Pairs well with Broccoli "Meatballs" in Spanish-Style Onion Sauce
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Broccoli "Meatballs" in Spanish-Style Onion Sauce
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A heart-healthy and delicious recipe featuring broccoli meatballs served in a Spanish-style onion sauce. This dish is not only easy to make but also pairs wonderfully with roasted potatoes and a bottle of Spanish red wine for a fabulous meal.
00:40:00 total
Serves 4
easy
Meat Main Course
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Ingredients
- fresh broccoli - 1 lb (head size 1 lb (450 grams), florets cut and larger ones chopped into smaller pieces)
- garlic - 3 (cloves)
- extra virgin olive oil - 2 tbsp (for sautéing)
- plain bread crumbs - 1/3 cup
- large eggs - 2
- shallot - 1 (finely chopped)
- chopped parsley - 2 tbsp
- sea salt - to taste (to taste)
- freshly cracked black pepper - to taste (to taste)
- extra virgin olive oil - 1/4 cup (for frying meatballs)
- small onion - 1 (finely chopped)
- garlic - 2 (cloves, roughly chopped)
- all-purpose flour - 1 tbsp
- dry white wine - 1/2 cup (or substitute with broth and a squeeze of fresh lemon juice)
- dried thyme - 1/2 tsp
- vegetable broth - 1 1/2 cups (can substitute with chicken or beef broth)
Instructions
- Prepare the Broccoli: Cut the florets from a head of broccoli and chop the larger florets into smaller pieces to ensure they are similar in size. Rinse the broccoli under water, pat dry, and then finely chop in a food processor or by hand.
- Sauté the Broccoli: Heat a large fry pan with medium heat and add 2 tbsp of extra virgin olive oil. Add the chopped broccoli and garlic, sautéing for 2-3 minutes until lightly sautéed. Remove from heat and let cool.
- Make Meatball Mixture: To the cooled broccoli, add bread crumbs, one egg, shallot, parsley, salt, and pepper. Mix well, then add the second egg and mix until you have a paste-like texture.
- Shape and Cook Meatballs: Shape the mixture into balls about the size of a golf ball. Heat a pan with 1/4 cup of olive oil and fry the meatballs for 8-10 minutes until golden. Remove and set aside.
- Prepare the Onion Sauce: In the same pan, add the onion and garlic, sautéing until translucent. Add flour and cook for 1-2 minutes. Add wine (or broth), thyme, and simmer for a few minutes before adding the vegetable broth. Cook until slightly creamy.
- Combine and Serve: Season the sauce with salt and pepper, then add the meatballs back into the pan, coating them in the sauce. Simmer for 2-3 minutes until heated through. Serve with fresh parsley on top.
