If you are looking for a second plate without meat, or maybe an idea for an aperitif with friends, these baked broccoli balls are right up your alley! They are soft, tasty and full of vegetables. In addition, the yogurt sauce will make them even more appealing. For those who love the cheese, you can add it to make streamers balls. So it’s a versatile dish, easy and pretty fast after all.
These balls have a delicate flavor, if you want some ‘more “oomph” you can add spices as you please (like curry and turmeric). Personally I like it this way, because I love the taste of broccoli!
Broccoli is high in fiber, vitamin C and B vitamins They protect bone health and strengthen the immune system. Broccoli is great allies in the prevention of the most common seasonal illnesses. They have anti-cancer properties, and fiber help control blood sugar and cholesterol. In short, some reason to eat them as often as you can 🙂
Broccoli can be eaten raw, added for example in salads. For cooking it is preferable to a short cooking at low temperatures, such as steaming. Best to avoid boiling where the vitamins are destroyed, and micronutrients would be dispersed in the cooking water.
- 1 medium broccoli
- 2 eggs
- 2 tablespoons of Parmesan cheese
- 1 tablespoon of bread crumbs
- zest of 1 lemon
- extra virgin olive oil
- Clean the broccoli, cut it into florets and rinse under running water.
- Cook the steam broccoli for 15 minutes, or until they are soft.
- Once cooked, drain and let cool.
- Dry the broccoli with a cloth, trying to eliminate water as possible so as not to make the meatballs too soft.
- Put the broccoli in a bowl and mash with a fork.
- Add the eggs, breadcrumbs, Parmesan, lemon zest, salt and pepper. Stir until mixture is smooth.
- Shape into balls, cover with breadcrumbs and place on a baking sheet covered with parchment paper.
- Put a drizzle of oil on the meatballs and bake at 356 °F for 20-30 minutes, or until the balls prove gilded.
You can combine the balls with yogurt and paprika sauce 🙂