Sometimes we crave something light and vegetarian for dinner. And this is exactly where our broccoli meatballs come into play. With feta, vegan or tuna – you will repeat these recipes several times!
Green, healthy and really tasty – broccoli is currently in high season and it’s hard to imagine our table without it. Whether broccoli soup, casserole or pasta – the crunchy vegetable is a real all-rounder in the kitchen and can be used to conjure up a wide variety of delicacies. And our broccoli meatball recipes are perfect for a quick and easy weeknight dinner!
Broccoli Meatball with Feta
Our recipe for the tastiestSweet potato casserole with fetawe have already told you. Quick to make, healthy and irresistibly delicious – we could eat these broccoli meatballs with feta every day!
Ingredients for 12 meatballs
- 400 grams of broccoli
- 3 eggs, lightly beaten
- 2 cloves of garlic, finely chopped
- 60 grams of whole wheat flour
- 40 grams of mozzarella, grated
- 100 grams of feta
- Some fresh dill, chopped finely
- 1 tsp onion powder
- Salt and pepper to taste
preparation
- Preheat the oven to 200 degrees and line a large baking tray with baking paper.
- Divide broccoli into florets and cook in boiling water over medium heat for 5-7 minutes until softened.
- Sieve through a sieve and pat completely dry with kitchen paper.
- Mash the broccoli lightly with a fork and mix well with the eggs, garlic cloves and spices in a large bowl.
- Add wholemeal flour, mozzarella and feta and mix into a homogeneous mass.
- Form small meatballs with your hands and place them on the baking sheet.
- Bake for about 20 minutes until golden brown and let cool.
- Serve with a sauce of your choice, such as tzatziki, and voilà – your broccoli meatballs with feta are ready!
Do you follow a plant-based diet or try to eat less meat every now and then? Then you should definitely remember our recipe for vegan broccoli meatballs!
Ingredients for 4 servings
- 500 grams of broccoli
- 220 grams of canned chickpeas
- 20 grams of chickpea flour
- 2 cloves of garlic
- 1 TL Curry powder
- Some oil for frying
- Salt and pepper to taste
preparation
- Clean and wash the broccoli and peel the stem well.
- Place broccoli and stem in a blender and grind until fine. Alternatively, you can chop it up with a grater, but it's a little more complicated.
- Also chop the chickpeas in the blender.
- Then put all the ingredients in a large bowl and mix well together.
- Heat oil in a large pan over medium heat, form small meatballs and fry for 3-4 minutes per side until golden brown.
- A little tip - if you don't have chickpea flour, you can prepare the broccoli meatballs with oatmeal.
Low-carb broccoli meatballs with tuna
Healthy, delicious and prepared in less than 20 minutes - these low-carb broccoli meatballs with tuna are a feast for the senses and taste heavenly!
Ingredients for about 10 meatballs
- 500 grams of broccoli
- 3 cans of tuna in its own juice, 150 grams drained each
- 1 medium onion
- 3 cloves of garlic
- 1 No
- 200 grams of cream cheese
- 200 grams of low-fat quark
- 20 grams of almond flour
- 20 grams of oat bran
- 15 grams of psyllium husks
- 40 grams of mozzarella, grated
- 1 teaspoon each dried oregano and paprika powder
- Salt and pepper
preparation
- Drain the tuna well and press it lightly in a sieve.
- Place broccoli, onions and garlic cloves in the blender and chop well.
- Then put all the ingredients in a large bowl and stir into a homogeneous mixture.
- Let the mixture rest for 10-15 minutes.
- In the meantime, preheat the oven to 200 degrees and line a large baking tray with baking paper.
- Form 10 meatballs and place them on the baking tray.
- Bake for about 35-40 minutes until golden brown and crispy and serve with a low-carb sauce or a salad.
- And your low-carb broccoli meatballs with tuna are ready!
Broccoli meatballs from the Thermomix
You can prepare broccoli meatballs even faster and more easily in the Thermomix.
Ingredients
- 300 grams broccoli, divided into florets
- 400 ml water
- 1 No
- 15 grams of fine oat flakes
- 10 grams of soft wheat semolina
- 30 grams of breadcrumbs
- 25 grams of sour cream
- 60 grams of Gouda, cut into small pieces
- 1 tablespoon each fresh parsley and fresh chives, chopped
- Salt and pepper
- oil for frying
preparation
- Pour water into the mixing bowl, hang up the cooking basket, add the broccoli and cook for 10 minutes/Varoma/level 1.
- Set the broccoli aside and empty the mixing bowl.
- First add the parsley and chives, then the broccoli and the remaining ingredients into the mixing bowl and chop for 8 seconds/speed setting 5.
- Let the mixture steep for about 10 minutes. If the mixture is too liquid, add 1-2 tablespoons of breadcrumbs.
- Meanwhile, heat the oil in a large skillet over medium-high heat.
- Form small meatballs out of the mixture with a spoon and fry for about 3-4 minutes per side until golden brown.
