Broccoli Kale Meatless Meatballs
  • 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
  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.
Recipe by Vegging at the Shore at