Transform your favorite vegetable into these irresistibly crispy, cheesy broccoli bites that even the pickiest eaters will love! This versatile recipe combines the wholesome goodness of broccoli with the satisfying comfort of melted cheese, all rolled into perfect bite-sized morsels. Originally inspired by Italian arancini, these bites have become a modern vegetarian favorite that proves healthy eating can be absolutely delicious.
Ingredients
For the Broccoli Bites
- 1 large head broccoli (about 500g/18 oz), finely chopped
- 2 large eggs
- 150g (5.3 oz) mozzarella cheese, shredded
- 1 medium carrot (about 100g/3.5 oz), finely grated
- 1 bunch spring onions (about 6-8), finely chopped
- 1 bunch fresh parsley (about 30g/1 oz), finely chopped
- 3 cloves garlic, minced
- 2 tablespoons (30g) breadcrumbs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 2 tablespoons olive oil for brushing
For the Creamy Mushroom Pasta
- 120g (4.2 oz) pasta (penne or fettuccine)
- 300g (10.5 oz) mushrooms, sliced
- 1 medium onion (about 150g/5.3 oz), finely chopped
- 200ml (6.8 fl oz) heavy cream (20% fat)
- ¼ teaspoon ground nutmeg
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
Preparing the Broccoli Bites
- Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
- Pulse the broccoli in a food processor until finely chopped, or chop by hand.
- In a large mixing bowl, combine the chopped broccoli, eggs, shredded mozzarella, grated carrot, chopped spring onions, minced garlic, and chopped parsley.
- Add breadcrumbs, salt, pepper, and oregano. Mix thoroughly until well combined.
- Using clean hands or an ice cream scoop, form the mixture into golf ball-sized portions (about 2 tablespoons each).
- Place the balls on the prepared baking sheet, leaving space between each.
- Brush each ball lightly with olive oil.
- Bake for 20-25 minutes, or until golden brown and crispy on the outside.
Making the Creamy Mushroom Pasta
- Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water.
- Meanwhile, heat olive oil in a large skillet over medium heat.
- Add chopped onion and sauté for 3-4 minutes until translucent.
- Add sliced mushrooms and cook for 5-7 minutes until they release their moisture.
- Pour in the heavy cream and add nutmeg, salt, and pepper.
- Simmer for 3-4 minutes until the sauce starts to thicken.
- Add cooked pasta to the sauce, stirring to combine. Add pasta water if needed to reach desired consistency.
Nutritional Information
Per serving (4 broccoli bites with ½ cup pasta):
- Calories: 425
- Protein: 18g
- Carbohydrates: 35g
- Fat: 25g
- Fiber: 6g
- Sodium: 580mg
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 6
Cooking Tips and Tricks
- Squeeze excess moisture from the broccoli after chopping to ensure crispy bites
- Use cold mozzarella for easier grating
- For uniform sizing, use a cookie scoop to portion the bites
- Don’t overcrowd the baking sheet to ensure even browning
- Rotate the baking sheet halfway through cooking for even results
Variations and Substitutions
- Replace mozzarella with cheddar or Gruyere for different flavor profiles
- Swap breadcrumbs with almond flour for a gluten-free version
- Add different herbs like basil or thyme for variety
- Try cauliflower instead of broccoli
- Make it vegan by using plant-based cheese and a flax egg substitute
Common FAQs
Can I make these ahead of time?
Yes! You can prepare the mixture up to 24 hours in advance and store it covered in the refrigerator. Form and bake when ready to serve.
Can I freeze the broccoli bites?
Absolutely! Freeze them after baking and cooling completely. Reheat in a 350°F (180°C) oven for 10-15 minutes until heated through.
Why are my broccoli bites falling apart?
This usually happens if the mixture is too wet. Make sure to drain the broccoli well and add more breadcrumbs if needed.
Can I air fry these instead of baking?
Yes! Air fry at 375°F (190°C) for 12-15 minutes, shaking the basket halfway through.
Storage and Make-Ahead Tips
- Store cooked broccoli bites in an airtight container in the refrigerator for up to 3 days
- Freeze baked bites for up to 3 months
- The mushroom pasta sauce can be made ahead and stored separately for up to 2 days
- Reheat bites in the oven at 350°F (180°C) for 5-10 minutes to maintain crispiness
- For best results, make fresh pasta when ready to serve
