Good to find you my dears! Here that after a few days of vacation I return to the culinary lands 🙂 I hope with culinary recipes as much as you like. What I propose to you today I didn't cook on vacation :)) not even after I got home, because I'm still recovering from the long journeys… but I cooked before the holiday and I didn't get to show you.
This pumpkin meatball recipe is not really a special and special recipe , I am even convinced that many of you have already made it, but I must boast of another resounding success in terms of children's diet :))
- ~ 200 g pumpkin (grated and drained)
- 50 g cheese
- 2 tablespoons grated Parmesan cheese
- 1 or
- 2 tablespoons breadcrumbs or flour
- a few cloves of garlic
- salt and pepper
- thyme and green basil
- a few tablespoons of breadcrumbs for frying before frying
- frying oil
Preparation Pumpkin meatballs:
Peel a squash, grate it and squeeze the juice. Sprinkle with a little salt and set aside for a few minutes, until they leave their juice. Squeeze the juice well by squeezing the squash between the palms.
Put in a bowl, then add the grated cheese, Parmesan cheese, egg, 2 tablespoons of breadcrumbs, pepper, crushed garlic and chopped herbs. Mix the composition well until it becomes homogeneous.
With a wet hand, form the meatballs and roll them in breadcrumbs.
We fry them in a little hot oil. After we have browned them well, we take them out on an absorbent towel, to drain the excess oil.
Serve hot with plenty of mujdei or tzatziki sauce 😉