Broccoli and Nut Meatballs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g broccoli, frozen, or a fresh broccoli
- 2 handfuls hazelnuts, or walnuts
- 200 g sour cream
- 2 egg (s)
- 1 roll, stale, diced
- 1 handful cheese (Gouda), grated
- 0.5 ½ cup breadcrumbs
- salt and pepper
- Paprika powder
- nutmeg
Print Recipe
Pin Recipe Instructions
- Thaw the frozen broccoli in a saucepan with a little boiling water or in the microwave or cook fresh broccoli until al dente. Drain the water and mash the broccoli with a fork or potato masher.
- In a bowl, puree the nuts with the cream and eggs. Add the broccoli, cheese, breadcrumbs and the bread roll. Mix everything together well and season with spices. If it is too runny, add a little more breadcrumbs. Shape the mixture into meatballs.
- Heat the oil in the pan and fry the meatballs over medium heat at the beginning, and after both sides are firm, fry over low heat for about 10-15 minutes. To prevent the meatballs from sticking, add a little more oil to the pan and toss the meatballs in the oil as soon as they are in the pan.
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