Updated: May 31
This recipe was originally made to help my son, Vail, eat his broccoli.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 circle of Sriracha on the plate so you can swipe each ball past. That or ranch dressing...or Sriracha-Ranch!"
Notes: Panko is unseasoned.
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 with 1/4 cup grated Parmesan cheese
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 400*. 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 25 minutes, or until golden.
Tip: A saucepan steamer works great for steaming, but you can also cook the broccoli in a lidded skillet pan with 1/4 cup water.