Sunday, December 14, 2014

Broccoli Parmesan Meatball Recipe

Broccoli Parmesan Meatballs!! Perfect for Holiday Dinners :)
broccoli parmesan meatballs
Finished Meal: Broccoli Parmesan "Meatballs" over Whole Wheat Angel Hair Pasta and Marinara
This weekend I was thinking about what dish I could make that was hearty, yet also healthy. I decided to share with you all one of my all-time favorite new recipes--the Broccoli Parmesan "Meatballs." It is surprisingly SO simple, AND boyfriend approved (he is a meat eater).

SO, let's talk ingredients. I love how you probably have all of these already and don't even know it. You don't need to take a trip to the market--easy peasy.

You will need:

1/2 cup raw almonds
1 large head of broccoli (about 2 cups chopped, steamed)
1/2 cup parmesan cheese
2 cloves garlic, minced
Salt and pepper
1 egg
Olive oil spray


First Step:
After you have chopped and steamed the broccoli, set aside to cool. Measure out 1/2 cup raw almonds. I use 2 of these on-the-go packets that you can get at Trader Joe's or anywhere really. Place almonds in a food processor (I use the amazing Nutri Bullet) and pulse until they are ground into a powder. Make sure you do not overdo OR under mix them. See picture below for what it should look like.

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Left: This is what the almonds should look like, ground into powder but not overdone. You still want that crunch!

NEXT: Combine the 1/2 cup parmesan, salt and pepper to taste, 2 cloves minced garlic, and egg to a mixing bowl, and stir the ingredients together. In the meantime, put the broccoli into the food processor and mix it up! It should have the consistency of baby food or a little thicker. I actually kept it in for too long, but I'd rather have that than chunks of broccoli!
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Combine and stir all the ingredients until thick
After all the ingredients are mixed together, this is when you start shaping them into "meatballs," about the size of a spoon. They are not going to stick together perfectly, so just form them so they can fit in a muffin pan.

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Ingredients are now ready to be shaped!

Be sure to spray the pan ahead of time and preheat the over to 350 degrees--maybe a little hotter depending on your oven type.

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The recipe makes 12 "meatballs," all a little bigger than a tablespoon.

Bake the "meatballs" in the preheated oven for 25 minutes. Every time I've made these, the time has varied. I recommend setting a timer for 20 minutes, and then keep checking back after 5 minutes. Since these are made up of almonds and parmesan, they are not going to get super crispy or look well done. After about 25-30 minutes, take a fork and gently lift up one of them and see if the bottom is a light brown, and slice the ball to see if it's still "squishy" or not. I prefer mine cooked closer to 35 minutes because I like them crispier on the outside.

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TA-DA!! Done :)

After removing them from the oven, I recommend putting them over pasta, spaghetti squash, or putting them in a sandwich!! I love drizzling them with sriracha and of course, marinara! Enjoy!!

*Are you going to try this recipe? Please comment below with your thoughts, and check out my Pinterest for more quick and delicious vegetarian recipes, at

Thanks for reading!! :)

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