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Easy Pumpkin Meatballs-Ready in Minutes-Secrets
and Mistakes to watch out for
---------------------------------------------
In addition to frying the pumpkin meatballs, we can also put them in the oven, put very little olive oil on top. Bake in a preheated oven at 180 degrees until they take on color.
Of course, we can also bake in any other device we wish, as long as the pumpkin meatballs are firm and not runny, so that we can shape them with our hands.

- Whichever zucchini we choose to use, the process is exactly the same. There are many varieties that we can use. We can use anything in zucchini, even yellow zucchini.

- I'll take a bowl, add a colander and grater, grate my courgettes
in the thick part as you see. I will need about 4 to 5 large zucchini.

- To my zucchini I will add: ▪ 1/2 teaspoon of salt. I'm going to stir too much Well, to get the salt everywhere. This way I will be able to get the excess moisture out of my squash.
- Let our zucchini drain for at least 10 minutes. After 10 minutes my zucchini has released all its juices.
- I press very well with my hands to remove the excess water.
If you find it difficult of course you can put the zucchini in a towel and squeeze it and remove the excess water easily and quickly.

- In a large and spacious bowl I have added my pumpkin set.
- We need approximately: ▪ 450 to 500 gr. grated zucchini.

▪ 1 bunch of dill
▪ 1 bunch of parsley
▪ 1 bunch of mint
▪ 2 large dry onions, grated
▪ Of course optional if we have it we can use: 1 bunch of spring onion. The more herbs you add, the tastier the pumpkin meatballs will be.

▪ 200 - 250 gr. part of our liking
(Of course you can add as much feta as you like. But be careful not to make your pumpkin meatballs salty.)

▪ 2 whole eggs
▪ 1 sharp teaspoon of salt
▪ 1/4 teaspoon of black pepper
(Of course, salt and pepper can also be to taste)
▪ 4-5 large spoons of self-rising flour // In case we don't have self-rising flour, add: ▪ 1 bag of backing powder 15 gr and ▪ all-purpose flour / I want the soup spoons to be very full.

S.O.S : Of course, the flour can be increased or decreased, because it matters how well we have crushed our pumpkin. If we have left unnecessary moisture, more flour may be needed. This is something that the pumpkin meatballs themselves will show us.
- With our hand we will be able to understand much better the moisture of our material, so that we can better calculate the flour to add.

WARNING SIGN. : I add the flour spoon by spoon / not all at once.
- In total we will add: ▪ 5 very full spoons of self-rising flour.

- A MISTAKE you must prevent. CAUTION:
WARNING SIGN. : How do I know the pumpkin meatballs need more flour ?????
A great example is when they start to dissolve in the pan while frying.

- Do not add a lot of pumpkin meatballs because the temperature will drop from the olive oil.
- Clean the olive oil with a strainer and continue frying.
- Of course, if you leave it in the fridge, all the aromas will combine and the pumpkin meatballs will become even more delicious.