Baked Broccoli Cheese Balls
Ingredients
For the Baked Broccoli Cheese Balls:
- 2 cups broccoli, cooked, well drained and chopped
- 1 cup panko bread crumbs
- 2 eggs
- ¾ cup cheddar cheese, shredded
- 2 scallions, finely sliced
- 2 cloves garlic, minced
- ¼ tsp. salt
- Black pepper, to taste
- Olive oil spray
For the Garlic Lemon Yogurt Sauce:
- ⅔ cup plain yogurt
- Zest of ½ lemon
- 1 tbsp. lemon juice
- ½ garlic clove, minced
- 2 tsp. extra virgin olive oil
- Salt and pepper, to taste
Instructions
- Pre-heat oven to 400°F.
- Line tray with parchment paper.
- Place all ingredients, except oil spray, in a bowl; mix well to combine, mashing up the broccoli as you go.
- Scoop out one tablespoon of mixture; place in palm of your hand and firmly form into a ball.
- Place cheese ball on tray; repeat with remaining mixture; should make 15 – 18 balls.
- Spray with oil; place in the pre-heated oven and bake for 25 minutes, or until the surface is slightly crisp and golden.
- In a small bowl, mix sauce ingredients together; set aside for at least 20 minutes to allow the flavors to meld.
- Serve with the garlic lemon yogurt sauce; also quite good when served with ketchup.
Notes
This recipe can be made with fresh or frozen broccoli; if using fresh, 1 giant head or 2 medium heads will be needed; ensure the broccoli is cooked until soft so it is easier to “mash” and mould into meatball shapes.
To store, place in an airtight container and refrigerate; ror a quick re-heat, use the microwave or re-heat in the oven.
To convert to a gluten-free recipe, substitute breadcrumbs with 3/4 cup almond meal.
These also freeze well once cooked; place in an airtight container and freeze; thaw and re-heat at 350°F for about 5 minutes.
