Broccoli and potato meatballs they are an incredibly versatile dish. You can serve them as a tasty and nutritious vegetarian second course, but also as an appetizer, or among the courses of a buffet. Their best form involves them coming fried, as well as most meatballs. But if you want to be careful about your figure, you can cook them even in the oven. We assure you that they will be equally tasty, even if drier and lighter. They also represent an excellent way to get most people to eat vegetables little onesalways reluctant in front of greenery, but never in front of meatballs.
Broccoli and potato meatballs
Ingredients
- potatoes 600 g
- broccoli 300 g
- grated parmesan 40 g
- breadcrumbs 40 g
- eggs 1
- soft cheese in pieces 100 g
- salt
- black pepper
- seed oil
Preparation
The first thing to do to prepare broccoli and potato meatballs is to boil the potatoes in plenty of boiling, salted water. Once soft, drain them, let them cool, then peel them and grate them with a grater. with large holes. Move on to the vegetables. Steam the broccoli until soft. Transfer them to a bowl and crush them with a fork. Also add the other ingredients: potatoes, salt, black pepper, egg and parmesan. Work everything With the hands to obtain a homogeneous mixture. Lastly, add the breadcrumbs and continue working.
The dough is ready. Shape the meatballs with your hands. In the center Place a cube of soft cheese on each meatball. Continue like this until you finish the dough. In a plate, beat the eggs with salt and pepper and prepare two other plates with flour and breadcrumbs. Dip the meatballs in the flour, then in the eggs, finally in the breadcrumbs. Fry them in plenty of sunflower seed oil until they become golden brown. Transfer them to absorbent paper to remove excess grease. Your broccoli and potato meatballs they are ready. Enjoy your meal.
Read also: Pizzaiola-style meatballs with Benedetta Rossi’s recipe: what do I put instead of bread, so they melt in your mouth
