Broccoli and Salmon Meatballs

Name: Broccoli and Salmon Meatballs
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 15
Ingredients: Salmon steaks 5.3 oz; Broccoli 1.1 lbs; Potatoes 0.9 lb; Breadcrumbs 1 cup; Parmigiano Reggiano PDO cheese 1.4 oz; Type 00 flour 0.7 oz; Breadcrumbs to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

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105

Calories per serving

Lactose Free

Energy Kcal 105
Carbohydrates g 13.2
of which sugars g 0.9
Protein g 5.1
Fats g 3.5
of which saturated fat g 1.05
Fiber g 1.3
Cholesterol mg 6
Sodium mg 235

Difficulty: Easy
Prep time: 30 min
Cook time: 30 min
Makes: 15 pieces
Cost: Low

PRESENTATION

Recipe by
Ivana Ester Marra

Broccoli and salmon meatballs, what a fantastic Italian twist to shake up the usual polpette scene, right? Italians are all about mixing it up in the kitchen, and these broccoli and salmon meatballs are proof that there's really, really a lot of room to play with flavors. Instead of just ground meat, this version brings in tender broccoli and cubes of rich salmon. Seriously good stuff. It's all packed together for a bite that’s got a bit of everything.

The creamy filling from the broccoli is like a soft surprise inside—and the moist salmon cube right in the middle? For real, it’s a cool way to make veggies interesting. And here's the deal, this dish still keeps that comfy polpette vibe, pairing well with all kinds of sauces. Some regions in Italy love tweaking old favorites, and this recipe shows how folks make the most out of fresh ingredients on hand.

So, anyone who loves healthy salmon meatballs will find this dish hits all the marks. Packed with protein and greens, it’s perfect for a snack, main course, or meal prep. And listen, serving these meatballs with a crispy breadcrumb finish or a bit of tomato sauce really pulls it all together. You could squeeze some lemon or go for something richer, like a yogurt-herb dip, to see how it changes the vibe.

While this isn’t the most traditional approach, adding salmon to the mix gives the usual Italian meatballs a fresh and modern touch. Families love making these salmon meatballs for kids, because the flavors are mild but still have a hint of tangy from the broccoli. Whether you're after easy salmon meatballs for a weeknight dinner or just want to try a fresh spin on an old favorite, this recipe is fun and definitely creative. So, why not give this modern Italian dish a try and see how it brightens up your table? Can't go wrong.

INGREDIENTS

105

Calories per serving

Ingredients for about 15 meatballs: Salmon steaks 5.3 oz (150 g); Broccoli 1.1 lbs (500 g); Potatoes 0.9 lb (400 g); Breadcrumbs 1 cup (120 g); Parmigiano Reggiano PDO cheese 1.4 oz (40 g); Type 00 flour 0.7 oz (20 g)

for the breading: Breadcrumbs to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Broccoli and Salmon Meatballs

To prepare the broccoli and salmon meatballs, bring a large pot of water to a boil and season with salt to taste. Remove the florets 1, wash them. Then wash the potatoes as well, peel them 2 and cut them into chunks 3.

Boil both the broccoli and potatoes together 4. Once ready, drain them and let them cool slightly. Meanwhile, clean the salmon by removing the skin with a sharp knife 5. Cut it into cubes, trying to make them all the same size. Heat some oil in a pan and add the salmon cubes 6.

Salt 7 and sauté for about ten minutes, turning halfway through cooking. When it is cooked, let it cool slightly. Blend the broccoli and potatoes with an immersion blender 8 until they turn into a cream 9.

Add the breadcrumbs and Parmesan 10, season with black pepper. Mix with a spoon, finally add the flour 12 and continue to mix. The mixture should not be too soft.

Take a bit of the mixture and spread it on the palm of your hand 13. Place a cube of salmon in the center 14 and close the mixture to form a meatball 15. Continue this way until you form about 15 meatballs.

Roll each meatball in the breadcrumbs 16. Place the meatballs on a baking tray lined with parchment paper. Drizzle with olive oil 17. Bake in a preheated static oven at 350°F for about 15-20 minutes until golden 18. Your meatballs are ready to be enjoyed.

Storage

You can store the meatballs for 2 days in the refrigerator and reheat them as needed.

Freezing is not recommended.

Tip

As an alternative to baking, you can cook the broccoli and salmon meatballs in a pan with a little oil or fry them, ensuring they are well compacted beforehand so they do not fall apart during cooking.

For the translation of some texts, artificial intelligence tools may have been used.