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We start by breaking the broccoli into bouquets, I keep it for 10-15 minutes in cold water with baking soda after I break it into pieces.

We boil the broccoli bouquets in a little salted water for a maximum of 10 minutes.

Strain very well and let it cool and drain the water from it.

Until it cools, prepare the rest of the ingredients. We clean the garlic and pass it, and we put the cheese on the grater.

Beat the eggs together with the basil, garlic, salt, pepper and ginger in a bowl.

We make the bouquets of boiled and chilled broccoli puree, we didn't make a very fine puree, we left it in pieces.

Mix with beaten eggs with spices and breadcrumbs.

If it is not drained very well, you may need to add breadcrumbs, it must have consistency and we can form meatballs from it.

With a spoon we take from the composition and form the meatballs, which we give through breadcrumbs.

When we are done with everything, we put it in a pan on the fire according to the hot oil. I used about 0.5 liters of oil, but that depends on the size of the pan in which we are going to fry the meatballs.

Fry the meatballs until golden brown on all sides.

Serve with yogurt sauce, tomato sauce, beetroot sauce or any other kind of sauce or better next to a smoked and lightly fried sausage.


Broccoli is one of the staple foods of healthy diets. Its many benefits on the body are due antioxidant, detoxifying and anti-inflammatory properties with which he is endowed.

Contains good amounts of vitamin C and vitamin K. It is rich in fiber, folic acid, protein and compounds that help detoxification and defense of the body free radical damage. Contribute to proper functioning of digestion and heart.

Broccoli meatballs with cheese

It is so fickle, so that it can be incorporated into many recipes, which can even be on to the liking of capricious children. We just need to know what to season it with to make it tastier and tastier. Broccoli gets a special flavor when cooked with garlic or cheese, any kind.

In this article you will be able to discover a unique way to cook broccoli, to be appreciated by the whole family.

Broccoli meatballs with cheese - recipe

You only need 25 minutes to prepare these delicious coffees.

These meatballs can be served as an appetizer, for breakfast or at any meal of the day, as a side dish or snack.

I make a successful pair with a portion of rice, vegetable puree, chicken or fish steak, with a yogurt or tomato sauce.

You can add other ingredients to this recipe, such as onions, garlic, peppers or cheese.

• 350 g of broccoli (bouquets)
• 2 large eggs
• 65 g of parmesan (or other grated cheese)
• 50 g of breadcrumbs
• 2 tablespoons olive oil
• ½ teaspoon of salt

After you have opened the broccoli bunches and washed them, boil them with a little salt in water for a few minutes, until they soften and the fork penetrates easily through them.

Put boiled broccoli (drained from the juice) in the bowl of the robot with the blade S. Break the eggs and add them to the bowl, along with the Parmesan cheese, breadcrumbs and salt.

Mix until a homogeneous composition results. Take 1 tablespoon of the composition and shape it into a ball. With your hands slightly damp, give it the shape of a slightly flat meatball in your hands.

You can fry the broccoli meatballs in a pan with hot oil, or you can bake them in the oven until they become slightly crispy.

Source: Super Healthy Kids, Cheest Broccoli Bites Recipe: https://www.superhealthykids.com/cheesy-broccoli-bites/

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


  • 600 g broccoli
  • 100 g FINN CRISP& # 8211 thin crispy bread with cumin (I insist on this option because it will give a special taste)
  • 2 eggs
  • 100 g feta cheese
  • 30 g mozzarella
  • 2 cloves of garlic
  • pepper
  • salt
  • 150 g low-fat yogurt or whatever you prefer
  • salt
  • pepper
  • 4-5 finely chopped mint leaves
  • 1 teaspoon lemon juice
  • 1 teaspoon olive oil
  • 1 clove chopped garlic

I always liked the combination of cheddar cheese and broccoli. But since I became vegan I have had to find alternatives. I gave them to these quinoa and broccoli meatballs "cheesy" flavor with the help of inactive yeast. They are perfect with salads or as a main course, you choose how you want to devour them!

Ingredients for Quinoa and Broccoli Meatballs

For today's recipe I used chickpeas as a base because they have a mild aroma. In addition to chickpeas, I also used:

Broccoli: I steamed 3 cups full of broccoli bouquets. Cooked this way you will not lose much of the fiber and flavor!

Fiery quinoa: I use quinoa to tie the meatballs. Add extra protein and the texture of fasting meatballs.

Mustard and mustard seeds: Mustard and mustard seeds give it a special aroma!

