The Meatball Shop's Broccoli and Cheddar Vegeballs

by Daniel Holzman 3:00 AM, March 8, 2018

Aired March 8, 2018

Serves Makes 14

1 bunch broccoli, chopped (about 5½ cups)
1/2 pound sharp cheddar, grated (about 1½ cups)
1 cup breadcrumbs
2 eggs
2 teaspoons salt
Tomato sauce, for serving


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.


Rachael's Hoisin Meatballs and Green Rice with Sesame

Sweet Sausage and Broccoli Rabe Meatballs

The Meatball Shop's Classic Beef Meatballs