Here it is — our most requested recipe! Our balls are finally in your hands!
These simple, quick “meatballs” made with broccoli and cheese are super versatile, incredibly delicious, and they’re one of the tastiest ways to get in some green for the day!
Duff makes dinner every Friday. When I get home from work on Friday evening, I never know what I will find when I open the door. Sometimes, dinner is ready. Sometimes, dinner is almost ready. Sometimes, there’s a frantic dude bouncing around the kitchen trying to do all of the things. It can be difficult to cook and get food on the table at a reasonable hour when you have eleventy-million responsibilities calling for your attention.
So we give you these broccoli balls — they are quick to make and incredibly versatile.
Place the broccoli and garlic mixture in the bowl with the almonds, then add the cheese, bread crumbs, and eggs.
Stir it all together. It thickens up and begins to resemble a green cookie dough.
Get in there with your hands and roll the mixture into small balls. Place them on a greased cookie sheet and bake ’em up! We line our pan with foil or parchment paper (the best option) for easy clean-up!
They’re in the oven for 20 minutes, and we like to turn them halfway since they brown as they cook.
You can eat these things basically any way you want. Think of them as meatballs. Think of them as vegetables. The possibilities are endless! Here are a few ideas for foodspiration:
Appetizer: Insert a toothpick into the broccoli balls and serve them up with a tomato sauce for dipping. (Just be sure to roll them out a little smaller before you bake them so they won’t be too heavy for the toothpick!)
Sliders: Same as “‘meatball’ sub” (above) — just use smaller buns and only one “meatball.” Hey, party food!
Spaghetti + “Meatballs”: Put these bad baddies on some top of some cooked spaghetti and pour warm tomato sauce over the top. Give it a sprinkle of parmesan and/or mozzarella cheese, and voila!
Pasta Bake: 4 ingredients — 1 lb. penne pasta, about 4 cups of tomato sauce, 2 cups of cheese, and the broccoli balls. Cook the pasta, stir in about 3 cups of sauce and 1 cup of cheese. Pour into a greased casserole dish and nestle in the broccoli balls on top of the pasta. Top with remaining sauce and cheese. Cover with foil and bake at 350F for 20 minutes, then uncover and bake for an additional 10 minutes or until cheese is melted and the sauce is bubbly.
- 1/2 cup almonds
- 12 oz. broccoli florets (about 4 cups), steamed*
- 2 garlic cloves
- 1/2 cup panko bread crumbs
- 2 eggs
- 1 cup parmesan cheese, shredded
- 1 cup cheddar cheese, shredded
- Salt and pepper, approx. 1/8 teaspoon each
- Preheat the oven to 350F.
- In a food processor*, coarsely grind the almonds until the resemble cookie crumbs. Move the crushed almonds to a mixing bowl.
- Place the garlic and broccoli in the food processor and pulse until roughly chopped, with some small chunks remaining. (*You may need to separate the broccoli and do this in two or more batches, depending on the size of your food processor.) Move the mixture to the bowl with the almonds.
- Add the bread crumbs, cheese, and eggs to the bowl with the broccoli and almond mixture. Season with salt and pepper, to taste. Stir to combine.
- Roll the mixture into small balls, using about 2 tablespoons of the mixture per ball. Place the balls on a greased sheet pan.
- Bake for 20 minutes at 350F, turning halfway.
- A fresh or frozen bag of broccoli that can be steamed in the microwave works well, and it's quick!
- If you do not have a food processor, try using a coffee grinder for the almonds or chopping the almonds, broccoli, and garlic finely with a sharp knife.
- Remember, you can always make adjustments for taste, and you can use these however you please -- just make what you love!