{"id":15396,"date":"2025-10-24T09:00:30","date_gmt":"2025-10-24T09:00:30","guid":{"rendered":"https:\/\/nobili.sviluppo.spherica.it\/baked-pumpkin-and-scamorza-meatballs\/"},"modified":"2026-01-14T10:31:04","modified_gmt":"2026-01-14T10:31:04","slug":"baked-pumpkin-and-scamorza-meatballs","status":"publish","type":"post","link":"https:\/\/nobili.sviluppo.spherica.it\/en\/baked-pumpkin-and-scamorza-meatballs\/","title":{"rendered":"Baked pumpkin and scamorza meatballs"},"content":{"rendered":"

Golden, melty, and fragrant bites: the perfect appetizer (or main course) for October<\/span><\/h2>\n

Crispy on the outside and soft on the inside, these meatballs combine the sweetness of pumpkin with the melty, savory note of Nobili Scamorza. Quick to prepare and loved by everyone, they\u2019re perfect served with a simple mixed salad or a yogurt and herb sauce.<\/p>\n

Ingredients (20\u201324 meatballs)<\/b><\/h3>\n
    \n
  • 600 g of pumpkin (delica or butternut, already cleaned)<\/li>\n
  • 120 g of Nobili Scamorza, cut into small cubes<\/li>\n
  • 1 medium egg<\/span><\/li>\n
  • 40 g of grated Parmigiano Reggiano<\/li>\n
  • 60\u201380 g of breadcrumbs (plus extra as needed for coating)<\/li>\n
  • 1 finely chopped garlic clove (optional)<\/li>\n
  • Chopped fresh parsley or thyme, to taste<\/li>\n
  • Nutmeg, salt, and pepper, to taste<\/li>\n
  • Extra virgin olive oil, to taste<\/li>\n
  • (Optional) sesame or poppy seeds for a crunchy coating<\/li>\n<\/ul>\n

    Step by step preparation<\/b><\/h3>\n
      \n
    1. Cook the pumpkin
      Cut the pumpkin into cubes and season with a drizzle of olive oil, salt, and pepper. Bake at 200 \u00b0C (390 \u00b0F) for 20\u201325 minutes, until tender and dry at the edges. Mash with a fork and let cool slightly.<\/li>\n
    2. Prepare the mixture
      In a bowl, combine the pumpkin pur\u00e9e, egg, Parmesan, herbs (garlic if you like), a grating of nutmeg, salt, and pepper. Add the breadcrumbs a little at a time until you get a soft but workable mixture.<\/li>\n
    3. Shape and fill
      Take small portions (about 30\u201335 g), flatten them in your palm, place 2\u20133 cubes of Nobili Scamorza in the center, and seal to form a ball. Roll each meatball in breadcrumbs (mixed with seeds, if using).<\/li>\n
    4. Bake
      Arrange on a baking tray lined with parchment paper, drizzle with a little olive oil, and bake at 190 \u00b0C (375 \u00b0F) for 18\u201320 minutes, turning halfway through. For extra crispiness, finish with 2 minutes under the grill.<\/li>\n
    5. Serve
      Let the meatballs rest for 3\u20134 minutes, then serve them melty and hot with a seasonal salad or a yogurt sauce (yogurt, lemon, salt, pepper, herbs).<\/li>\n<\/ol>\n

      Tips<\/b><\/h3>\n
        \n
      • If the mixture seems too moist, slightly increase the breadcrumbs or add 1 tablespoon of chickpea flour for a more rustic crust.<\/li>\n
      • Finger-food version: make 18\u201320 g mini meatballs and reduce the baking time to 14\u201316 minutes.<\/li>\n<\/ul>\n

        Conclusion<\/b><\/h3>\n

        Golden, fragrant, and with a tender heart: pumpkin & Nobili Scamorza meatballs are the perfect way to bring October flavors to the table with a simple, irresistible recipe.<\/p>\n

        Have a nice meal<\/strong><\/p>\n\n

        <\/p>\n","protected":false},"excerpt":{"rendered":"

        Golden, melty, and fragrant bites: the perfect appetizer (or main course) for October Crispy on the outside and soft on the inside, these meatballs combine the sweetness of pumpkin with the melty, savory note of Nobili Scamorza. Quick to prepare and loved by everyone, they\u2019re perfect served with a simple mixed salad or a yogurt and herb sauce. Ingredients (20\u201324 meatballs) 600 g of pumpkin (delica or butternut, already cleaned) 120 g of Nobili Scamorza, cut into small cubes 1 medium egg 40 g of grated Parmigiano Reggiano 60\u201380 g of breadcrumbs (plus extra as needed for coating) 1 finely chopped garlic clove (optional) Chopped fresh parsley or thyme, to taste Nutmeg, salt, and pepper, to taste Extra virgin olive oil, to taste (Optional) sesame or poppy seeds for a crunchy coating Step by step preparation Cook the pumpkinCut the pumpkin into cubes and season with a drizzle of olive oil, salt, and pepper. Bake at 200 \u00b0C (390 \u00b0F) for 20\u201325 minutes, until tender and dry at the edges. Mash with a fork and let cool slightly. Prepare the mixtureIn a bowl, combine the pumpkin pur\u00e9e, egg, Parmesan, herbs (garlic if you like), a grating of nutmeg, salt, and pepper. Add the breadcrumbs a little at a time until you get a soft but workable mixture. Shape and fillTake small portions (about 30\u201335 g), flatten them in your palm, place 2\u20133 cubes of Nobili Scamorza in the center, and seal to form a ball. Roll each meatball in breadcrumbs (mixed with seeds, if using). BakeArrange on a baking tray lined with parchment paper, drizzle with a little olive oil, and bake at 190 \u00b0C (375 \u00b0F) for 18\u201320 minutes, turning halfway through. For extra crispiness, finish with 2 minutes under the grill. ServeLet the meatballs rest for 3\u20134 minutes, then serve them melty and hot with a seasonal salad or a yogurt sauce (yogurt, lemon, salt, pepper, herbs). Tips If the mixture seems too moist, slightly increase the breadcrumbs or add 1 tablespoon of chickpea flour for a more rustic crust. Finger-food version: make 18\u201320 g mini meatballs and reduce the baking time to 14\u201316 minutes. Conclusion Golden, fragrant, and with a tender heart: pumpkin & Nobili Scamorza meatballs are the perfect way to bring October flavors to the table with a simple, irresistible recipe. Have a nice meal<\/p>\n","protected":false},"author":2,"featured_media":18660,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[453],"tags":[512,464],"class_list":["post-15396","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-digustinobili-in-cucina","tag-caseificio-nobili","tag-scamorza"],"acf":[],"_links":{"self":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts\/15396","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/comments?post=15396"}],"version-history":[{"count":0,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts\/15396\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/media\/18660"}],"wp:attachment":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/media?parent=15396"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/categories?post=15396"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/tags?post=15396"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}