Sage and Pumpkin Balls

    50 min

    A simple, yet delicious appetiser, that is sure to wow your guests at your next dinner party. Pumpkin balls are seasoned with sage and garlic, baked and served with crispy sage and a creamy balsamic dip.

    20 people made this

    Serves: 16 

    • 3 tablespoons rapeseed oil
    • 80g finely diced onion
    • 2 teaspoons finely chopped garlic
    • 2 1/2 teaspoons chopped fresh sage
    • 190g pumpkin puree
    • 80g dry breadcrumbs
    • 1 egg
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 475ml vegetable oil for frying
    • 1 sprig fresh sage leaves
    • 4 tablespoons soured cream
    • 4 tablespoons whipping cream
    • 1 teaspoon caster sugar
    • 1 tablespoon balsamic vinegar

    Prep:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Preheat oven to 190 C / Gas 5. Grease a baking tray.
    2. Heat rapeseed oil in a frying pan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
    3. 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, breadcrumbs, egg, salt and black pepper until combined. Roll the mixture into 3.75cm balls and place onto the greased baking tray.
    4. Bake in preheated oven until firm and hot, about 15 minutes.
    5. Meanwhile, heat the oil to 180 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 kitchen towel-lined plate.
    6. Prepare the dipping sauce by stirring together the soured 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.

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    Reviews in English (15)


    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 kitchen and make these for everyone I know!  -  11 Jul 2008  (Review from Allrecipes US | Canada)


    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 healthier I used fat free greek yogurt instead of both sour cream and whipping cream.  -  13 Feb 2010  (Review from Allrecipes US | Canada)


    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 market. These were SO good. Will be making quite a bit over the holiday season!  -  15 Oct 2009  (Review from Allrecipes US | Canada)