Mini Pumpkin Sage Balls with Balsamic Creme Fraiche

Mini Pumpkin Sage Balls with Balsamic Creme Fraiche

14
cocojo761 0

"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."
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Ingredients

50 m servings 101 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 101 kcal
  • 5%
  • Fat:
  • 8.1 g
  • 13%
  • Carbs:
  • 5.9g
  • 2%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 146 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  2. 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.
  3. Bake in preheated oven until firm and hot, about 15 minutes.
  4. 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.

Reviews

14
  1. 20 Ratings

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Most helpful positive review

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...

Most helpful critical review

tasty. needs more time in the oven to crisp up a bit more. may try panko next time.

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...

Absolutely awesome Recipe - so unique and fun for the holidays! I made these during Halloween & Thanksgiving and my whole family loved it. I used olive oil intead of canola ...and to make it he...

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 farm...

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 ta...

I am one of those people who make a recipe once, then make it completely different the next time so it's better. This recipe, however, needs NOTHING. I made them for Mother's Day brunch and they...

Very tasty. I was expecting more pumpkin flavor, and these reminded me more of stuffing, so maybe I'll cut down the bread crumbs and add a bit more pumpkin next time and hope it keeps its shape...

These were a creative substitution for stuffing. They didn't taste at all like pumpkin but they were easy to make & tasted very good. These balls are very small so if you want to double the re...

Mmm. GOOD. I mean, eyes rolling back in the head good. Even the 10 year old loved it. Can't wait to make it again!

These are fantastic, my kids can't stop raving about them. You can certainly make everything a few days in advance and just reheat. We are calling them foxy cleopatras, as it sounds a bit more a...