Broccoli Balls

/5
Broccoli Balls
SHARE
it de es fr br
  • Vegetarian
  • Difficulty: Easy
  • Prep time: 20 min
  • Cook time: 35 min
  • Makes: 10 pieces
  • Cost: Low

PRESENTATION

Recipe by
Lulù Gargari

Broccoli meatballs are a delightful treat straight from the heart of Central Italy. Seriously good. Here, the love for simple, everyday veggies really shines through. And you know what? These little bites mix green broccoli and romanesco, giving you a wonderful blend of flavors and colors. What really makes these broccoli meatballs special is the tender center filled with smoked scamorza cheese that melts when you bite in—so so tasty—all wrapped in a soft mix with a crispy breadcrumb crust. Baking them instead of frying means you get a lighter, healthy meatballs option that's just as golden and tasty. Pretty much. You'll often find them in home kitchens and trattorias, perfect for when people want something easy, delicious, and not too heavy. Honestly, the fact that you don’t need any fancy skills makes this broccoli meatball recipe really accessible, even if you’re not usually into veggie dishes.

Whether it's a weeknight dinner or a casual get-together, these baked broccoli meatballs make a fun starter or even a main dish. Also, with some simple sauces on the side. In Italy, they're often served with a yogurt sauce or homemade mayo—tangy kick alert—which is great for kids and picky eaters. Getting everyone excited about vegetables can be tricky, but these vegetarian meatballs sneak in the greens, tasting more like comfort food than anything else. To be honest, the oozy scamorza in the middle is moist and cheesy without being overpowering. Whether you are looking for something light for lunch or need an easy meatball recipe that doubles as a kid-friendly snack, these little Italian bites are a great choice. You know, try adding a bit more cheese or experiment with different dipping sauces to keep things interesting. You'll be amazed at how quickly they disappear from the plate once people get a taste. These meatballs are not only flexible but also really capture the core of Italian home cooking—showing just how fun and delicious veggie dishes can be. For sure.

You might also like:

INGREDIENTS
For about 10 balls
Romanesco broccoli 14.1 oz (400 g) - (to clean)
Broccoli 0.9 lb (400 g) - (to be cleaned)
Smoked provola cheese 5.25 oz (150 g)
Parmigiano Reggiano PDO cheese 1 ¼ cup (100 g) - (to be grated)
Eggs 1
Breadcrumbs to taste
Extra virgin olive oil to taste
Salt to taste
Black pepper to taste
Preparation

How to prepare Broccoli Balls

To prepare the broccoli balls, first clean the broccoli: remove the leaves from the green broccoli and take only the florets 1, then do the same with the Romanesco broccoli 2. Plunge all the florets into a pot of boiling water 3.

Add the salt 4 and cook until they are tender. Meanwhile, dice the scamorza 5. Drain the broccoli and transfer them to a mixer 6, then blend until you get a smooth mixture.

Pour the mixture into a bowl and add the egg 7, grated Parmesan 8, and breadcrumbs 9.

Season with salt and pepper 10, then mix everything together 11. Take a bit of the mixture, flatten it, and place a cube of scamorza in the center 15.

Close the mixture over the filling and form a ball 16. Repeat the same process until all ingredients are used. Roll the balls in breadcrumbs 17 to cover them completely 18.

Place the balls on a baking sheet lined with parchment paper, drizzle with oil 19, and bake in a preheated static oven at 356°F for 25 minutes, turning them halfway through. Plate them 20 and finish with a few basil leaves. Your broccoli balls are ready to be served 21!

Storage

Broccoli balls can be stored in the refrigerator, sealed in an airtight container, for up to 2-3 days.

If you want to prepare them in advance, you can form the balls and store them raw in the refrigerator, covered with plastic wrap or in a closed container, for one day.

Advice

You can replace the scamorza with other stringy cheeses like fontina or provolone.

If desired, you can flavor the mixture with parsley, basil, or a pinch of nutmeg.

Don't throw away the broccoli stems and leaves; use them to prepare a tasty broccoli cream to serve with bruschetta!

Looking for an alternative cooking method? Try the recipe for broccoli balls in an air fryer!

For the translation of some texts, artificial intelligence tools may have been used.
SHARE
/5

RELATED RECIPES