Home » Baked broccoli and potato dumplings

Baked broccoli and potato dumplings

Soft and tasty, love for children

by Ada Parisi
5 min read

Broccoli and potato meatballs baked in the oven. A light recipe, vegetarian, easy, rapid and especially good. Miracles of vegetables, they are so versatile that you can do what we like. Sicilian broccoli and potato meatballs with marinara tomato sauce are mon the inside and crispy on the outside: They are cooked in the oven and then light enough to be eaten without too much guilt.

The mixture is rich in flavor, because it contains Parmesan cheese, cheese and cheese, diced, They do not have the classic breading and not fried, and this makes them decidedly read. I serve the meatballs with broccoli and potatoes on a simple marinara sauce: tomato, garlic, parsley and a pinch of cayenne pepper. The sauce Meatball flavor comes on and makes it even more delicious.

If you love vegetable-based meatballs, and if you want to make meatballs that are also suitable for children, You should also try the BAKED ZUCCHINI MEATBALLS, the CAULIFLOWER BALLS, those PUMPKIN AND RICOTTA or AUBERGINE.

You can serve the broccoli and potato balls as an appetizer, as finger food (I put one on a spoon with a little’ salsa under), or as a vegetarian main course. And you'll have to make a lot of them because everyone will love them, even children who don't like vegetables, because they are just irresistible. And if you want some ideas for easy and good meatballs, of meat, fish or vegetables, have a look at all my RECIPES OF MEATBALLS. Have a good day!

MEATBALLS OF BROCCOLI AND POTATOES, BAKED (easy recipe)

Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 3 voted )

Ingredients

  • FOR MEATBALLS:

600 grams of broccoli

300 grams of potatoes

50 grams of grated pecorino cheese Dop aged

60 grams of shredded PDO Parmigiano Reggiano

100 grams of cheese, diced (provolone, scamorza etc)

1 whole egg

40 grams of stale bread crumbs

nutmeg

salt and pepper

bread crumbs for Breading

olive oil for greasing the Pan

  • SAUCE FOR FISHERMEN:

250 millilitres of tomato puree

1 clove garlic, finely chopped

parsley

extra virgin olive oil

Salt, to taste

a small piece of chili pepper

Procedure

Baked broccoli and potato meatballs

Cut the potatoes into slices. Chop broccoli larger. Bring to a boil and cook the broccoli and warm salt water the potatoes together, until they are tender. Drain and let the vegetables in the colander until cool, so they lose more water can. Once the vegetables are cold, put them in a bowl and mash with a fork until dough is coarse.

Combine the egg, pecorino, the Parmesan, nutmeg, the diced cheese and breadcrumbs. Mix everything with your hands and adjust the salt and pepper. Make the dough to rest for 15-20 minutes, so the bread crumbs to absorb excess moisture. If the dough seems too soft add yet little breadcrumbs (consider that the less you put, most are good meatballs).

With wet hands, form of croquettes as big as a ping-pong ball, then dip in bread crumbs.

Preheat oven to 200 degrees static. Line a baking sheet with parchment paper and grease it with a little extra virgin olive oil. Arrange the meatballs on parchment paper, drizzle with a little extra virgin olive oil and bake for 30 minutes or until they are golden brown, turning them halfway through cooking.

While the meatballs are cooking, prepare the sauce: Finely chop garlic, chilli and parsley. Put in a pan with a drizzle of extra virgin olive oil and add the chopped, then Sauté over low heat until the garlic is lightly browned. Add the tomato puree, season with salt and cook until the desired density, seasoning salt, if necessary end.

Serve warm or lukewarm meatballs with marinara sauce. I must admit I am also great cold, but none will advance. Bon appétit!

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4 comments

Anna Maria Adorno 1 March 2018 - 15:09

Today I prepared the meatballs and potatoes and broccoli, as you said, not even one remained.
The next time with the same mixture (without the breadcrumbs) I think to make a pie.

Reply
Ada Parisi 2 March 2018 - 19:40

Oh what a joy! I also do a few times I did the flan, adding a little’ cheese cubes, It came good and is preparing even before! a warm greeting! ADA

Reply
Clare May 11, 2016 - 22:36

Hi Ada! I am a young passionate about cooking and just today I discovered your blog.. I was pleasantly surprised by the amount and delicacies of recipes that exist!
These meatballs have attracted particular interest of me and my dad (He also passionate about cooking) and we decided to make them tonight. They were amazing! We were looking for a recipe for a full evening meal and light and just what we found.
Thanks for your work, keep it up! I'll definitely try other recipes and the next would be to pistachio cake and cream cheese that makes me feel so good expectations..
Greetings from Tuscany!

Reply
Ada Parisi May 12, 2016 - 09:55

Hello Clare! I'm so glad you found my and you like my recipes. These meatballs, in particular, are one of my favorite vegetarian dishes, because they are easy, good and read, but with so much flavor. Of course if you make the cake look a photo! I hope I don't disappoint you. A warm greeting, even your dad. And viva cooking enthusiasts!

Reply

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