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Broccoli meatballs





500 grams

Ricotta cheese

50 grams


1 wedge

Grated cheese

30 grams


80 grams


2 spoons


to taste

Extra virgin olive oil

4 spoons

Extra virgin olive oil

to taste

Black pepper

to taste


to taste


to taste

starters from Italy - Sicilia

Broccoli meatballs

Broccoli meatballs

vegetarian with gluten with lactose source of C vitamins

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Broccoli meatballs

Simple and ......... one leads to another

Broccoli meatballs step 1

step 1

Broccoli: In a pot: Boil them in water with a pinch of salt

Broccoli meatballs step 2

step 2

In the pan: With 2 tablespoons of olive oil, brown 1 clove of garlic and add the broccoli

Broccoli meatballs step 3

step 3

Season with minced black pepper and nutmeg. Fry them for 5 minutes. Remove the garlic and let it cool.

Broccoli meatballs step 4

step 4

In the minipimer: When they are lukewarm, place them in the minipimer

Broccoli meatballs step 5

step 5

Adding ricotta cheese Grated cheese 2 Spoons of oil and blend

Broccoli meatballs step 6

step 6

Breadcrumbs: Put about 80 g. in a bowl

Broccoli meatballs step 7

step 7

Season with a little black pepper A pinch of salt 1 tablespoon of chives

Broccoli meatballs step 8

step 8

In another bowl, put 2 tablespoons for breading

Broccoli meatballs step 9

step 9

Meatballs: Put the mixture in a bowl Add the seasoned breadcrumbs, mix, mix well

Broccoli meatballs step 10

step 10

Form the meatballs, of the shape and size you want to put them in the breadcrumbs Place them in a pan lined with parchment paper

Broccoli meatballs step 11

step 11

Cooking: Preheat the oven to 180 ° ventilated

Broccoli meatballs step 12

step 12

Sprinkle a little oil Cook for 12/15 minutes or until golden brown and serve

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