BROCCOLI BALLS

One of my summer-standards. Crispy-crunch on the outside and soft, broccoli and cheese on the inside. Great as an appetizer with cold beers or with grilled meats and a salad, OR simply to get picky eaters to eat their broccoli. Enjoy.

Notes: Panko and bread crumbs are unseasoned.

Broccoli Balls

Ingredients: For the balls: 2- 2 1/2 cups broccoli florets, 1/2 cup bread crumbs, 1 cup grated sharp cheddar cheese, 1/4 cup grated sweet onion, 1/2 tsp salt, 1/2 tsp pepper, 1 tbsp. Dijon mustard.

For the coating: 1 extra large beaten egg, 1 cup Panko mixed with 1 tsp. Lawry’s garlic salt.

Makes 20-22 two-inch balls.

1. Prep: Wash and cut broccoli into florets if needed. Steam-cook for 5-7 minutes, until fork-tender. This can be done in the microwave or using your stove top. Set aside.

2. Process & Roll: Add the steamed broccoli plus all other ingredients for the balls into a food processor. Pulse until combined and the dough is sticking together, add a teaspoon or two of water and pulse again if necessary. Scoop two-inch balls, then roll each in the beaten egg, followed by the Panko mixture.

3. Cook: Preheat oven to 375* F. Place balls onto a parchment paper or foil-lined baking sheet. Spritz with olive oil if you like more color to them. Bake for 25-30 minutes. OR air-fry them in single-layer batches at 375* F for 12-15 minutes, turning over halfway.

TIPS

Make ahead: Cover and store in the fridge for up to four days before baking.

Freeze ahead: wrap in a double freezer bag and store until ready. Bake from frozen, adding an additional 5-10 minutes to the cook time.

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