The Meatball Shop's Broccoli and Cheddar Vegeballs

Food & Fun - By Daniel Holzman on
Ingredients
  • 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
Preparation

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.