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.

---

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

Eggplant Meatballs

Polpette di Melanzane

I love meatless meatballs! This is a great vegetarian recipe; the eggplant meatballs are easy to prepare, inexpensive and delicious. The size is usually that of a golf ball, but you can make them any size you want. We usually serve the eggplant meatballs as an appetizer or a side dish.

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) eggplants, diced
about  ½ lb (220g) Italian bread
1 egg
½  cup (120ml) grated Pecorino Romano cheese
2-3 tbsp. fresh minced parsley
about ½ cup (120ml) corn flour
pepper to taste
Vegetable oil (just enough to fry)

Method:

1.        Bring a large pot of water (about 4 cups or 1 liter) with 1 tsp. of salt to a boil.  Add eggplants and cook for some minutes until tender. Then drain with a colander.

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, eggplants, egg, cheese, parsley, corn flour, ½ tsp. of salt and pepper.  Mix all the ingredients and - with your hands - form the eggplant meatballs.

4.        Heat the oil and fry them.  Season with salt and serve.

Note: You can use Parmigiano Reggiano (or Grana Padano) cheese instead of Pecorino Romano cheese.