Pumpkin & Ricotta Balls | Crispy, Creamy & Full of Autumn Comfort

These golden bites are made with sweet roasted pumpkin, creamy ricotta, and fresh parsley. Crunchy on the outside and soft on the inside, they’re perfect for any occasion — a cozy appetizer or side that’s deliciously versatile whether oven-baked, air-fried, or deep-fried.

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About This Dish

Inspired by Italian autumn flavours, these Pumpkin & Ricotta Balls bring together roasted pumpkin’s natural sweetness and ricotta’s creaminess for a beautifully balanced bite. Lightly crisped on the outside and tender within, they’re perfect as a starter, snack, or side dish. A comforting way to celebrate the season!

Ingredients (Makes Approx. 16 Balls)

Pumpkin (peeled & seeded):	1 kg (2.2 lb)
Ricotta:	200 g (7 oz)
Breadcrumbs:	50 g (½ cup)
Parsley (chopped):	1 handful
Salt & Olive Oil:	To taste
Extra Breadcrumbs:	For coating

How to Make It

Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins

Step 1: Cut pumpkin into small slices, remove seeds and skin, and roast at 180°C (350°F) for 15 minutes until soft.
Step 2: Mash roasted pumpkin in a bowl and mix with ricotta, parsley, breadcrumbs, salt, and olive oil.
Step 3: Shape the mixture into small balls using your hands.
Step 4: Roll each ball in extra breadcrumbs to coat evenly.
Step 5: Choose your cooking method:
- • Oven bake or air-fry at 180°C (350°F) for 15 minutes.
- • Deep fry until golden and crisp (about 5–8 minutes).
Step 6: Serve hot with your favourite dipping sauce or as a side dish.

Tucci’s Tips

Roast the pumpkin instead of boiling — it gives a sweeter, more concentrated flavour.

Add grated Parmesan for extra richness (optional but delicious).

If the mix feels too wet, add a little more breadcrumbs until firm enough to shape.

Variations

Herb Lovers: Add fresh sage or thyme to the mix for aromatic depth.
Spicy Kick: Stir in a pinch of chili flakes for a warming twist.
Cheesy Upgrade: Place a cube of mozzarella in the center for a gooey surprise.

Did You Know?

Historical Fact: Pumpkins have been part of Italian harvest feasts since the 1500s, introduced through Mediterranean trade. They quickly became staples in rustic kitchens from Veneto to Campania.

Fun Fact: In many Italian families, leftover roasted pumpkin was mashed and fried into croquettes — the ancestor of these delicious ricotta balls!

Share Your Dish!

Did you make these Pumpkin & Ricotta Balls? Share your golden bites on Instagram or TikTok and tag @cooking.with.tucci — I’d love to see your version!

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Storage & Thank You

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer until warm and crispy.

Can it be frozen? Yes — freeze for up to 2 months. Reheat straight from frozen at 180°C (350°F) until hot and golden.

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