Broccoli Meatballs with Tomato Sauce

Broccoli Meatballs with Tomato Sauce

By PS1000 Plan  , , , , ,

January 19, 2016

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 4 Servings


Begin by preheating the oven to 350 degrees fahrenheit.

Then steam the broccoli florets for 10 minutes or until tender and allow them to cool. Place the almonds in a food processor and pulse until they are finely grounded and add them to a large mixing bowl. Then take the broccoli and pulse it in the food processor until it is chopped. Add the broccoli to the bowl with almonds. Mix in the basil, parsley, minced garlic, and cayenne.

In a small bowl, whisk the two eggs and then add them to the large bowl mixture. Combine well and shape the mixture into 12 meatballs by hand. Place the balls on a baking sheet that is lined with parchment paper. Bake the meatballs for 25 minutes or until golden brown.

Now time for the tomato sauce. Heat the olive oil in a saucepan on medium heat. Add in the onion and garlic and cook until the onion is soft which should take about 5 minutes. Then add in the tomatoes and their juice and cook for about 20 minutes until the mixture thickens and becomes a sauce. Stir from time to time and season with salt or pepper to taste.



4 cups broccoli florets

1 cup raw almonds

¼ cup fresh chopped basil

¼ cup fresh chopped parsley

2 cloves garlic

⅛ teaspoon cayenne pepper

2 large eggs

Garlic-Tomato Sauce:

1 tablespoon olive oil

¼ cup diced white onion

1 large garlic clove

1 28 oz. can crushed tomatoes


Nutrition Facts

Serving Size3 meatballs plus ¾ cup sauce