- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 653.42 (Kcal)
- Carbohydrates 21.30 (g) of which sugars 1.75 (g)
- Proteins 10.08 (g)
- Fat 59.83 (g) of which saturated 7.32 (g)of which unsaturated 44.12 (g)
- Fibers 1.72 (g)
- Sodium 603.30 (mg)
Indicative values for a portion of 100 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
Variations:
As I mentioned earlier, these meatballs can be prepared in various ways. Let’s see them together!
– Oven-Baked Broccoli Meatballs: For a light version of these meatballs, you can prepare them in the oven. Place them on a baking sheet covered with parchment paper, drizzle with a little oil, and bake at 356°F for about 20-25 minutes, turning them halfway through.
– Air Fryer Broccoli Meatballs: You can also prepare broccoli meatballs with the air fryer: place them in the basket with a perforated parchment paper and cook at 338-356°F for about 20 minutes, drizzle with a little oil and turn them halfway through. For cooking, adjust according to the power of your air fryer.
– Pan-Fried Broccoli Meatballs: Broccoli meatballs can also be prepared in a pan without necessarily frying them in a lot of oil. Use a thick-bottomed pan (which distributes heat better), add a little oil and cook the meatballs over moderate heat until golden on both sides.
– Gluten-Free Broccoli Meatballs: These meatballs can also be prepared gluten-free: for breading, you can use cornstarch instead of all-purpose flour and gluten-free breadcrumbs instead of regular breadcrumbs.
Broccoli Meatballs with Egg Whites: If you have trouble using whole eggs, you can use 2 egg whites instead of a whole egg in the mixture and use my egg-free breading to coat the broccoli meatballs.
