"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Broccoli Meatballs with Garlic-Tomato Sauce Recipe

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This recipe for Broccoli Meatballs with Garlic-Tomato Sauce, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amie Valpone - The Healthy Apple



4 C broccoli florets (1 large head)

1 C raw almonds

C grated Parmesan cheese

C finely chopped fresh basil

C finely chopped fresh parsley

2 cloves garlic, minced (2 tsp.)

⅛ tsp. cayenne pepper

2 large eggs

Parchment paper


1 Tbs. olive oil

C diced white onion

1 large garlic clove, finely chopped

1 28-oz. can crushed tomatoes

1) To make Meatballs; Preheat oven to 350 F. Line baking sheet with parchment paper.

2) Steam broccoli florets 10 minutes, or until tender and bright green. Cool.

3) Pulse almonds in food processor until finely ground. Transfer to large mixing bowl.

4) Pulse steamed broccoli in food processor until chopped. Transfer to bowl with ground almonds. Add Parmesan, basil, parsley, garlic, and cayenne. Season with salt and pepper if desired.

5) Whisk eggs in small bowl, then stir eggs into broccoli mixture.

6) Shape mixture into 12 Meatballs by hand, pressing firmly to ensure Meatballs hold their shape. Place on prepared baking sheet, and bake 25 minutes, or until golden brown.

7) To make Garlic-Tomato Sauce. Heat oil in large saucepan over medium heat. Add onion and garlic, and cook 5 minutes, or until onion is soft. Add tomatoes and their juice, and cook 20 minutes, or until sauce thickens, stirring occasionally. Season with salt and pepper, if desired.

PER SERVING: 3 meatballs plus 3/4 cup sauce

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Ground almonds and eggs hold these veggie-laced alternatives to traditional meatballs together and shape into 30 smaller rounds instead of 12, and bake 15 to 20 minutes.




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