Broccoli Cauliflower "Meatballs"
Ingredients
- 1/2 head broccoli ⓘ
- 1/2 head cauliflower you should have 4 cups of steamed/cooked broccoli and cauliflower florets in the end ⓘ
- 3/4 cup raw almonds ground ⓘ
- 1/2 cup breadcrumbs ⓘ
- 1/2 cup Parmesan grated ⓘ
- 1/2 cup gouda or cheddar, grated ⓘ
- 2 eggs ⓘ
- 4 garlic cloves grated ⓘ
- 1 teaspoon fine sea salt ⓘ
- freshly ground black pepper ⓘ
Instructions
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
- Divide the broccoli and the cauliflower into florets and chop their stems into small pieces. Steam the vegetables or cook them in a little water until soft. Drain very well and let cool down a bit. Measure about 4 cups of the mixed vegetables and place them in the food processor.
- Pulse until chopped and transfer to a medium bowl. Add the almonds, breadcrumbs, garlic, Parmesan and Gouda or cheddar, the beaten eggs, salt and pepper. Mix well and form about 20 little balls. Squeeze them a little to make sure they hold their shape.
- Brush a mini-muffin tray form with some olive oil and place the balls into the molds. Bake for about 20 minutes until golden and heated through. Loosen the edges with a knife if necessary and remove from the pan.
- Serve hot or cold.
Nutrition & Diet Analysis (per serving)
663
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).