Jazz up your broccoli! Who needs meatballs when you can have broccoli balls? These vibrant broccoli balls pack a nutritional punch. You have fibre, antioxidants, anti-inflammatory compounds, plant-based protein, omega-3 fatty acids and vitamin B12 crammed into these savoury bites.
These balls are baked so they have crispy outer shells while retaining a moist savoury soft herby centre. They are super with dips and pasta (my favourite is with a tomato herby sauce) or as a healthy snack in their own right.
The intense green colour is due to the addition of spinach and wheatgrass or spirulina…a great way to get your plant-based protein and micronutrients!
I have provided variations of this recipe to appeal to vegetarians and vegans alike and for those wishing to reduce their carb intake. This recipe is also a great one to make with the kids; they love rolling the striking green balls!
Serves: 4. Makes about 36 balls
Preparation time: 35 mins
Ingredients:
- 300g broccoli, chopped into florets
- 80g spinach
- 80g ground almonds or ground up cashews. If you want this nut-free you can sub for 80g cooked quinoa or breadcrumbs instead
- 1 large egg (this recipe also works with a chia or flaxseed egg)
- 25g nutritional yeast or parmesan
- 2 tbsp. chia seeds
- 2 tbsp. protein powder (soya bean, pea or whey. You can also substitute for more chia seeds)
- 3 garlic cloves
- 1 tsp. dried oregano
- ¾ tsp. wheatgrass or spirulina powder
- ¼ tsp dried mustard powder
Method:
- Preheat the oven to 185°C and grease and line a baking sheet with a little coconut oil.
- In a blender blitz together all the ingredients.
- Using your hands, take tablespoons of the mixture and shape into balls. Place on the prepared baking sheet and repeat until all the mixture is used up.
- Bake in the preheated oven for 20-23 minutes. Serve with dips (turmeric mayonnaise and avocado wheatgrass dip pictured) or with tomato sauce and pasta.
Don’t forget you can find my favourite recipes in my FREE eBook here.
