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Playing Daniel Holzman’s Broccoli and Cheddar Vegeballs


  • 1 bunch broccoli, chopped (about 5 1/2 cups)
  • 1/2 pound cheddar, sharp, grated (about 1 1/2 cups)
  • 1 cup breadcrumbs
  • 2 eggs
  • 2 teaspoons salt
  • Tomato sauce, for serving


Serves: Makes 14


Preheat oven to 400˚F and line a baking sheet with parchment paper.

Bring a medium pot of salted water to a boil. Blanch broccoli for 3 minutes, then drain and cool under cold running water or in iced water; drain well.

Mix broccoli, grated cheddar, bread crumbs, eggs and salt in a large bowl. Form mixture into tightly-packed golf-ball sized vegeballs. Arrange on prepared baking sheet.

Bake for 17 minutes, then let rest 5 minutes before serving with your favorite tomato sauce.