Pumpkin Hush Puppy Meatballs Recipes

PUMPKIN HUSH PUPPY MEATBALLS

Steps:

• Preheat oven to 375°. Whisk together first 5 ingredients. Stir in pumpkin, green onions and jalapeno. Add sausage, Jack cheese and cream cheese; mix lightly but thoroughly., With wet hands, shape mixture into 1-1/2-in. balls. Place on parchment-lined 15x10x1-in. pans., Bake until cooked through, 40-45 minutes, rotating pans halfway., Serve with pepper jelly.

PUMPKIN MEATBALLS WITH CINNAMON-SAGE TOMATO SAUCE

Steps:

• Using a fork, mix together the turkey, pumpkin puree, sage, sugar, cinnamon, salt, black pepper, nutmeg, ginger, garlic powder and egg in a large bowl. Refrigerate for at least 30 minutes to help firm.
• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Form the turkey mixture into evenly sized (approximately 1.5-inch) meatballs. You should end up with about 22 in total. Note: If they're fussy, you can smooth them into a rounded shape once they're on the baking sheet.
• Bake the meatballs for 15 minutes on one side. Carefully turn them over and bake for an additional 15 minutes. Add the meatballs to a pot of simmering Cinnamon-Sage Tomato Sauce. Cover and simmer for another 10 to 15 minutes, allowing the meatballs to soak up the yummy sauce flavor. Serve with the Spaghetti Squash "Pasta."
• Add the broth, tomato sauce, pumpkin puree, basil, garlic powder, cinnamon and sage to a large pot and mix well. Bring to a boil, reduce the heat and simmer, uncovered, for 15 minutes. Season with salt and pepper to taste. Sprinkle on some crushed red pepper to kick up the heat if desired.
• Microwave the spaghetti squash to soften slightly, about 4 minutes.
• Slice off the ends of the squash, then slice in half lengthwise. Scoop out the seeds and pulp. Place the squash cut-side down in a baking dish with an inch of water. Microwave for 9 to 10 minutes. Once cool, use a fork to scrape out spaghetti-like strands.

HUSH PUPPIES I

Steps:

• Heat vegetable oil to 365 degrees F (185 degrees C).
• In a large mixing bowl, combine corn meal, baking powder, salt, milk, and water. Mix in egg and chopped onion.
• Shape the batter into small balls, approximately 1 tablespoon each.
• Use a long handled spoon to gently slide the hush puppies into the hot oil. Cook 8 or 10 at a time, until golden brown. Remove from the oil with a slotted spoon, and roll on paper towels to briefly drain. Serve hot.

HUSH PUPPIES

Steps:

• Preheat the oven to 200 degrees F. Line a baking sheet with a triple layer of paper towels, then set a wire cooling rack over the top. Set aside.
• For the tempering oil: Warm the ghee in a small skillet or tadka pan over medium heat. Drop a couple of mustard seeds into the ghee; if they sizzle immediately, then it's hot enough. Add the remaining mustard seeds and the green chile. Cook about 5 seconds, then carefully add the curry leaves (they will splutter!). Cook about 30 seconds, then pour into a small bowl and set aside to cool down.
• For the hush puppies: Whisk the cornmeal, flour, baking powder and soda, turmeric and salt together in a large bowl. In another bowl, whisk the buttermilk, egg and lime zest together. Stir the wet ingredients and the now cooled-off tadka into the cornmeal mixture until just combined. Set aside to rest at room temperature for 10 minutes.
• Meanwhile, fill 10-inch cast-iron skillet with frying oil about 3/4-inch deep, or fill a deep-fryer. Preheat until it registers 375 degrees F.
• Drop little balls (about 1 tablespoon) of batter into the oil, being sure not to overcrowd the skillet. Fry, flipping often, until deep golden brown, 2 to 4 minutes. Transfer the hush puppies to the prepared rack, then sprinkle with salt and lime juice and keep warm in oven.
• To serve, sprinkle with the cilantro and coconut.

HUSH PUPPIES WITH CRAB AND BACON

Steps:

• Heat oven to 200 degrees. Cover a baking sheet with a double layer of paper towel. In a large bowl, combine cornmeal, baking powder and baking soda.
• In a small bowl, whisk together eggs, buttermilk and bacon fat. Add to the cornmeal mixture and mix to combine. Stir in crab and bacon and season to taste. Allow to stand for 10 to 15 minutes while oil heats.
• In a Dutch oven or other large pot, add enough oil to come to a depth of 3 inches. Heat over medium-high heat until oil is 350 to 360 degrees.
• Form batter into golf ball-sized balls (if batter is too dry to cohere well, stir in a bit more buttermilk). Drop balls into hot oil 5 or 6 at a time and cook until golden brown, 2 to 3 minutes. As each batch is finished, place on baking sheet and put into the oven to keep warm. Serve accompanied by plenty of room-temperature butter.

THE KING'S HUSH PUPPIES

Steps:

• Combine flour, brown sugar, baking powder, baking soda and salt.
• In a separate bowl, combine buttermilk, peanut butter, banana, eggs and vanilla.
• Slowly add the dry ingredients into the peanut butter mixture.
• Working in batches, drop by spoonfuls into hot oil. Don't overcrowd. Fry until browned all all sides, turning as necessary.
• Drain on paper towels and keep warm until ready to serve.

HUSH PUPPIES

Steps:

• Combine the cornmeal, flour, baking powder, salt, sugar, grated onion and egg and blend well. Add the water rapidly while stirring. The water must be boiling when added.
• Heat the oil to 370 degrees. Drop the mixture by rounded spoonfuls into the oil. Cook until golden brown. Drain on paper towels.