Broccoli Meatballs Ready in Less Than an Hour

• Preparation time: 20 minutes
• Cooking time: 30 minutes
• difficulty: Bassa

How to make broccoli meatballs

Nutritious, healthy, and simple to prepare, broccoli balls are a true delicacy. Ideal as an appetizer or main course, especially when accompanied by mashed potatoes or a mixed salad, they're a perfect dish for vegetarians . Broccoli is rich in important nutrients, making them a popular food to serve when they're in season. And if all these good reasons aren't enough to convince you to make these delicious broccoli balls, here's a perfect "no-waste" one: they allow you to reuse leftover stale bread. What do you say? Have we convinced you? If the answer is yes, and we're sure you are, here's how to make lots of tasty broccoli balls.

Ingredients

• The stem of two broccoli
• 1 clove of garlic
• A ladle of broth
• 2 slices of stale bread
• 2 eggs
• A handful of grated cheese
• nutmeg
• Extra virgin olive oil
• Salt and pepper

Preparation

• Cut the stems into cubes and sauté them in a pan with thegarlic and a tablespoon of oil Cook for about 5 minutes, remove the garlic and pour in the broth: alternatively, use the cooking water from other vegetables or simply water. Cook over low heat for 10 minutes, until the broth is absorbed. Remove from the heat and let cool.
• Moisten the bread and crumble it with your fingers. In a bowl, combine the stems with an egg, the cheese, half of the crumbled bread, salt, pepper and nutmeg grated. Mix and, as soon as the mixture is smooth and compact, form into balls.
• Pass Dip the balls first in the remaining lightly beaten egg and then in the remaining breadcrumbs. Brown the meatballs in a nonstick pan with a little hot oil. The meatballs are done when they're golden brown on all sides.

Serve the meatballs with fresh dipped vegetables, homemade mayonnaise , or other sauces of your choice. If you don't have any bread left, substitute potatoes. Use Fontina cheese instead of grated cheese.

Read also:

• Baked Spinach Meatballs
• Baked ravioli with leftover cheese
• Cream of broccoli soup with stems and tops