricotta .
To make these meatballs delicious, therefore, you only need a few ingredients: ricotta, pumpkin, eggs, grated cheese and breadcrumbs. Cook the pumpkin beforehand and then shape the small meatballs. To make them tasty and light, cook them in the oven and serve them in all their crunchiness.
Preparing the recipe for pumpkin and ricotta meatballs
- To begin with, you need to prepare the pumpkin. Then, cut it into slices and clean the inside.
- Place the slices on a baking tray, covered with baking paper. Cook at 180°C for 20 minutes.
- Subsequently, peel the pumpkin and collect the pulp in a bowl; mash it with a fork to obtain a puree.
- In a bowl, shell the egg and add the salt; then, beat it vigorously.
- Add the ricotta to the egg and mix well.
- Add this mixture to the pumpkin puree and stir to combine everything.
- Then, also add the grated cheese.
- Pour the breadcrumbs into a bowl. Gradually take some dough and shape it into a round meatball.
- Pass each ball of dough in the breadcrumbs, making it adhere evenly .
- Line a baking tray with baking paper and cook at 180°C for 15 minutes ; if you can, turn them halfway through cooking.
Read also
The 20 best pumpkin recipes for delicious and amazing dishes
Other cooking variations for pumpkin meatballs
Another healthy and light way to cook your meatballs is to use the air fryer. You can cook the meatballs in an air fryer at 180°-200°C (depending on your appliance) for 10 minutes, vaporizing a little vegetable oil.
To cook the pumpkin meatballs in a pan, pour 2 tablespoons of oil into the container and heat them; once ready, fry for about 15 minutes , until they are golden brown.
Conservation
Pumpkin and ricotta meatballs are a genuine vegetarian second course, suitable for everyone. You can keep them in the fridge for 2 days, closed in a container.
Alternatively, try the goodness of pumpkin meatballs.
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