Pumpkin Meatballs

Polpette di Zucca

This vegetarian meatballs are delicious!

 

 

Preparation time:  15 minutes
Cooking time: about  30 minutes

Serves  3-4

Ingredients:

water, about 4 cups (1 L) plus enough to soak the bread
salt, about 1 ½ tsp.
1 lb. (450g) chopped pumpkin,
about ½ lb. (220g) Italian bread,
2 eggs,
1  cup (250ml) grated Pecorino Romano cheese[1],
2-3 tbsp. fresh minced parsley,
about ½ cup (120ml) of corn flour,
pepper to taste,
vegetable oil (enough to fry)

Method:

1.        Bring a large pot of water (about 4 cups or 1 L) with 1 tsp. of salt to a boil.  Add the pumpkin to the boiling water and cook for about 10 minutes. Then drain well and squeeze it to remove the water.
2.        Tear the bread into little pieces and soak in the water until it is soft; then squeeze by hand to remove the water.
3.        In a large bowl combine bread, pumpkin, eggs, cheese, parsley, corn flour, ½ tsp. of salt and pepper.  Mix all the ingredients, then, with your hands, form the meatballs.
4.        Heat the vegetable oil and fry them. Then season with salt and serve.

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[1] You can use Parmigiano Reggiano (or Grana Padano) cheese instead of the Pecorino Romano cheese.