Broccoli Meatballs with Garlic-Tomato Sauce

Broccoli Meatballs with Garlic-Tomato Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Meatballs:

  • 4

    cups broccoli florets (1 large head)

  • 1

    cup raw almonds

  • ¼

    cup parmesan cheese

  • ¼

    cup finely chopped basil

  • ¼

    cup finely chopped parsley

  • 2

    cloves garlic, minced

  • tsp cayenne pepper

  • 2

    large eggs

  • Garlic-Tomato Sauce:

  • 1

    Tbp olive oil

  • ¼

    cup diced white onion

  • 1

    large clove garlic, finely chopped

  • 1

    28-oz can crushed tomatoes

Directions

Meatballs: 1. Preheat oven to 350℉. Line baking sheet with parchment. 2. Steam broccoli florets 10 minutes or until tender and bright green. Cool. 3. Pulse almonds in food processor or blender until finely ground. Transfer to mixing bowl. 4. Pulse steamed broccoli in food processor or blender until finely ground. Transfer to bowl with almonds. Add parmesan, basil, parsley, garlic and cayenne. Season with salt and pepper to taste. 5. Whisk eggs in small bowl, then stir eggs into broccoli mixture. 6. Shape mixture into meatballs* by hand, pressing firmly to ensure meatballs hold together. Place on prepared baking sheet, and bake 25 minutes or until golden brown. *12 for traditional meatballs or 30 smaller rounds for appetizer size (bake 15-20 mins) Garlic-Tomato Sauce: 1. Heat oil in large saucepan over medium heat. Add onion and garlic, and cook 5 minutes, or until onion is soft. Add tomatoes and their juices, and cook 20 minutes, or until sauce thickens, stirring occasionally. Season with salt and pepper, if desired.


Nutrition

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