Pumpkin dumplings: the recipe for the second autumn dish with a stringy filling

The pumpkin dumplings I am a second vegetarian dish delicious and tasty with stringy cheesy heartalso ideal as finger food for an aperitif autumnal. One of the many pumpkin recipes, excellent to prepare for a mouth-watering dinner and easy to make: prepare them, in fact, just bake the pumpkin in the oven then mix it with breadcrumbs, Egg, Parmesan cheese e aromas. Once the balls are formed, they will be stuffed with cheesedip in breadcrumbs and fries until golden brown.

If you prefer, you can bake the pumpkin patties cookedfor a preparation lighter: in this case, place the meatballs on the baking sheet lined with parchment paper, add a drizzle of extra virgin olive oil and cook 180°C For about 20 minutes.

How to Make Pumpkin Meatballs

Cut the pumpkin into slices 1.

Place the pumpkin slices on the baking sheet lined with parchment paper 2.

Season with salt, extra virgin olive oil and bake at 190°C for 30 minutes 3.

Mash the cooked pumpkin in a bowl 4.

Add breadcrumbs, parmesan, egg, sage 5pepper and mix with a spatula.

Make meatballs with the dough and stuff them with cheese cubes 6.

Dip meatballs in breadcrumbs seven.

Fry meatballs in hot oil until golden brown 8.

Pumpkin balls are ready to serve 9.

storage

You can save the pumpkin dumplings in the refrigerator by 2 days, inside an airtight container. You can also freeze raw meatballsalready stuffed and breaded, and fry them while still frozen: leave them for a few minutes at room temperature, before cooking them.