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Broccoli Meatballs With Mustard Mayonnaise

by Annalisa Brown (follow)
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The pistachio and macadamia nuts in these vegetarian Meatballs not only provide a lovely texture when you first bite into these super balls of flavour and goodness but act as a binding agent negating the need to use eggs or breadcrumbs in this dish.

If you want to keep this recipe dairy free omit the Goats Cheese Fetta however, the slight tartness of the Goats Cheese will add another layer to the meatballs.

These healthy and baked Broccoli Meatballs are a great way of enticing kids to eat their broccoli and greens.

Broccoli Meatballs with Mustard Mayonnaise.


Preparation Time: 20 minutes
Cooking Time: 40 minutes
Makes: 30 Meatballs

Ingredients
1kg Broccoli
2 Potatoes
1 Tablespoon Goats Milk Fetta
6 Tablespoons Pistachio Nuts (Raw and Unsalted)
4 Tablespoons Macadamia Nuts (Raw and Unsalted)
4 Tablespoons Quinoa Seeds (Uncooked)
4 Tablespoons Almond Meal
Extra Virgin Olive Oil
Salt and Pepper to taste

Serve with Mustard Mayonnaise

Method
Chop the broccoli and potatoes into small pieces and place into a large saucepan filled with water.

Bring water to the boil then reduce heat to a simmer for 15 minutes or until liquid has reduced and the vegetables are soft and can be easily mashed with a fork.

Crush the pistachios and macadamia nuts. Add the pistachios, macadamias, goat’s cheese, salt and pepper to the broccoli.

Using a fork roughly mash the broccoli mixture, retaining some of the chunks for texture.

Broccoli Meatballs With Mustard Mayonnaise Montage
Cook the broccoli and potatoes until soft then add the crushed nuts, goats cheese, salt and pepper and using a fork roughly mash the broccoli mixture.


Scoop a tablespoon of the broccoli mixture into your hands and shape into small balls.

Combine the Quinoa and Almond Meal on a plate and roll the Broccoli Meatballs until they are evenly coated. Flatten each meatball slightly with the palms of your hands.

Shape the broccoli mixture into small balls and roll in the Quinoa and Almond Meal mix until evenly coated.


Pre-heat an oven to 180°C. Line a tray with baking paper and arrange the Broccoli Meatballs onto the tray. Drizzle with a little Extra Virgin Olive Oil and place into the oven to bake for approximately 20 minutes until golden brown and crispy.

Flatten each meatball slightly and arrange onto a tray lined with baking paper, drizzle with a little extra virgin olive oil and bake.


Turn the meatballs over to cook the other side for 20 minutes.

While the Broccoli Meatballs are in the oven, prepare the Mustard Mayonnaise.

These vegetarian meatballs are extremely versatile and can be served to kids and adults alike. They’re perfect as finger food or hors d'oeuvres at your next party, great as picnic food or as a healthy snack for kids. Serve hot or cold with the Mustard Mayonnaise.

These vegetarian meatballs are a great way of enticing kids to eat their broccoli and greens.


Categories
#Broccoli
#Meatballs
#Vegetables
#Vegan
#Vegetarian
#Gluten Free
#Paleo
#Healthy
#Healthy Recipes
#Low Fat
#Baking
#Picnic Food
#Hors d'oeuvres
#Snacks
#Social Competition
#Kid Friendly
#Finger Food
#Party Food
#Entree
#Egg Free
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