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Pumpkin meatballs and baked ricotta

by Ada Parisi
3674 views 5 min read
Polpette al forno di zucca e ricotta

Delicious, soft and tasty: ricotta and potato pumpkin meatballs are baked, have a crispy breadcrumbs, a streamed heart of cheese and they're light and exquisite. Your children will love them and so will you, because one pulls the other. The recipe also lends itself perfectly to an aperitif with friends, also for the Christmas holidays 2020, as in general all RECIPES OF MEATBALLS AND CROQUETTES, since the fried is always present on the Christmas tables and for the Dinner. As always, I suggest you use sheep's ricotta for a more decisive taste, but if you prefer ricotta vaccina just increase the amount of Parmigiano Reggiano in the dough a little.

As for the pumpkin to use, if you've read my article about PUMPKIN IN THE KITCHEN, you will already know that there are varieties more suitable for creams or soups, other perfect things to do for example in Bittersweet, others suitable for SWEETS WITH PUMPKIN etc. For the meatballs, I suggest you use a rather dry pumpkin like Mantovana, the Violin or the Delica. Also with regard to potatoes, try to prefer floury potatoes, suitable for preparing mash or dumplings.

I chose to bake the pumpkin and ricotta meatballs in the oven, instead of FRY, to have a tasty but light dish and i have to admit i didn't regret it. Obviously, if you wanted to fry them, you just have to be careful that the oil is at a temperature of about 165 degrees, to get a crispy, dry fried. To make the dough workable more easily, I suggest you keep it in the refrigerator for at least 30 minutes, so that it firms up. At this point I suggest you try, if you love pumpkin, the wonderful PUMPKIN DUMPLINGS, even in VIDEO RECIPE. And I wish you good day!

Polpette al forno di zucca e ricotta

BAKED MEATBALLS AND RICOTTA

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

350 grams of Delica or Mantovana pumpkin (weight net of peel and seeds)
250 grams of ricotta cheese
200 grams of floury potatoes
a whole egg
salt and pepper, to taste
a pinch of nutmeg
50 grams of grated parmigiano Reggiano PDO
100 grams of taleggio Dop
breadcrumbs, just enough to coat the meatballs
extra virgin olive oil, just enough to grease the baking tray

Procedure

Cut the pumpkin into pieces (remember that the weight is net, without peel and seeds), put them in a baking tray with little oil and bake in the oven at 180 degrees for 30 minutes or until the pumpkin is tender. Boil or steam the potatoes.

Remember, if the cottage cheese is a bit watery, to put her to school in a schoolboy for a couple of hours so that she loses the excess liquid. You need a fairly dry ricotta. Crush the soft pumpkin and boiled potato with a fork or potato crush, until you reduce them to puree.

Add the ricotta, the egg, grated Parmesan cheese. Mix with a spoon, then join salt, pepper and nutmeg. Taste the dough to make sure it's tasty. Mix with a spoon or fingertip until a homogeneous mixture is obtained.

If the pumpkin and ricotta are dry enough, the dough will be workable immediately. Otherwise, if it's a bit damp, you can put it in the refrigerator for at least an hour to firm. Cut the taleggio into small cubes. With wet hands, take some dough, form a meatball and thread the taleggio in the center. Close the meatball carefully, then knead it in the grated bread topped with a pinch of salt. Place each meatball on a baking tray lined with baking paper and anoilment of extra virgin olive oil. Spray each pumpkin and ricotta meatball with another little oil.

Bake in a static oven preheated to 180 degrees for 15-20 minutes, turning the meatballs mid-cooking, until they are uniformly golden. Serve immediately, with the spinning cheese inside. Bon appétit!

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