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!