Broccoli Parmesan Meatballs
Vegetarian
meatballs made with raw almonds, broccoli and parmesan. Perfect for adding to
your next bowl of pasta!
Ingredients
- 1 egg, lightly beaten
- 1/2 c. shredded Parmesan cheese
- 1/2 c. raw almonds
- 1 large head broccoli, cut into florets and steamed (about 2 cups)
- Olive oil mister or cooking spray
- Salt and pepper to taste
- 2 cloves garlic, minced
Instructions
First, preheat
the oven to 350ºF.
Then, place
the almonds in a food processor. Treat until they are coarsely ground (see the
picture in the post - it is important not to sub-contract or over-treat!).
Transfer the ground almonds to a medium bowl.
Now place
the broccoli florets in the food processor and beat until they are chopped. Add
the chopped broccoli, cheese and garlic to the almonds and season with salt and
pepper to taste. Stir in the egg.
Spray a mini
muffin pan with olive oil or cooking spray. Form the broccoli mixture into 12
balls, squeezing them a little to make sure they hold their shape, and place
each in its own cup in the muffin pan. Cook until the meatballs are golden
brown on the outside and heated, about 20 minutes. Remove the pan from the oven
and run a butter knife along the edges of each muffin pan to loosen the
meatballs before gently removing them. Happy Cooking Time.
