Stuffed omelet wrap
Whisk eggs and milk and season with salt, pepper and basil. Heat a coated frying pan with the canola oil over medium heat. Pour the egg mixture into the pan...
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Broccoli meatballs
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Preparation time:
30 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
724
Calories
60 g
Carbohydrates
55 g
Protein
24 g
Fat
Ingredients:
 | Egg, hen egg (organic, free range) | 1 (60 g) |
 | Breadcrumbs, breadcrumbs | 55 g |
 | Broccoli (fresh) | ⅝ (280 g) |
 | Onion (fresh) | ½ (50 g) |
 | Garlic (fresh) | 1 (3 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Parsley (frozen) | 2 Tablespoon |
 | Chives (frozen) | 2 Teaspoon |
 | Curd cheese, low-fat curd cheese (light) | 135 g |
 | Lemon (fresh) | ½ (40 g) |
 | Gouda cheese (48% fat, grated) | 55 g |
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Preparation:
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:
Bowl
Cutting board
Kitchen knife
Oven
Pot
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