Recipe Home > Main Dish > Baked Broccoli Cheese Balls





Baked Broccoli Cheese Balls

0

0 made it | 0 reviews | 0 photos
Source: recipetineats.com


Serves
4
Prep
15 Mins
Cook
25 Mins
Baked Broccoli Cheese Balls

These Baked Broccoli Cheese Balls are an outrageously delicious meat-free meal or fabulous bites to serve at a gathering.


Ingredients


2 cups (packed) roughly chopped soft cooked broccoli (well drained) (~400g/13 oz raw broccoli) (Note 1)


1 cup panko breadcrumbs (or Schar gluten-free)


2 eggs


¾ cup shredded cheese


2 shallots / scallions , finely sliced


2 cloves garlic , minced


¼ tsp salt


Black pepper


Olive oil spray


GARLIC LEMON YOGHURT SAUCE:


2/3 cup plain yoghurt


Zest of 1/2 lemon


1 tbsp lemon juice


½ garlic clove , minced


2 tsp extra virgin olive oil (adjust to taste, depends on fat % of yoghurt used)


Salt and pepper, to taste


Directions


Preheat oven to 200C/390F (all oven types).


Line tray with baking / parchment paper. (Note 2)


Place all ingredients (except oil spray) in a bowl. Mix well to combine, mashing up the broccoli as you go (like when you are cooking mince).


Scoop up a heaped tablespoon, then press in firmly. Flick out into your hand then form into a ball. Place on tray. Repeat with remaining mixture - should make 15 - 18 balls.


Spray with oil then bake for 25 minutes, or until the surface is slightly crisp and golden.


Serve with Lemon Yoghurt Sauce – it also goes great with ketchup!


Sauce: Mix ingredients together then set aside for at least 20 minutes to allow the flavours to meld.


Recipe Notes:


1. This can be made with fresh or frozen broccoli. If using fresh, you'll need 1 giant head or 2 medium heads. Ensure the broccoli is cooked until soft so it is easier to “mash” and mould into meatball shapes.


Chopping and cooking fresh broccoli: Cut the florets off the broccoli then break up into medium pieces. Cut the thinner stem into about 2.5cm / 1 inch pieces. If you want to use the thick main stem, peel the outer skin (which is tough) then cut into 2.5 cm / 1” x 1cm / 2/5” batons. Boil water in a large saucepan (or do this step in a steamer). Plonk the stems in first, cook for 2 minutes. Then add the florets and cook for 3 minutes, or until soft. Drain well.


2. Storing: Cool then place in an airtight container. For a quick reheat, use the microwave, or otherwise reheat in the oven. These also freeze well once cooked, thaw then reheat at 180C/350F for about 5 minutes. Can be made ahead, form balls, then refrigerate (not freeze), then bake later.


Share!



Reviews 0



No reviews yet! Will you be the first?





Delivery Management Software by Kiva Logic



Loading