Taken from Better Homes and Gardens Exclusive Gluten-Free Recipes Magazine; Broccoli-Parmesan Meatballs, PG. 39.
I was a little bit sceptical of this fantastic recipe, however when I popped them out and began eating, I found, between the three of us, they disappeared from the plate. It went so fast that I have to use the website’s pictures and wait till I make them again, which will probably be tomorrow…
Without further ado, Meatless Broccoli-Parmesan Meatballs!
Prep: 20 min
Bake: 20 min @ 350º F
1/2 c. raw Almonds
1 Large Head Broccoli, cut into florets and steamed(~ 2 c.)
1/2 c. shredded Parmesan Cheese
2 cloves Garlic, minced
1 Egg, lightly beaten
Salt and Pepper to taste
1. Pre-heat oven to 350º F
2. Place almonds in a food processor and process until coarsely ground. Transfer almonds to a medium sized bowl.
3. Now place the broccoli florets in the food processor and pulse until chopped. Add the chopped broccoli, cheese, and garlic to the almonds and season with salt and pepper to taste. Stir in the egg.
4. Spray muffin tin with olive oil. Form the broccoli mixture into 12 balls, squeezing them a bit to keep their shape, and place them in each individual muffin cup. Bake for 20 minutes. Makes 12 meatballs.
Mmm, mmm, good!
P.S. Please make changes to this recipe. I’d love to hear how you like this recipe.