BROCCOLI MEATBALLS WITH GARLIC-TOMATO SAUCE
Ground almonds and eggs hold these veggie-laced alternatives to traditional meatballs together. For appetizer-size meatballs, shape into 30 smaller rounds instead of 12, and bake 15 to 20 minutes.
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- To make Meatballs: Preheat oven to 350°F. Line baking sheet with parchment paper.
- Steam broccoli florets 10 minutes, or until tender and bright green. Cool.
- Pulse almonds in food processor until finely ground. Transfer to large mixing bowl.
- Pulse steamed broccoli in food processor until chopped. Transfer to bowl with ground almonds. Add Parmesan, basil, parsley, garlic, and cayenne. Season with salt and pepper, if desired.
- Whisk eggs in small bowl, then stir eggs into broccoli mixture.
- Shape mixture into 12 Meatballs by hand, pressing firmly to ensure Meatballs hold their shape. Place on prepared baking sheet, and bake 25 minutes, or until golden brown.
- To make Garlic-Tomato Sauce: Heat oil in large saucepan over medium heat. Add onion and garlic, and cook 5 minutes, or until onion is soft. Add tomatoes and their juice, and cook 20 minutes, or until sauce thickens, stirring occasionally. Season with salt and pepper, if desired.
- Serves 4
- Ground almonds and eggs hold these veggie-laced alternatives to traditional meatballs together. For appetizer-size meatballs, shape into 30 smaller rounds instead of 12, and bake 15 to 20 minutes
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