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Broccoli meatballs

Broccoli meatballs

Preparation time:
30 min
Difficulty level:

Nutritional values:

60 g
55 g
24 g


Egg, hen egg (organic, free range)Egg, hen egg (organic, free range)1 (60 g)
Breadcrumbs, breadcrumbsBreadcrumbs, breadcrumbs 55 g
Broccoli (fresh)Broccoli (fresh)⅝ (280 g)
Onion (fresh)Onion (fresh)½ (50 g)
Garlic (fresh)Garlic (fresh)1 (3 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Parsley (frozen)Parsley (frozen) 2 Tablespoon
Chives (frozen)Chives (frozen) 2 Teaspoon
Curd cheese, low-fat curd cheese (light)Curd cheese, low-fat curd cheese (light) 135 g
Lemon (fresh)Lemon (fresh)½ (40 g)
Gouda cheese (48% fat, grated)Gouda cheese (48% fat, grated) 55 g


Step 1:
Cut broccoli into small pieces and place in a small pot. Then pour boiling water over it and let it infuse for about 1 minute. Then drain and rinse with cold water.
Step 2:
Preheat oven to 200°C top/bottom heat and lay out baking paper on a baking tray.
Step 3:
Chop the broccoli with a blender, finely chop the garlic and onion and put them in a bowl with the parsley, egg, Gouda and breadcrumbs. Then season with salt and pepper.
Step 4:
Shape the broccoli mixture into balls about the size of golf balls and place on the baking sheet. Bake for about 20-25 minutes until golden brown.
Step 5:
Meanwhile, mix the chives with cottage cheese and lemon juice. Season with salt and pepper. Depending on the consistency, stir in some more water.
Step 6:
Remove ready broccoli meatballs from the oven and serve with the dip.

Macronutrient distribution:

The recipe Broccoli meatballs is composed of the following macronutrients.

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Kitchen utensils needed:

Cutting board
Cutting board
Kitchen knife
Kitchen knife
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