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Broccoli Kale Meatless Meatballs

August 5, 2014 By Marci Lutsky

plated meatballs

One of the challenges about eating a mostly vegetarian diet is finding meals that are filling and satisfying enough.  Sometimes you just need comfort food to fill your belly and if you don’t eat meatloaf or pot roast, these meatballs are an excellent option.  I originally saw this post on one of my favorite blogs, Oh My Veggies.  After making it the first time and seeing it get devoured at the dinner table, I quickly passed it on to friends and family who had the same reaction.

meatballs in pan

When planning to make it recently, I had kale from my CSA, Jah’s, so I added it during the vegetable steaming process and it was a winner!  As always, my kids were my sous-chefs.  I’m always on the lookout for small cooking utensils that they can call their own (see picture below).  It makes them feel important in the kitchen and engaged.  They each have small tongs that they used to transfer the vegetables from the steamer to the food processor.

steamer   utensils

The original recipe calls for using almonds as a binder to the meatballs.  I think the almonds work well and also make this recipe gluten-free.  If you don’t have almonds on hand, you could experiment with breadcrumbs.  I served the meatballs over spinach linguine but you could also make them into meatball subs as was done in the original recipe.  Next time you are craving comfort food and want to skip the pot roast, try this recipe!

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Broccoli Kale Meatless Meatballs
 
Ingredients
  • ½ cup raw almonds
  • 1 large head of broccoli, cut into florets and steamed until soft
  • 1 bunch of kale, tough stems removed, steamed
  • ½ cup freshly shredded parmesan cheese
  • 2 cloves of garlic, minced
  • salt and pepper to taste
  • 1 egg, lightly beaten
  • cooking spray
Instructions
  1. Preheat oven to 350.
  2. Place the almonds in a food processor and pulse until coarsely ground, but not over-processed. Add to medium bowl. Place the broccoli and kale in the food processor and pulse until chopped. Add broccoli kale mixture, garlic, salt, pepper and egg to almonds and mix together.
  3. Spray mini-muffin pan with cooking spray and form the broccoli kale mixture into balls, squeezing a little to make sure they hold their shape. Place each one in it's own cup in the muffin tin. Bake about 20 minutes until meatballs are golden on outside. Remove from oven and use a butter knife or spoon to gently scoop out.
3.2.1311

 

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Filed Under: Uncategorized, Vegetarian Main Dishes

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Comments

  1. Julia says

    August 7, 2014 at 12:38

    You know I love this recipe. I didn't steam the Kale when I did it, I just threw it in and they still came out really good. How do you keep the meatballs from sticking to the pan is my biggest challenge.
  2. Lauren says

    January 27, 2015 at 20:25

    Oh yum- I have just started experimenting with kale so these look like something to try! Thanks for sharing through the Time For Mom hop.
  3. mashupmom says

    December 7, 2016 at 10:30

    That definitely looks like something to try! I wonder how they'd be over noodles tossed with just a little garlic, olive oil, and Parmesan rather than red sauce?
    • Marci Lutsky says

      December 7, 2016 at 10:43

      They would be just as good. The meatballs are so flavorful.
  4. Cait Weingartner says

    December 8, 2016 at 05:20

    These meatballs look delicious. I'm always looking for new meatless recipes, so I will definitely be giving these a try very soon!

Trackbacks

  1. Back-to-School Dinner Recipe Round-Up - Sisters to Sons says:
    September 3, 2014 at 18:36
    […] Broccoli Kale Meatless Meatballs from Vegging at the Shore […]
  2. Top 10 Recipes of 2014 says:
    December 31, 2014 at 20:37
    […] Broccoli Kale Meatless Meatballs.  These are so good and filling.  You won’t miss the […]

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