Inactive yeast: The cheesy flavor is given by the inactive yeast that contains protein and is fortified with vitamin B12 - difficult to obtain from vegetables.

Garlic powder: Another flavor that you must have in the delicious quinoa and broccoli meatballs. If you have garlic powder at hand, you can use it without problems, but you can also use the freshly chopped one.

Make quinoa: Finally add the quinoa flour! It absorbs moisture and helps meatballs not fall apart during cooking.

Protein Rich Vegetable Meatballs

Since we are based on chickpeas, quinoa and inactive yeast, we will get a good amount of protein. Broccoli can be replaced with cauliflower.

Each meatball (I eat about two or three) contains 5 grams of vegetable protein. So they are full and absolutely delicious!

Broccoli meatballs

Kids will love these broccoli meatballs! They can eat them on their own and provide them with much of the nutrients they need.
Good appetite!

For today, chef Sorin proposes a simple but effective recipe: broccoli meatballs. The little ones will be delighted, because I can serve them by hand!


  • 140 g of zucchini
  • 3 eggs
  • 85 g bouquets of broccoli
  • 1 link dill
  • 3 tablespoons flour, rice, or gluten free
  • 2 tablespoons walnut oil

Steps needed to prepare

  1. Grate the zucchini, and then, to remove the water, put them in the palms and squeeze well or put them in a clean kitchen towel and twist.
  2. Broccoli is boiled briefly for 2-3 minutes, then finely chopped or processed in a food processor.
  3. Beat the eggs in a bowl, add the broccoli, zucchini and most of the coarsely chopped dill and mix well.
  4. Add the flour, mix again and season.
  5. Preheat the oven to 200 degrees and prepare the baking tray.
  6. With the help of a spoon we make sure that we will have the same weight, then we place them in the tray to put them in the oven.
  7. Put the tray in the oven and leave it for about 10-15 minutes until it turns golden.
  8. Sprinkle the remaining dill on top, before serving.

For extra nutrients we can serve with boiled salmon, which leads to an increase in the amount of vitamin D and Omega 3 acids.
If you want more protein, serve them with egg.

Fasting meatballs with broccoli


• ¼ broccoli head
• 6 potatoes
• 3 cloves of garlic
• 5 tablespoons of psyllium bran
• 5 tablespoons oil
• salt and pepper to taste

How to prepare meatballs with broccoli

Cut the broccoli into bunches and wash well. Wash the potatoes well and boil them with the peel. After they have softened, let them cool and then peel them.

Put the diced broccoli and potatoes in the food processor bowl and mix. You can also use a regular blender or a hand blender that passes the soft ingredients.

In the broccoli and potato paste obtained, add the psyllium bran, peeled and crushed garlic, oil, salt and pepper. Mix to obtain a homogeneous composition.

Take a spoonful of the dough and form round or elongated (oval) meatballs. Wet the spoon often in a cup of water to make it easier to peel off the composition.

Place the ready-made broccoli meatballs in the tray lined with baking paper.

Turn on the oven and let it heat up to 160-180 degrees Celsius. After filling the tray, put it in the oven and let the meatballs lightly brown.

Remove the tray, wait for it to cool for 10 minutes, then add them to the oil. Then let them drain on the absorbent wipes.

You can eat hot or cold broccoli meatballs. They are good simple, but can also be served as a side dish to rice or other dishes. They are also good with raw vegetables, tofu or green salads.

You can also eat them with pickles. Another suggestion is to use them for sandwiches.

If you do not have and do not find psyllium bran, you can use ground flour or oatmeal. They help bind compositions that do not have an egg.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

There are a few simple steps to follow and we start by cooking the bouquets of broccoli in steam for 5-10 minutes, or scalded in boiling water for 10 minutes, enough to soften but keep its texture and green color.

The oven is preheated to 200 degrees.

After the broccoli is cooked, pass it through the blender, taking care not to turn it into a paste.

Grind the used almonds or walnuts, as well as the Parmesan cheese and mix in a bowl. I used pecans, you can use the same type of nuts, almonds or Romanian walnut kernels.

I also added broccoli over the mixture of Parmesan and walnuts, chopped parsley, chopped garlic and a pinch of pepper.

Over these ingredients I added the beaten eggs separately, and with these two hands I started the stage of shaping the vegetable meatballs.

I filled an oven tray, lined with baking paper, then put it in the preheated oven for 25 minutes, during which time it began to change color.

They went extremely well with a slightly spicy tomato sauce, but I served them a kind of tabbouleh salad.

