Tuesday, November 11, 2014
Broccoli Parmesan Meat Less Balls
I finally got around to making this recipe and wondering why I didn't make it sooner! Boy, is this good.
This summer Rita and I went " up the Island" as we call it. We don't have a Trader Joe's in our area and I wanted to pick up a few things including the almonds which I planned to use in this recipe.
As usual the recipe sat in the folder and many heads of broccoli came and went. I did pulse the almonds but ended up putting them in a salad. I had half a bag and they took the road trip to Florida with us. Why leave half of bag of yummy almonds sit all winter?
Gabe was diving the day I made the recipe and Max was zonked out on the couch. I needed to get the almonds into something before I ate all of them.
The recipe is from Oh My Veggies. Kiersten has a wonderful blog with lots of good recipes.
I really loved these! They are so darn good I could of eaten all of them in one sitting but decided to have them with pasta :-)
For those who do not follow the blog I am not a pasta lover. Gabe loves it so I make it once in awhile as a treat. Cyndy sent me a box of quinoa pasta. Love quinoa and I've been waiting to put those noodles in a pot of boiling water. The combination was sensational!!
1/2 c. raw almonds
1 large head broccoli, cut into florets - steamed (about 2 cups)
1/2 c. shredded Parmesan cheese
2 cloves garlic, minced
Salt and pepper to taste ( didn't use)
1 egg, lightly beaten
Cooking spray for the muffin tin
Preheat oven to 350 degrees
Place the almonds in a food processor. Pulse until they're coarsely ground (Kiersten has a great photo on her blog what the almonds are suppose to look like).
Remove the almonds from the food processor. Add to a large bowl.
Add the broccoli florets ( which were steamed) into the food processor and pulse until chopped. Pulse a few times, you don't want the broccoli to be mush, it has to have some consistency to make the balls.
Place the broccoli from the food processor into the bowl with the almonds and also add the cheese and garlic. Season with salt and pepper if using. Stir in the egg and mix well.
Roll the broccoli into balls, small enough to fit in a mini muffin tin. Don't make them to small, otherwise they will be dry.
If you don't have a mini muffin pan use a regular pan and make the broccoli balls larger.
Spray the muffin pan with cooking spray and add the balls.
Cook for about 20 minutes. They will look golden brown on the outside.
Run a butter knife along the cup to help remove them. This shouldn't be a problem if you spray the pan well.
Note: This recipe is so easy I've been telling anyone who like to cooks about it. One of the ladies I walk with in the morning is a vegan and she is going to sub the cheese and egg. A lady I met at the auction said she would add some "zip" to it. It's a recipe that you can "play" with and make it your own and with the holidays coming it would be a good appetizer ( would look pretty next to some cherry tomatoes). The kids would love it as long as they aren't allergic to nuts.
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