Baked Broccoli Cheese Balls

Baked Broccoli Cheese Balls

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings: 3
Calories: 374 kcal
Author: Nagi

Ingredients

• 2 cups (packed) roughly chopped soft cooked broccoli (well drained) (~400g/13 oz raw broccoli) (Note 1)
• 1 cup panko breadcrumbs
• 2 eggs
• ¾ cup shredded cheese (Cheddar, Colby or Tasty cheese are my usual)
• 2 shallots / scallions , finely sliced
• 2 cloves garlic , minced
• ¼ tsp salt
• Black pepper
• Olive oil spray
• Garlic Lemon Yoghurt Sauce:
• 2/3 cup plain yoghurt
• Zest of 1/2 lemon
• 1 tbsp lemon juice
• ½ garlic clove , minced
• 2 tsp extra virgin olive oil (adjust to taste, depends on fat % of yoghurt used)
• Salt and pepper, to taste

Instructions

1. Preheat oven to 200C/390F (all oven types).
2. Line tray with baking / parchment paper. (Note 2)
3. Place all ingredients (except oil spray) in a bowl. Mix well to combine, mashing up the broccoli as you go (like when you are cooking mince).
4. Scoop up a heaped tablespoon, then press in firmly. Flick out into your hand then form into a ball. Place on tray. Repeat with remaining mixture - should make 15 - 18 balls.
5. Spray with oil then bake for 25 minutes, or until the surface is slightly crisp and golden.
6. Serve with Lemon Yoghurt Sauce – it also goes great with ketchup!
7. Sauce: Mix ingredients together then set aside for at least 20 minutes to allow the flavours to meld.

Recipe Notes
1. This can be made with fresh or frozen broccoli. If using fresh, you'll need 1 giant head or 2 medium heads. Ensure the broccoli is cooked until soft so it is easier to “mash” and mould into meatball shapes.
Chopping and cooking fresh broccoli: Cut the florets off the broccoli then break up into medium pieces. Cut the thinner stem into about 2.5cm / 1 inch pieces. If you want to use the thick main stem, peel the outer skin (which is tough) then cut into 2.5 cm / 1” x 1cm / 2/5” batons. Boil water in a large saucepan (or do this step in a steamer). Plonk the stems in first, cook for 2 minutes. Then add the florets and cook for 3 minutes, or until soft. Drain well.
2. Storing: Cool then place in an airtight container. For a quick reheat, use the microwave, or otherwise reheat in the oven. These also freeze well once cooked. Can be made ahead, form balls, then refrigerate (not freeze), then bake later.
3. Pictured in the photo in post with: Lemon Rice Pilaf and quick sautéed kale (tear off a few handfuls of kale, rip leaves off the tough centre stem, tear into bite size pieces. Saute in a bit of oil with a handful of pre shredded carrots (I always have Just Veg from Woolies on hand), season with S&P and finish with a sprinkle of crushed almonds.
4. GLUTEN FREE OPTION: Sub breadcrumbs with 3/4 cup almond meal.
5. Nutrition is for 1/3 of the recipe which is a meal size serving (for an adult). Gluten free option: increases to 387 calories, carbs decreases to 17g.

source:http://www.recipetineats.com

Cheesy Vegetable Chowder {AKA Broccoli Cheese Potato Soup}

Cheesy Vegetable Chowder {AKA Broccoli Cheese Potato Soup}

Yield: About 6 servings

Ingredients

• 5 1/2 Tbsp butter , divided
• 1 1/3 cups chopped carrots (about 3)
• 1 cup chopped celery (2 stalks)
• 1 cup chopped yellow onion (1 small)
• 2 cloves garlic , minced
• 3 cups low-sodium chicken broth
• 3 1/2 cups peeled and cubed russet potatoes , cut 1/2-inch to 3/4-inch thick (2 large)
• 3 cups chopped broccoli florets (from about 2 heads)
• 1/4 tsp dried thyme
• Salt and freshly ground black pepper
• 6 Tbsp all-purpose flour
• 3 cups milk (preferably 1% or 2%)
• 1/2 cup heavy cream
• 2 cups shredded sharp cheddar cheese (8 oz)
• 1/3 cup finely shredded parmesan cheese (1 oz)

Instructions

1. In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute 30 seconds longer. Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender.
2. Meanwhile, melt remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain). Cook stirring constantly until mixture begins to gently boil and thicken, stir in heavy cream. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheddar and parmesan cheese until melted. Serve warm.

Recipe source: Cooking Classy

Broccoli Apple Salad

Broccoli Apple Salad

Yield: About 6 servings

Ingredients

• 4 cups small diced broccoli florets
• 2 small gala apples , cored and diced
• 1 cup walnuts
• 1 cup matchstick carrots , roughly chopped
• 1/2 cup golden raisins or dried cranberries
• 1/4 cup chopped red onion

Dressing

• 3/4 cup plain Greek yogurt
• 1/3 cup Hellman's or Best Foods Mayonnaise (full fat)
• 1 1/2 Tbsp apple cider vinegar
• 3 Tbsp honey
• Salt

Instructions
For the dressing:

1. In a medium mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey and season with salt to taste (about 1/4 tsp). Chill until ready to use.

For the salad:

1. In a salad bowl toss together broccoli, apples, walnuts, carrots, raisins or cranberries and red onion. Pour in dressing and toss until evenly coated.

Recipe source: inspired by Hellman's and my apple coleslaw and broccoli cauliflower salad