Broccoli Meatballs


If there is one thing that I miss since becoming a vegetarian it is meatballs. So strange right? I never really enjoyed eating meat, even as a child, but there is something about a meatball that screams Sunday night dinner to me. I have tried many recipes for vegetarian meatballs, minus the soy meat substitutes because that’s just not my thing, and nothing has ever come close to a real meatball. Until now. Introducing broccoli ‘meatballs’. I served mine over zucchini noodles that were tossed with pesto and topped the meatballs with sauce. It was pure bliss! I know, it seems strange to think that broccoli could be so magical but trust me- it is! Give them a try and let me know what you think!

Broccoli Meatballs
Serves 4
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  1. 4 cups broccoli florets (1 large head)
  2. 1 cup raw almonds
  3. ¼ cup finely chopped fresh basil
  4. ¼ cup finely chopped fresh parsley
  5. 2 cloves garlic, minced
  6. ⅛ teaspoon cayenne pepper
  7. 2 large eggs
  1. Preheat oven to 350°F. Line baking sheet with parchment paper.
  2. Steam broccoli florets 10 minutes, or until tender and bright green. Cool.
  3. Pulse almonds in food processor until finely ground. Transfer to large mixing bowl.
  4. Pulse steamed broccoli in food processor until chopped. Transfer to bowl with ground almonds. Add basil, parsley, garlic, and cayenne. Season with salt and pepper, if desired.
  5. Whisk eggs in small bowl, then stir eggs into broccoli mixture.
  6. Shape mixture into 12 Meatballs by hand, pressing firmly to ensure Meatballs hold their shape. Place on prepared baking sheet, and bake 25 minutes, or until golden brown.
  7. Serve over your favorite pasta or zucchini noodles, top with sauce, and enjoy!
  1. Adapted from

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