Pumpkin meatballs with stringy heart

Name: Pumpkin meatballs with stringy heart
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 0
Ingredients: 70 g Pumpkin; 300 g Potatoes; 100 g Smoked Scamorza cheese; 1 Egg; 6 tbsp Breadcrumbs; 4 tbsp Grated cheese; Rosemary, to taste; Salt, to taste; Pepper, to taste

Soft on the inside, golden on the outside: these seasonal patties combine the sweetness of pumpkin with creamy potato and a heart of melted smoked scamorza. Finished with rosemary and Parmesan, they’re light, flavourful, and perfect as a starter or savoury bite.

Preparation Time:

30 min

Cooking:

45 min

Difficulty:

Easy

Course:

Ingredients

Pumpkin meatballs

70 g Pumpkin

300 g Potatoes

100 g Smoked Scamorza cheese

1 Egg

6 tbsp Breadcrumbs

4 tbsp Grated cheese

Rosemary, to taste

Salt, to taste

Pepper, to taste

Proceedings

Cut the pumpkin and potatoes into cubes and cook with the 100% steam mode for 30 minutes. Once cooked, blend briefly with the hand blender, add the breadcrumbs, chopped rosemary, pecorino cheese, and egg. Mix well.

Use a spoon to make meatballs of the same size. Insert a cube of scamorza cheese in the center of the dough and form a ball. Roll the patties in breadcrumbs and place on the air-fry tray.

Cook in the countertop combi steam oven and choose the air-fry mode at a temperature of 220°C for 15 minutes.

Once cooked, serve immediately.

Tips

This recipe yields about 8–10 medium-sized meatballs, perfect for 2 people as a main course, or 4 as an appetizer.

Pumpkin meatballs with stringy heart

Ingredients

Products used

Proceedings

Tips

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