The ROMANESCO BROCCOLI AND POTATO MEATBALLS are a simple yet very tasty and aromatic appetizer or main course that can be offered on many occasions. With a soft center and a crispy crust, this dish is loved especially by children, who, as is well known, are generally reluctant to eat vegetables.
Preparing these vegetarian meatballs doesn’t require much time or effort, especially if you follow the photo-recipe shown below. The simple ingredients make them very delicate, perfect to accompany, particularly if served as an appetizer, with a boldly flavored sauce such as mustard, ketchup or—if you enjoy garlic—the delicious aioli. In any case, rest assured, the meatballs will make a great impression.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 15 meatballs
- Cooking methods: Boiling, Frying
- Cuisine: Italian
- Energy 211.40 (Kcal)
- Carbohydrates 8.49 (g) of which sugars 0.78 (g)
- Proteins 3.51 (g)
- Fat 18.60 (g) of which saturated 3.81 (g)of which unsaturated 13.87 (g)
- Fibers 1.11 (g)
- Sodium 152.40 (mg)
Indicative values for a portion of 48 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 3/4 cups romanesco broccoli florets
- 11 oz potato
- 1 egg
- 1/2 cup grated Parmesan cheese
- 3 tbsp breadcrumbs
- to taste salt
- to taste black pepper
- 1 egg
- as needed breadcrumbs (for coating)
- 1 pinch salt
- 1 cup peanut oil
WHAT YOU’LL NEED FOR THE BROCCOLI AND POTATO MEATBALLS
- 2 Pots
- 1 Bowl
- 1 Potato ricer
- 1 Saucepan
- Paper towels
PREPARATION OF ROMANESCO BROCCOLI AND POTATO MEATBALLS
The procedure to prepare the romanesco broccoli and potato meatballs is, as you will see, simple and quick.
First, trim the broccoli, wash it and cut it into florets. Boil it in salted water for 15 minutes, taking care not to overcook it so it remains slightly firm.
Drain it, place it in ice water to stop the cooking and preserve its color. Then drain it again, put it in a large bowl and mash it with a fork.Meanwhile, place the potato in a pot covered with cold water and a pinch of salt. Then boil it until cooked through.
Drain, peel and pass the potato through a ricer into the bowl with the broccoli.
Add the egg, Parmesan, breadcrumbs, salt and pepper. Mix everything together.
Place the mixture, covered with cling film touching the surface, in the refrigerator for 30 minutes to firm up.After resting, take the mixture and, with wet hands, shape into meatballs. If the mixture seems too soft, add more breadcrumbs.
Dip them in the lightly salted beaten egg and then in the breadcrumbs.
Fry the broccoli and potato meatballs in plenty of hot oil.As soon as they are golden, drain them and place them on paper towels to remove excess oil.
Plate them, season lightly with salt and enjoy them served with a fresh salad.
VARIATION
For a lighter preparation you can bake them: place them on a baking sheet brushed with oil and bake in a preheated oven at 392°F for 20 minutes, turning them as soon as they are golden on the surface.
