Best Bayou Broccoli Balls Recipes

BROCCOLI BALLS WITH HARISSA-YOGURT SAUCE

Steps:

• Pour about 1 inch of water into a large skillet and bring to a boil over medium-high heat. Put the broccoli florets in a steamer basket in an even layer. Set the steamer basket over the boiling water and cook until crisp-tender, about 8 minutes (depending on the size of the florets). Transfer the broccoli to a large plate to cool slightly.
• Line a baking sheet with paper towels. Making sure to reserve the liquid, drain the chickpeas and rinse thoroughly under cold water. Spread the chickpeas evenly on one half of the prepared baking sheet and the broccoli florets on the other half. Pat the chickpeas and broccoli with additional paper towels to remove excess liquid.
• Put the parsley, cilantro, lemon juice, cumin, coriander, baking powder, garlic, onion, 1 teaspoon salt, several grinds of pepper and 3 tablespoons of the reserved chickpea liquid into a food processor. Pulse the ingredients until finely chopped, about 30 seconds. Add the chickpeas and broccoli and pulse again, stopping and scraping down the sides as needed, until the chickpeas and broccoli are finely minced, about 2 minutes. Transfer the mixture to a medium bowl and stir in the panko. Cover and refrigerate for 30 minutes.
• Meanwhile, combine the yogurt, olive oil, harissa (to preferred spice level), 2 teaspoons water, 1/2 teaspoon salt and several grinds of pepper in a small bowl. Refrigerate to chill.
• Preheat the oven to 375 degrees F; set a wire rack inside a baking sheet.
• Using a tablespoon or medium scoop, form the chickpea-broccoli mixture into 1 1/2-inch balls, each about 1 heaping tablespoon. Evenly space the balls on the wire rack and spray generously with olive oil spray. Bake, rotating the baking sheet halfway through and coating the balls again with olive oil spray, until deep golden and crisp, about 45 minutes. Serve warm with the yogurt sauce.

OVEN-BAKED CHEESY BROCCOLI BALLS

Steps:

• Place the frozen broccoli in a microwave-safe bowl and microwave on HIGH for 5-6 minutes; cool and squeeze out any excess moisture with hands, place in a large bowl.
• Add in stuffing mix, Parmesan cheese, cheddar cheese, onion, beaten eggs, seasoned salt, garlic powder, black pepper and cayenne to taste (if using) mix until combined adjusting seasoned salt and pepper to taste.
• Cover and refrigerate for 4 or more hours or until all the moisture is absorbed and the mixture is completely cold.
• Shape into 1 or 1-1/2-inch balls, then place onto greased baking sheet.
• Set oven to 325.
• Bake for 12-15 minutes for 1-inch balls (bake a little longer for 1-1/2-inch balls) or until browned.
• If desired immediately sprinkle finely grated cheddar cheese on top.

BAYOU BROCCOLI BALLS

Steps:

• 1. Mix broccoli, cheese, and bacon together.
• 2. Form into small balls.
• 3. Place into freezer, until firm. (usually takes about 30min.)
• 4. Roll in breadcrumbs.
• 5. Fry in lard (Yes, lard) until golden brown.

BAYOU BROCCOLI

Steps:

• Prepare rice and broccoli according to package direction.
• Saute onion and celery in a small amount of fat in a skillet.
• Combine sauteed vegetables, rice, broccoli and butter.
• Melt cheez whiz in the soup with 1/2 cup water in saucepan.
• Stir into broccoli mixture, mixing well.
• Spoon into a greased casserole dish.
• Bake at 350* for 30 minute.