Corinne in Season

Cheesy Pumpkin Potato Poppers with Meatball Centers

Yield: Approximately 12–15 poppers

These adorable little pumpkin poppers are made with cheesy baked mashed potatoes wrapped around sweet and spicy chicken meatballs. With Parmesan, mozzarella, roasted garlic, and a splash of autumn-inspired pasta sauce, they're golden on the outside, soft and cheesy on the inside, and packed with flavor. Perfect for Halloween parties, fall gatherings, or anytime you want an appetizer that's almost too cute to eat!

Ingredients

• For the Cheesy Potato Pumpkins
• 2 cups cooled mashed Yukon Gold potatoes (about 1 lb raw potatoes), or thick store-bought mashed potatoes
• ¼ cup Trader Joe's Autumnal Harvest Creamy Pasta Sauce (or another orange-colored sauce, such as butternut squash or creamy tomato)
• ½ cup freshly grated Parmesan cheese
• ¼ cup shredded low-moisture mozzarella
• ½ cup fine Italian-seasoned breadcrumbs, plus more as needed
• 2 cloves roasted garlic, mashed (or ½ tsp garlic powder)
• ½ tsp smoked paprika
• ¼ tsp onion powder
• ¼ tsp salt, or to taste
• ¼ tsp freshly cracked black pepper
• Olive oil spray or melted butter, for brushing
• For the Filling & Decoration
• 12–15 Meatballs, fully cooked (or your favorite small meatballs - I used Trader Joe's Cranberry Jalapeño Chicken)
• 1 tbsp olive oil, for browning
• Fresh chives, cut into pieces for pumpkin vines and stems

Instructions

1. Prepare the Mashed Potatoes

   If making homemade mashed potatoes: Peel and cube the Yukon Gold potatoes. Add to a pot of generously salted water and boil for 15–20 minutes, or until fork-tender. Drain thoroughly, then return the potatoes to the warm pot over low heat for 1–2 minutes to evaporate any excess moisture. Mash until smooth, without adding milk or cream, and allow to cool completely. Shortcut: Use 2 cups of store-bought mashed potatoes instead! Just make sure they're thick and completely cooled. If they're especially creamy or buttery, you may need a little extra breadcrumbs to help the mixture hold its shape.

   2 cups cooled mashed Yukon Gold potatoes (about 1 lb raw potatoes), or thick store-bought mashed potatoes

2. Brown the Meatballs

   Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the fully cooked meatballs and brown on all sides until they develop a crispy, caramelized exterior. Transfer to a plate and let cool completely. This is one of my favorite little tricks! Store-bought meatballs save time, but giving them a quick sear adds so much flavor.

   1 tbsp olive oil, for browning · 12–15 Meatballs, fully cooked (or your favorite small meatballs - I used Trader Joe's Cranberry Jalapeño Chicken)

3. Make the Cheesy Potato Mixture

   In a large mixing bowl, combine: • 2 cups cooled mashed potatoes • ¼ cup pasta sauce • ½ cup Parmesan • ¼ cup mozzarella • ½ cup Italian-seasoned breadcrumbs • 2 cloves roasted garlic, mashed • ½ tsp smoked paprika • ¼ tsp onion powder • ¼ tsp salt • ¼ tsp black pepper Mix until everything is evenly incorporated. The mixture should be thick enough to hold its shape when rolled into a ball. If it's too soft or sticky, add more breadcrumbs, 1 tablespoon at a time, until it becomes workable. Avoid adding too many breadcrumbs, though. You still want that soft, cheesy mashed potato texture on the inside!

   2 cups cooled mashed Yukon Gold potatoes (about 1 lb raw potatoes), or thick store-bought mashed potatoes · ¼ cup Trader Joe's Autumnal Harvest Creamy Pasta Sauce (or another orange-colored sauce, such as butternut squash or creamy tomato) · ½ cup freshly grated Parmesan cheese · ¼ cup shredded low-moisture mozzarella · ½ cup fine Italian-seasoned breadcrumbs, plus more as needed · 2 cloves roasted garlic, mashed (or ½ tsp garlic powder) · ½ tsp smoked paprika · ¼ tsp onion powder · ¼ tsp salt, or to taste · ¼ tsp freshly cracked black pepper

4. Stuff & Shape the Pumpkins

   Scoop a portion of the potato mixture into your palm and flatten it into a disc large enough to wrap around a meatball. Place one cooled meatball in the center, then carefully fold the potato mixture around it, sealing the edges completely. Gently roll into a ball and flatten it slightly to create a squat pumpkin shape. Using a toothpick or the dull edge of a butter knife, press vertical grooves around the outside to resemble the ridges of a pumpkin. Repeat with the remaining mixture and meatballs.

   Cheesy potato mixture · 12–15 Meatballs, fully cooked (or your favorite small meatballs - I used Trader Joe's Cranberry Jalapeño Chicken)

5. Chill the Pumpkins

   Arrange the shaped pumpkins on a parchment-lined baking sheet. Refrigerate for 20–30 minutes to help them firm up and maintain their shape in the oven. This step is especially helpful because the cheese will melt in the oven!

6. Bake Until Golden

   Preheat your oven to 400°F (200°C). Bake for approximately 20–25 minutes, or until the outside is lightly golden and the potato mixture is set. Heat until the centers reach 165°F. Don't panic if your pumpkins flatten a little! The melted cheese may cause them to spread slightly while baking. While they're still warm, gently use a spoon to push the sides back into a rounder pumpkin shape. You can also redefine the grooves if needed.

7. Add the Pumpkin Stems & Serve

   Allow the pumpkins to cool for a few minutes before handling. Insert a short piece of fresh chive into the top of each pumpkin to create a little stem. Serve warm with your favorite dipping sauce, and enjoy!

   Fresh chives, cut into pieces for pumpkin vines and stems

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