Imported from Instagram

Pumpkin and Chickpea Meatballs with Yogurt Sauce

Name: Pumpkin and Chickpea Meatballs with Yogurt Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 350 g Delica pumpkin (Peeled and cut into pieces); 250 g Pre-cooked chickpeas (Rinsed; remove the outer skins if they come off); Extra-virgin olive oil (As needed to cook the pumpkin in the pan); Rosemary (As needed); Salt (As needed; for the pumpkin, the mixture, and the yogurt sauce); 50 g Grated Parmesan; 100 g Breadcrumbs (Plus as needed for breading); Smoked paprika (Amount not specified; mentioned in the transcript for the mixture); Black pepper (As needed; for the mixture and the yogurt sauce); 150 g Greek yogurt (For the sauce); Lemon juice (As needed); Chives (As needed); Extra-virgin olive oil (As needed for the yogurt sauce)

Recipe by Chef In Camicia @chefincamicia · Instagram

Imported by Caterina Tanzi on SeeMeCook

Tender pumpkin and chickpea meatballs, breaded and baked in the oven, served with a fresh sauce made with Greek yogurt, lemon, and chives.

4 servings35 minItalian

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Ingredients

350 g Delica pumpkin (Peeled and cut into pieces)
250 g Pre-cooked chickpeas (Rinsed; remove the outer skins if they come off)
Extra-virgin olive oil (As needed to cook the pumpkin in the pan)
Rosemary (As needed)
Salt (As needed; for the pumpkin, the mixture, and the yogurt sauce)
50 g Grated Parmesan
100 g Breadcrumbs (Plus as needed for breading)
Smoked paprika (Amount not specified; mentioned in the transcript for the mixture)
Black pepper (As needed; for the mixture and the yogurt sauce)
150 g Greek yogurt (For the sauce)
Lemon juice (As needed)
Chives (As needed)
Extra-virgin olive oil (As needed for the yogurt sauce)

Steps

1
Clean the pumpkin, remove the skin, and cut it into pieces.
2
Heat a little extra-virgin olive oil in a pan. Add the pumpkin, rosemary, and salt, and cook until the pumpkin is tender.
3
Meanwhile, rinse the pre-cooked chickpeas. If the outer skins come off, remove them.
4
Mash the chickpeas with a fork. Once the pumpkin is cooked, mash it as well.
5
Transfer the chickpeas and pumpkin to a bowl. Add the Parmesan, 100 g of breadcrumbs, salt, smoked paprika, and black pepper, then mix.
6
With damp hands, shape the mixture into meatballs.
7
Coat the meatballs in the additional breadcrumbs and bake them in the oven. The source does not specify the temperature or baking time.
8
Prepare the sauce by mixing the Greek yogurt with lemon juice, extra-virgin olive oil, black pepper, salt, and chives.
9
Spread the sauce over the bottom of the plates and arrange the meatballs on top.

Notes

The transcript provides the method but does not specify the oven temperature or baking time; the 20 minutes mentioned in the post is the stated total cooking time. The written text generically indicates grated cheese; the transcript specifies Parmesan.