- Romanesco broccoli 1 kg
- Soft cheese 80 gr
- Eggs 2 • 130 kcal
- Grated parmesan cheese 20 gr
- Salt • 1 kcal
Broccoli cheese balls are an appetizing and very original vegetarian second course. If you want a vegetarian, but equally delicious, alternative to the classic meatballs, this is the recipe for you – just prepare a mixture based on broccoli, eggs and grated parmesan cheese, then form delicious small balls and finally proceed to the baking in the oven. The result will be a delicious delicacy crunchy on the outside and soft and creamy on the inside, with a sweet surprise – a small piece of soft cheese which, once melted, will make everything more irresistible. Incredibly versatile and simple to prepare, Romanesco broccoli small balls can be served as an appetizer or second course, to accompany with a rich side dish and a few slices of toast. So let’s find out how to prepare Romanesco broccoli small balls by following all our instructions step by step.
How to make Romanesco broccoli cheese balls
Boil the broccoli florets in boiling salted water for 20-25 minutes; once cooked, drain and let them cool.
Transfer the broccoli florets to a bowl and finely mash them with a fork.
Add the eggs, 50 grams of breadcrumbs and a pinch of salt and pepper and mix everything until you will get a homogeneous mixture.
With the mixture obtained, form some small balls and insert a cube of soft cheese inside.
Dip the small balls in the breadcrumbs and then transfer them to the refrigerator for 15 minutes.
After this time will be elapsed, arrange the small balls in a pan lined with parchment paper and bake in a ventilated oven at 200 degrees C for about 20 minutes.
Once the baking time will be elapsed, take the Romanesco broccoli small balls out of the oven and serve them warm.
How to store Broccoli Cheese Balls
Broccoli cheese balls can be preserved in the refrigerator, inside a special airtight container, for a couple of days. At the time of eating, heat them in the oven or in a non-stick pan with a little oil.