These seem to be a fan favorite on my instagram and for good reason. They are an easy way to hide vegetables, they go with almost any entree, and they are easily adjustable for those with allergies. Oh, and they are delicious!
I stumbled upon a store bought version and I was unbelievably disappointed with them. They were mushy in the middle and you couldn’t even recognize the broccoli because it had been processed to oblivion. But, rest assured that I am here to share with you a better alternative. Here is what you’ll need:
- 3 crowns of broccoli (1 lb. of florets)
- 2 cloves garlic
- 1/4 tsp salt and 1/4 tsp pepper
- 3 eggs
- 1 cup of grated cheddar cheese (but you can use any kind you like)
- 2 Tablespoons of Parmesan Cheese
- 3/4 cup of Panko
Start by cutting the florets from the stem. I recommend leaving a little stem on each floret since they help provide a little structure to the finished product. Place the florets in a pot of boiling water for 2-3 minutes. If you have used a significant amount of stem I would boil for an additional 1 minute. Strain and allow to cool.
Preheat your oven to 400′ and place your oven rack about 1/3 from the top.
In your food processor pulse your garlic and salt/pepper a few times then add your cooled broccoli and continue to pulse until it is a rice like consistency.
In a separate bowl whisk your eggs together then add your broccoli mixture, panko, and both your cheeses. Stir until combined. Form the mixture into balls (about golf ball size) and place on a cookie sheet lined with parchment paper. To be safe I usually grease my parchment paper too.
Place in oven and bake for approximately 10-12 minutes. Let them cool before enjoying.
There you have it! I hope you and your little ones love this recipe, I know we do. Keep in mind these freeze really well too. Can’t wait to hear what you all think!