Pumpkin and ricotta meatballs are a light, creamy and gluten-free appetizer, perfect for those looking for a tasty option that is suitable for different dietary needs. Thanks to the sweetness of the pumpkin and the softness of the ricotta, these meatballs are irresistible and easy to prepare. Excellent as finger food or accompanied by a light sauce, they will conquer everyone at the first bite! 😋
Vegetarian
Gluten-free
👥 Servings: 5-6 people
💰 Cost: Low
⏱️ Preparation time: 15 min
⏱️ Cooking time: 20 min
🔋 Difficulty: Easy
Ingredients
For about 20-24 pumpkin and ricotta meatballs
- 400g (14 oz) pumpkin
- 200g (7 oz) ricotta
- 50g (1.8 oz) rice flour
- 2 eggs
- 40g (1.4 oz) grated parmesan cheese
- Nutmeg to taste
- Salt and pepper to taste
- Extra virgin olive oil for cooking
- Chopped parsley (optional)
Preparation
How to make pumpkin and ricotta meatballs:
- Cook the pumpkin: Cut the pumpkin into cubes and steam or bake at 180°C for about 20 minutes, until soft.
- Prepare the mixture: Mash the pumpkin with a fork or blender until smooth. Add the ricotta, parmesan, eggs and rice flour.
- Add the herbs: Combine salt, pepper and a sprinkling of nutmeg. If desired, add chopped parsley for a touch of freshness.
- Form the meatballs: With slightly damp hands, form small meatballs and place them on a baking tray lined with baking paper.
- Cooking: Bake in a preheated oven at 180°C for 20 minutes, until golden brown. Alternatively, you can cook them in a pan with a drizzle of oil to obtain a crispy crust.
- Serve: Enjoy them hot or warm, accompanied by a light sauce or Greek yogurt for a touch of freshness! 😋
Sustainable Tips ♻️
To avoid waste, you can use pumpkin left over from other preparations and ricotta already in the fridge, even goat ricotta for a more intense flavor. If you want to experiment with different gluten-free flours, try chickpea flour, which offers a higher protein intake and a slightly toasted flavor.
For low-impact cooking, opt for steaming instead of the oven, so as to reduce energy consumption and better preserve the nutrients of the pumpkin. If you want to make the recipe completely plant-based, you can replace the parmesan with nutritional yeast flakes, a tasty alternative rich in B vitamins.
The extra virgin olive oil used for cooking can be chosen from local producers to reduce the ecological footprint of transportation.
