Mini Pumpkin Sage Balls with Balsamic Creme Fraiche

10 Reviews

Prep: 25 min
Cook: 25 min
Ready In: 50 min

“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.” - by cocojo761

Adjust Servings

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Metric US

Original recipe yields 16 Pumpkin Balls

Directions

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

Amount Per Serving (16 total)

Calories
101 cal
5%

Fat
8.1 g
13%

Carbs
5.9 g
2%

Based on a 2,000 calorie diet

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Reviews (10)

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Superbean

Jul. 11, 2008

"My friend and I made these for a dinner party and everyone raved. Even the skeptics were won over. Delicious! We did substitute actual creme fraiche for the whipping cream. I need to get back in my ki..." See moretchen and make these for everyone I know! "

Swest

Sep. 29, 2009

"Very easy to do and tasted great. I actually bought a cooking pumpkin and cooked it in oven until soft and then smashed it up. Didn't have sour cream so didn't make the dip but thought they tasted g..." See morereat without it. I also added a dash of red crushed peppers for some spice."

ecagle

Oct. 15, 2009

"Wasn't quite sure because I'm not the biggest pumpkin fan, but these were DELISH! I also used real Creme Fraiche because it was local, as well as some rasberry balsamic that I bought at the farmers ma..." See morerket. These were SO good. Will be making quite a bit over the holiday season!"

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