Broccoli parmesan cheese meatballs

Broccoli parmesan cheese meatballs
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 103.4
  • Total Fat: 6.4 g
  • Cholesterol: 66.8 mg
  • Sodium: 265.7 mg
  • Total Carbs: 1.4 g
  • Dietary Fiber: 0.5 g
  • Protein: 10.0 g

View full nutritional breakdown of Broccoli parmesan cheese meatballs calories by ingredient

Number of Servings: 4


    ·        2 ounces raw almonds or make it with 3 ounces of lean ground beef or turkey
    ·         1 large head broccoli, cut into florets and steamed (about 2 cups)
    ·         1/2 c. shredded Parmesan cheese
    ·         2 cloves garlic, minced
    ·         Salt and pepper to taste
    ·         1 egg, lightly beaten
    ·         Olive oil mister or cooking spray


makes 4 servings
with the almonds its 1/4 ounce protein with the meat its one onuce of protein and both are 3 condiments and one vegi


1.       Preheat oven to 350ºF.
2.      Place the almonds in a food processor. Process until they're coarsely ground (see image in post--it's important to not under- or over-process!). Transfer ground almonds to a medium bowl.
3.      Now place the broccoli florets in the food processor and pulse until chopped. Add the chopped broccoli, cheese, and garlic to the almonds and season with salt and pepper to taste. Stir in the egg.
4.      Spray a mini-muffin tin with olive oil or cooking spray. Form the broccoli mixture into 12 balls, squeezing them a little to make sure they hold their shape, and place each one in its own cup in the muffin tin. Bake until meatballs are golden on the outside and heated through, about 20 minutes. Remove tin from oven and run a butter knife along the edges of each muffin cup to loosen meatballs before gently popping them out.

Serving Size: 1

TAGS:  Poultry |