Pumpkin Sage Balls ~
Easy baked appetizer bites packed with fall flavors!
Mini Pumpkin-Sage Balls Recipe
I like this recipe for its combination of earthy flavors – the natural sweetness of pumpkin with the aromatic richness of sage. And the texture is just right; lightly firm on the outside and soft on the inside.
Pumpkin and sage balls are also great for the holidays because they can be made in advance and then reheated in the oven the next day. This recipe is also very easy to adapt for a large group.
Ingredients for Pumpkin Sage Balls
You will need the following:
- 3/4 cup pumpkin puree, not pumpkin pie filling
- 3/4 cup Panko breadcrumbs
- 3 tablespoons vegan liquid egg substitute, JustEgg recommended
- 1 tablespoon fresh sage leaves, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Green pepper sauce, optional, for serving
Ingredient Notes
- Pumpkin – For convenience, I used canned pure pumpkin puree.
- Panko Breadcrumbs – Panko breadcrumbs are preferred for their coarser texture, which results in lighter pumpkin balls compared to regular breadcrumbs.
- Vegan Liquid Egg Substitute – I use JustEgg brand. 3 tablespoons equal the equivalent of one large egg and acts as a binding agent.
- Fresh Sage – To easily prepare the whole sage leaves, stack and roll them tightly, then finely chop. If needed, 1 teaspoon rubbed sage can be used in place of fresh sage leaves.
- Salt and Black Pepper – Amounts given are guidelines and can easily be adjusted to suit personal taste or dietary restrictions.
- Green Pepper Sauce – I like to serve Tabasco brand’s mild green pepper sauce as a dipping sauce on the side for guests who like a savory hors d’oeuvre with a spicy kick.
How to Make Pumpkin Sage Balls
STEP ONE: Preheat the oven to 350°F. Line a baking tray with parchment paper.
STEP TWO: In a large bowl, combine pumpkin purée, bread crumbs, chopped sage, liquid egg substitute, salt, and black pepper.
STEP THREE: Roll the pumpkin mixture into 1-inch balls. Arrange the pumpkin balls in a single layer on the prepared baking tray.
STEP FOUR: Bake for 15 minutes, until golden brown. Serve warm or at room temperature.
More Favorite Holiday Recipes You’ll Love!
- Mushroom Pate
- Spinach Parmesan Balls
- Cream Cheese and Olive Stuffed Celery
- Vegan Sausage and Cheddar Stuffing Balls
- Brown Sugar Pumpkin Pie
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Pumpkin Sage Balls
Ingredients
- 3/4 cup pumpkin puree not pumpkin pie filling
- 3/4 cup Panko breadcrumbs
- 3 tablespoons vegan liquid egg substitute JustEgg recommended
- 1 tablespoon fresh sage leaves finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Green pepper sauce optional, for serving
Instructions
- Preheat the oven to 350°F. Line a baking tray with parchment paper.
- In a large bowl, combine pumpkin purée, bread crumbs, chopped sage, liquid egg substitute, salt, and black pepper.
- Roll the pumpkin mixture into 1-inch balls. Arrange the pumpkin balls in a single layer on the prepared baking tray.
- Bake for 15 minutes, until golden brown. Serve warm or at room temperature.
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