What I mean is that sometimes it's good to lie. How why? Well, he got to my house, he ate two meatballs, he appreciated them to the maximum until I told him that they are without meat, that is, not even 100 grams of meat, how can I tell you that they are vegetarian, and if it warms you up with something, they have an egg in the composition.

You don't have anyone, he searched the whole fridge, maybe it's some steak hidden somewhere in the meantime when he realized it was nothing, he started to like it and it didn't stop, and the plate emptied.


  • Antitumor effect
  • inflammatory
  • Adjuvant in regulating the nervous system
  • Good for inhibiting the development of rheumatism
  • Good for inhibiting cardiovascular disease
  • Adjusts water balance
  • Improves the appearance of the skin
  • Contributes to the development of the fetus in pregnancy
  • Therapeutic action
  • Maintain adequate blood sugar levels
  • Prevents the appearance of eye diseases.

Improves brain health

Due to the vitamin K in the composition, broccoli is a vegetable that helps prevent several neurodegenerative diseases, such as Alzheimer's disease.

Fight cancer

Because the disease is characterized by a rapid growth of abnormal cells and is often linked to oxidative stress, the vegetable contains certain compounds that help the body protect itself from several types of cancer such as prostate, breast, gastric or pancreatic cancer.

Improves the digestive system

Because it has a high iron content, vegetables are also a natural adjuvant for regulating digestion. It also helps maintain the level of healthy bacteria in the intestines.

Controls diabetes

Due to the sulforaphane and kaempferol in the cruciferous composition, it is a food that can improve insulin resistance in patients diagnosed with diabetes.

Detoxifies the body

Broccoli is a good detoxifier for the body because it contains vitamin C, sulfur and amino acids. Thus, it helps to remove toxins and free radicals such as uric acid from the body and purifies the blood.

Other benefits of cruciferous

  • Relieves stomach upsets
  • Maintain healthy skin
  • Maintain healthy hair
  • Improves bone and tooth health
  • Fights anemia.

Potato and broccoli meatballs / Potato broccoli patties

Dear ones, we have prepared a delicious, filling recipe, with many vegetables and extremely versatile: potato meatballs and broccoli. They can be served with salad, in a sandwich or burger, with various sauces, as a cold packaged snack or as it will go through your head :) Ilinca gnaws them empty, like puff pastry :))

Ingredient (12 pcs):

  • 400g potatoes
  • 150g broccoli
  • 1 carrot
  • 2 cloves of garlic
  • 1/2 red onion
  • 1 tare egg
  • 3 lg rice flour
  • 1/2 bunch of parsley / dill
  • salt pepper

Boil the peeled potatoes and cut into cubes, carrots and broccoli bunches until the fork enters them slightly. Let them cool, then pass them with a fork or food processor (just a few pulses, we must not get a paste, but keep the texture of vegetables) and mix them with chopped garlic and onion, chopped greens, egg, salt, pepper and rice flour.

Homogenize the composition well (if necessary, add more flour) and place with a spoonful on a large tray lined with baking paper. We flatten them lightly with wet hands and shape them into meatballs :) Bake them for about 30 minutes in the preheated oven at 180C, until they brown nicely and become firm to the touch. Great appetite!

*Baby-friendly: use very little salt only after the age of 1 year, and pepper in moderation, being a strong spice and gastric irritant.


Hi everyone, I & # 8217ve got a super tasty, filling and packed with many veggies recipe for you: potato broccoli patties. They & # 8217re extremely versatile: you can serve them with salad, in a sandwich or burger, as a cold snack, with many dips or however you want :) Ilinca eats them plain, like chips :))

Ingredients (12 pcs):

  • 400 g potatoes
  • 150 g broccoli
  • 1 carrot
  • 2 cloves of garlic
  • 1/2 red onion
  • 1 free range egg
  • 3 tbsp rice flour
  • 1/2 bunch of parsley / dill
  • salt, pepper

Boil the peeled and chopped potatoes, carrots and broccoli until tender. Let them cool, then mas them with a fork or food processor (just a couple of pulses, to save the texture) and mixed them with the mashed garlic, chopped onion, herbs, egg, salt, pepper and rice flour.

Mix well everything, adding a little more flour if needed, and spoon 12 drops of dough on a tray lined with baking paper. Flatten them and give them a patties shape, using your wet hands :) Bake for about 30 min in the preheated oven at 180 C. until they turn a little brownish on the edges. Enjoy!

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