...among the many pumpkin-based recipes, I bet you were missing these! Tasty meatballs with a crunchy outside and soft inside.. with a stringy center that will drive you crazy.
Step 1 of 4: Mash the pumpkin with a fork and then combine the ingredients. The bread, well squeezed, the egg, the salt, the nutmeg and the aromatic herbs.
Step 2 of 4: Give it a first mix and then begin to incorporate the chickpea flour (or breadcrumbs) until the mixture is workable with your hands. At this point, take a little of the dough.
Step 3 of 4: Make a hole in the center to place the cheese and close it back up, shaping the meatball. Coat them in breadcrumbs before placing them on a baking tray lined with baking paper and greased with a little seed oil.
Step 4 of 4: Bake at 200 degrees for about 15/20 minutes, turning them halfway through cooking.
Recipe by MescolaBene
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, Milk, and Sesame
| Average values | Per serving370 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 3,014 kJ720 kcal | 815 kJ195 kcal |
| Fat | 10.95 g | 2.96 g |
| of which saturated fatty acids | 3.92 g | 1.06 g |
| Carbohydrates | 126.13 g | 34.09 g |
| of which sugars | 12.03 g | 3.25 g |
| Fibre | 12.43 g | 3.36 g |
| Protein | 31.23 g | 8.44 g |
| Salt | 1.15 g | 0.31 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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