Mini Pumpkin Sage Balls with Balsamic Creme Fraiche

Mini Pumpkin Sage Balls with Balsamic Creme Fraiche
  • PREP TIME
    25 mins
  • COOK TIME
    25 mins
  • TOTAL TIME
    50 mins
  • SERVING
    16 People
  • VIEWS
    69

Delight your guests with these savory pumpkin orbs, a delightful departure from the usual cheesy appetizers. Infused with aromatic sage and crowned with crispy fried sage leaves, these baked pumpkin balls are served with a tangy balsamic creme fraiche for a truly unforgettable culinary experience.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    6 g
  • Cholesterol
    18 mg
  • Fiber
    1 g
  • Protein
    2 g
  • Saturated Fat
    2 g
  • Sodium
    146 mg
  • Sugar
    1 g
  • Fat
    8 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.

Image Step 02
02 Step

Recipe View 9 mins Heat canola oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic, and cook 2 minutes until softened, then stir in the chopped sage, and cook 2 more minutes. Scrape into a large bowl, and stir in the pumpkin puree, bread crumbs, eggs, salt, and black pepper until combined. Roll the mixture into 1 1/2 inch balls, and place onto the greased baking sheet.

Image Step 03
03 Step

Recipe View 15 mins Bake in preheated oven until firm and hot, about 15 minutes.

Image Step 04
04 Step

Recipe View 5 mins Meanwhile, heat the frying oil to 350 degrees F (175 degrees C), and add the sage leaves. Fry until the bubbles begin to subside and the leaves are crispy. Remove the leaves, and drain on a paper towel-lined plate. Prepare the dipping sauce by stirring together the sour cream, whipping cream, sugar, and balsamic vinegar until smooth. To serve, sprinkle the pumpkin balls with fried sage leaves and serve with the dipping sauce on the side.

For a richer flavor, consider using brown butter instead of canola oil to sauté the onions and garlic.
If fresh sage is unavailable, dried sage can be used, but reduce the amount to 1 teaspoon.
To ensure even baking, use an ice cream scoop to form the pumpkin balls.
The balsamic creme fraiche can be made ahead of time and stored in the refrigerator for up to 24 hours.

Frankie Ziemann

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 23 Ratings)
Total Reviews: (4)
  • Jeremie Nitzsche

    These were a hit at my party! Everyone loved the unique flavor combination.

  • Ludwig Buckridge

    Easy to follow recipe and the results were fantastic. Thank you for sharing!

  • Vita Sporer

    The balsamic creme fraiche is the perfect complement to the savory pumpkin balls. I will make it again!

  • Cullen Mueller

    I added a pinch of nutmeg to the pumpkin mixture for extra warmth. Delicious!

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