Baked pumpkin balls

By the GetYourMacros team · 31 August 2026

Soft and golden pumpkin nuggets served with a light yogurt dip for a protein boost.

• Time 25 min
• Course Main course
• Diet Vegetarian
• Cuisine Italian
• Allergens gluten, dairy, eggs

Ingredients (1 serving)

• 250 g Pumpkin
• 100 g Eggs
• 25 g Parmesan
• 35 g Breadcrumbs
• 100 g Greek yogurt 0%
• Rosemary to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Cut the pumpkin into small cubes and steam or boil them for 10-12 minutes until soft.
2. Mash the cooked pumpkin with a fork in a bowl and let it cool slightly.
3. Add the eggs, grated parmesan, chopped rosemary, and half of the breadcrumbs to the pumpkin mash.
4. Mix well until the consistency is firm enough to handle; if too wet, add a little more breadcrumbs.
5. Shape the mixture into small balls and roll them in the remaining breadcrumbs for a crispy coating.
6. Place the balls on a tray lined with parchment paper and bake at 200°C for 15-20 minutes until golden.
7. Whisk the Greek yogurt with a pinch of salt and pepper to create a dipping sauce and serve with the hot pumpkin balls.

Tips

• To keep them firm, make sure to drain the pumpkin very well after boiling.
• These store perfectly in the fridge for 2 days; reheat them in the air fryer for maximum crunch.

Got a Thermomix? On Cookidoo open Created recipes → Import recipe and paste this page's link: the ingredients and steps land in your created recipes.

Similar recipes

Cauliflower steak with beetroot hummus481 kcal · P 25 g · C 64 g · F 12 gJapanese potato croquettes480 kcal · P 35 g · C 57 g · F 12 gBalsamic seitan with radicchio482 kcal · P 51 g · C 20 g · F 20 g

One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.