Broccoli Meatballs With Mustard Mayonnaise
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
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
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.
Shape the broccoli mixture into small balls and roll in the Quinoa and Almond Meal mix until evenly coated.
Flatten each meatball slightly and arrange onto a tray lined with baking paper, drizzle with a little extra virgin olive oil and bake.
These vegetarian meatballs are a great way of enticing kids to eat their broccoli and greens.
226759 - 2023-07-17 10:11:53
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