Vegetarian meatballs made with broccoli, cauliflower, almonds and Parmesan.
I love these little things so much!! It was actually quite unexpected. I mean, I thought I would probably like them, otherwise I would not have chosen to make them, but I didn’t expect I would like them sooooo much!!
They are wonderful eaten with a salad, chili dip and some potatoes or bread and I loved them even more the next day, cold, inside of a nice wrap with extra red onions and chili dip and some sour cream.
To make this was more of a happy accident. I had leftover broccoli and cauliflower from making a vegetable curry the day before and while wasting some time on Pinterest I discovered a picture of these wonderful Broccoli Parmesan Meatballs. I spontaneously decided to make them but changed the recipe a little. So I cannot say how the original recipe actually tastes like, but I can definitely say that my version is delicious. Actually I am thinking if I should go shopping right now and cook these “meatballs” for lunch today.
Serves: 20 balls
- ½ medium head broccoli
- ½ small head cauliflower (you should have 4 cups of steamed/cooked broccoli and cauliflower florets in the end)
- 100 g/ ¾ cup raw almonds, ground
- 50 g/ ½ cup breadcrumbs
- 50 g/ ½ cup Parmesan, grated or vegetarian hard cheese
- 50 g/ ½ cup Gouda or cheddar, grated
- 2 eggs
- 4 garlic cloves, grated
- 1 teaspoon fine sea salt
- freshly ground black pepper
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
- Divide the broccoli and the cauliflower into florets and chop their stems into small pieces. Steam the vegetables or cook them in a little water until soft. Drain very well and let cool down a bit. Measure about 4 cups of the mixed vegetables and place them in the food processor.
- Pulse until chopped and transfer to a medium bowl. Add the almonds, breadcrumbs, garlic, Parmesan and Gouda or cheddar, the beaten eggs, salt and pepper. Mix well and form about 20 little balls. Squeeze them a little to make sure they hold their shape.
- Brush a mini-muffin tray form with some olive oil and place the balls into the molds. Bake for about 20 minutes until golden and heated through. Loosen the edges with a knife if necessary and remove from the pan.
- Serve hot or cold.
This post contains affiliate links. The price you pay as a consumer does not change, but if you make a purchase we will receive a commission which helps support the blog.