Egg-Free Pumpkin Meatballs
Equipment
Ingredients
Main Ingredients
pumpkin (butternut or violina) (peeled, cleaned)
500 g
breadcrumbs (corn-based)
80 g
parmesan cheese (grated)
80 g
aromatic herbs (fresh)
2 tbsp
melting cheese
100 g
salt
1 tsp
olive oil
30 ml
Instructions
Prepare the pumpkin
Cut the pumpkin into slices about 1 cm thick.
Roast the pumpkin
Place the slices on a baking sheet, drizzle with a little olive oil, and roast in the oven at 180°C for 25-30 minutes.
Cool and mash the pumpkin
Once the pumpkin is cooked, let it cool, then transfer to a bowl and mash with a fork.
Mix the ingredients
Add the breadcrumbs, grated parmesan, aromatic herbs, and salt. Mix well to combine all ingredients.
Form the meatballs
Shape the mixture into meatballs, placing a small piece of melting cheese in the center of each.
Cook the meatballs
Heat a little olive oil in a pan and cook the meatballs for about 10 minutes, turning occasionally until golden.
Original recipe
Storage
Reheat gently to maintain the gooey cheese center. Thaw frozen meatballs overnight in the fridge before reheating.
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