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Kürbisbällchen mit zartschmelzender Käsefüllung

Innen weich und außen goldbraun: Diese saisonalen Kürbisbällchen verbinden die natürliche Süße von Kürbis mit cremiger Kartoffel und einem Kern aus geschmolzenem, geräuchertem Scamorza. Verfeinert mit Rosmarin und Parmesan sind sie leicht, aromatisch und ideal als Vorspeise oder herzhafter Snack.

Zubereitungszeit:
30 min
Zubereitung:
45 min
Schwierigkeitsgrad:
Easy
Gang:

Zutaten

Kürbisbällchen
70 g Kürbis
300 g Kartoffeln
100 g Geräucherter Scamorza-Käse
1 Ei
6 EL Paniermehl
4 EL geriebener Käse
Rosmarin, nach Geschmack
Salz, nach Geschmack
Pfeffer, nach Geschmack

Zubereitung

1

Kürbis und Kartoffeln in Würfel schneiden und im 100-%-Dampfmodus 30 Minuten garen.

Anschließend kurz mit dem Stabmixer pürieren. Paniermehl, gehackten Rosmarin, Pecorino und das Ei hinzufügen und alles gut vermengen.

Kürbisbällchen mit zartschmelzender Käsefüllung
2

Mit einem Löffel gleich große Bällchen formen. Jeweils einen Würfel Scamorza in die Mitte der Masse geben und zu einer Kugel formen.

Die Bällchen in Paniermehl wälzen und auf das Air-Fry-Blech legen.

3

Im Kompakt-Kombi-Dampfbackofen im Air-Fry-Modus bei 220 °C für 15 Minuten garen.

Anschließend sofort servieren.

Tipps vom Küchenchef

Dieses Rezept ergibt etwa 8–10 mittelgroße Kürbisbällchen – ideal als Hauptgericht für 2 Personen oder als Vorspeise für 4 Personen.

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