Polpette di Zucca e Pecorino al Forno (Baked Pumpkin and Pecorino Balls)
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Ingredients
- 500 g pumpkin, peeled and cubed
- 100 g fresh breadcrumbs
- 60 g pecorino romano, grated
- 1 eggs
- 6 fresh sage leaves
- 400 g passata
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 266 kcal
- Protein
- 10.9 g
- Carbohydrate
- 24.4 g
- of which sugars
- 8.6 g
- Fat
- 13.3 g
- of which saturates
- 4.5 g
- Fibre
- 2.8 g
- Salt
- 1.00 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Roast the pumpkin with 1 tablespoon of the olive oil for 25 minutes until tender, then mash roughly and cool for 10 minutes.
- 2
Mix the mashed pumpkin with the breadcrumbs, pecorino, egg and chopped sage. Season and shape into 16 balls.
- 3
Arrange on an oiled baking tray, drizzle with the remaining olive oil and bake for 20 minutes, turning once, until golden and firm.
- 4
Meanwhile, warm the passata in a small pan for 10 minutes.
- 5
Serve the baked balls with the warmed passata.
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