Best 6 Mini Pumpkin Sage Balls With Balsamic Creme Fraiche Recipes
Indulge yourself in the symphony of flavors presented by mini pumpkin sage balls, where the sweet, earthy notes of pumpkin intertwine with the aromatic essence of sage. These delectable morsels are meticulously crafted with fresh pumpkin puree, capturing the vibrant autumnal hues and flavors. Perfectly balanced with a delicate blend of spices and herbs, these balls offer a captivating appetizer or side dish experience. Accompanied by a luscious balsamic creme fraiche, the acidity of the balsamic vinegar harmonizes with the richness of the creme fraiche, creating a delightful contrast that elevates the overall taste profile. With additional recipe variations such as pancetta pumpkin balls, goat cheese pumpkin balls, and savory pumpkin fritters, this article offers a diverse selection of pumpkin-inspired culinary creations, catering to various taste preferences and dietary needs. Embark on a culinary adventure as you explore these tantalizing pumpkin recipes, promising a delightful symphony of flavors for every occasion.
Check out the recipes below so you can choose the best recipe for yourself!
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
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
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-cut butternut squash or pumpkin.
- If you don't have fresh sage, use 1/2 teaspoon dried sage.
- For a vegetarian version, omit the pancetta.
- Serve the pumpkin sage balls as an appetizer or main course.
- If you don't have balsamic vinegar, use lemon juice or white wine vinegar.
Conclusion:
These mini pumpkin sage balls with balsamic crème fraîche are a delicious and easy-to-make appetizer or main course. They're perfect for a fall party or a cozy night in. The pumpkin and sage flavors are a perfect combination, and the balsamic crème fraîche adds a touch of acidity and richness. These pumpkin sage balls are sure to be a hit with everyone who tries them.
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