Pumpkin and Saffron Meatballs 🎃
Procedure
- 500 g Pumpkin
- 1 sachet of Leprotto Saffron
- 200 g breadcrumbs
- Egg
- 1 teaspoon salt
- 1 teaspoon Pepper
- 0.5 teaspoon Garlic powder
- Cook the pumpkin for 10 minutes in boiling water, then sauté it in a pan with a drizzle of oil for another 5 minutes so that it releases a good amount of its juices. The fr...
- Cook the pumpkin for 10 minutes in boiling water, then sauté it in a pan with a drizzle of oil for another 5 minutes so that it releases a good amount of its juices. The fr...
- Cook the pumpkin for 10 minutes in boiling water, then sauté it in a pan with a drizzle of oil for another 5 minutes so that it releases a good amount of its juices. The fr...
- Cook the pumpkin for 10 minutes in boiling water, then sauté it in a pan with a drizzle of oil for another 5 minutes so that it releases a good amount of its juices. The fr...
We cook the pumpkin for 10 minutes in boiling water, then we sauté it in a pan with a drizzle of oil for another 5 minutes so that it loses a good amount of its juices.
Blend it with all the seasonings, adding the sachet of saffron. Then let it cool.
Once the mixture has cooled, add two eggs and 150g of breadcrumbs, grease your hands and begin to form our meatballs.
We bread them, add a drizzle of oil on the surface and bake them at 200° x 15°.
The chef recommends:
The pumpkin can be replaced with any vegetable, just adjust the doses of breadcrumbs .
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I grew up surrounded by my grandfather's vegetable garden, my grandmother's sun-dried tomatoes, malloreddus, culurgiones, panade, and carasau. Food has always intrigued me, but only in March 2020 did I find peace in the kitchen. I began to experiment, try new things, and perfect old recipes. In April 2022, Ali's Cookery, my alter ego, was born.
