BROCCOLI BALLS

This recipe was originally made to help my son, Vail, eat his broccoli. It worked for a while until we told him the balls contained broccoli. Then his 5-year-old sensibilities took over. Doesn't matter- the adults make short order of the balls because they are scrumptious. Crispy-crunch on the outside and soft, broccoli-ish and cheesy on the inside.



"Make sure to have a small bowl of Everything Bagel Spicy Mayo for dipping. See below.

Notes: Panko is unseasoned. Bread crumbs can be plain or seasoned.


Broccoli Balls

Ingredients: For the balls: 1 head fresh broccoli crowns only, 1/2-3/4 cup bread crumbs, 1 cup shredded cheddar cheese, 1/2 tsp salt, 1/2 tsp pepper, 2 tsp. Worcestershire sauce, 1 tsp. mustard, 1 egg. For the coating: 2 beaten eggs, 1 cup Panko mixed (add 1/4 Parmesan cheese if you like!)

Serves 4-6


1. Steam the broccoli for 5-7 minutes, until fork-tender.

2. Add all other ingredients for the balls into a food processor. Process until combined. Test test the mixture, it should hold together and not feel too wet. Add more breadcrumbs if needed. Remove, wrap in plastic wrap and refrigerate for 1 hour.

3. Preheat oven to 375*. Roll golf-ball sized balls, you should get about 14-16. Roll each ball in the beaten egg, then into the Panko-Parmesan mixture.

4. Place balls on baking sheet. Bake for 30 minutes, or until golden.


Everything Bagel Spicy Mayo: Mix together 1/2 cup mayo, 1 tsp. smoked paprika, 1/2 tsp. cayenne pepper, 1/2 tsp. garlic powder, and 1 tsp. dried parsley in a bowl. Sprinkle over 1 tsp. of everything bagel seasoning.


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