These delightful broccoli and ricotta balls are a perfect vegetarian main dish that combines the nutritious goodness of broccoli with creamy ricotta cheese. Whether you’re a vegetarian or simply looking to incorporate more vegetables into your diet, these flavorful balls will satisfy your cravings while providing a healthy dose of nutrients.
Ingredients
For the Broccoli Balls:
- 1 large head broccoli (about 500g / 1.1 lbs)
- 2 large eggs
- 250g (8.82 oz) ricotta cheese
- 1 bunch spring onions, finely chopped
- 1 bunch fresh parsley, chopped
- 2 cloves garlic, minced
- 2 tablespoons breadcrumbs (30g)
- 2 tablespoons vegetable oil (30ml)
- 2 tablespoons soy sauce (30ml)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
For the Tomato Sauce:
- 400g (14 oz) tomatoes, chopped
- 1 teaspoon Herbs de Provence
- Salt and black pepper to taste
- Fresh parsley for garnish
- 150g (5.29 oz) spaghetti (optional)
Instructions
- Prepare the Broccoli
- Bring a large pot of salted water to boil
- Cut broccoli into florets
- Cook broccoli for 5 minutes until tender but still bright green
- Immediately transfer to an ice bath
- Drain well and finely chop
- Make the Mixture
- In a large bowl, combine chopped broccoli and ricotta
- Add beaten eggs, chopped spring onions, and parsley
- Mix in minced garlic, breadcrumbs, oil, and soy sauce
- Season with salt, pepper, and oregano
- Mix thoroughly until well combined
- Form and Bake
- Preheat oven to 180°C (350°F)
- Line a baking sheet with parchment paper
- Form mixture into golf ball-sized portions
- Place balls on prepared baking sheet
- Bake for 30 minutes until golden brown
- Prepare Tomato Sauce
- While balls are baking, prepare the sauce
- Combine chopped tomatoes with herbs
- Simmer for 15-20 minutes
- Season with salt and pepper
Timing and Nutritional Information
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4-6
Per Serving (6 balls):
- Calories: 280
- Protein: 15g
- Carbohydrates: 18g
- Fiber: 4g
- Fat: 12g
- Iron: 2.5mg
Pro Tips and Tricks
- Drain broccoli thoroughly to prevent soggy balls
- Chill mixture for 30 minutes for easier shaping
- Use slightly wet hands when forming balls
- Don’t skip the ice bath step for bright green broccoli
- Make uniform-sized balls for even cooking
- Use fresh herbs when possible for best flavor
Variations and Substitutions
- Cheese: Use cottage cheese or feta instead of ricotta
- Herbs: Try basil, dill, or cilantro
- Grains: Add quinoa or cooked rice for texture
- Gluten-free: Use gluten-free breadcrumbs
- Spicy: Add red pepper flakes or cayenne
- Protein boost: Mix in cooked quinoa
Common FAQs
Q: Can I freeze these balls?
A: Yes, freeze uncooked balls for up to 3 months. Bake directly from frozen, adding 5-10 minutes to cooking time.
Q: Why are my balls falling apart?
A: Ensure broccoli is well-drained and finely chopped. Add more breadcrumbs if mixture is too wet.
Q: Can I make these vegan?
A: Replace eggs with flax eggs and use vegan ricotta alternative.
Q: Can I air fry these instead?
A: Yes, air fry at 180°C (350°F) for 12-15 minutes.
Storage and Make-Ahead Tips
- Store cooked balls in airtight container for up to 3 days
- Reheat in oven at 160°C (320°F) for 10 minutes
- Freeze uncooked balls on tray, then transfer to freezer bag
- Make sauce ahead and store separately
- Prep broccoli mixture day before
- Store formed balls in fridge for up to 24 hours before baking
These versatile broccoli and ricotta balls are perfect for meal prep, party appetizers, or a wholesome family dinner. Serve them with pasta, in sandwiches, or as a nutritious snack. Their crispy exterior and creamy interior make them irresistible to both children and adults.
