Best 3 Mini Pumpkin Sage Balls With Balsamic Creme Fraiche Recipes
Welcome to the ultimate culinary journey as we embark on a quest to discover the most tantalizing and delectable recipe for "mini pumpkin sage balls with balsamic crème fraiche." This extraordinary dish promises an explosion of flavors, combining the sweetness of pumpkin, the aromatic essence of sage, and the rich tanginess of balsamic crème fraiche. Whether you're hosting a festive gathering or seeking a cozy meal to warm your soul, this article will guide you through the process of creating these irresistible morsels of perfection. So, prepare to be captivated as we delve into the world of culinary delights and uncover the recipe that will elevate your taste buds to new heights.
Here are our top 3 tried and tested recipes!
MINI PUMPKIN SAGE BALLS WITH BALSAMIC CREME FRAICHE
An easy appetizer that isn't cheese! These baked pumpkin balls will really impress company. They're sprinkled with fried sage leaves and served with a tangy dipping sauce.
Provided by cocojo761
Categories Appetizers and Snacks
Time 50m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- 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.
- Bake in preheated oven until firm and hot, about 15 minutes.
- 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.
Nutrition Facts : Calories 100.8 calories, Carbohydrate 5.9 g, Cholesterol 18.3 mg, Fat 8.1 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 2 g, Sodium 145.6 mg, Sugar 1.3 g
MINI PUMPKIN SAGE BALLS WITH BALSAMIC CREME FRAICHE
An easy appetizer that isn't cheese! These baked pumpkin balls will really impress company. They're sprinkled with fried sage leaves and served with a tangy dipping sauce.
Provided by cocojo761
Categories Appetizers and Snacks
Time 50m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- 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.
- Bake in preheated oven until firm and hot, about 15 minutes.
- 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.
Nutrition Facts : Calories 100.8 calories, Carbohydrate 5.9 g, Cholesterol 18.3 mg, Fat 8.1 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 2 g, Sodium 145.6 mg, Sugar 1.3 g
MINI PUMPKIN SAGE BALLS WITH BALSAMIC CREME FRAICHE
Make and share this Mini Pumpkin Sage Balls With Balsamic Creme Fraiche recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 30m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- 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.
- Bake in preheated oven until firm and hot, about 15 minutes.
- 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.
Nutrition Facts : Calories 314.6, Fat 32.5, SaturatedFat 5.2, Cholesterol 18.6, Sodium 119, Carbohydrate 5.3, Fiber 0.4, Sugar 1.2, Protein 1.4
Tips:
- To save time, use pre-made wonton wrappers or puff pastry sheets.
- Be sure to finely chop the pumpkin and sage so that they distribute evenly throughout the balls.
- If you don't have balsamic vinegar, you can substitute white wine vinegar or lemon juice.
- Serve the balls immediately, or they will become soggy.
Conclusion:
These mini pumpkin sage balls are a delicious and easy appetizer that is perfect for any occasion. They are also a great way to use up leftover pumpkin puree. So next time you have a pumpkin on hand, be sure to give this recipe a try!
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