Broccoli Meatballs Recipe

These savory Broccoli Meatballs are a wholesome twist on a comfort food classic—packed with tender broccoli, flavorful herbs, and cheesy goodness. Whether you’re cutting back on meat or just looking for a creative new way to enjoy your veggies, these bite-sized meatballs are satisfying, versatile, and seriously crave-worthy. Baked or air-fried to golden perfection, they’re great on their own, tossed in sauce, or tucked into wraps for a healthy, feel-good meal.

 Prep Time: 20 mins

 Cook Time: 25 mins

 Servings: ~15 meatballs

 Ingredients:

2 cups broccoli florets (fresh or frozen)

1/2 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

2 cloves garlic, minced

1 large egg

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp black pepper

Optional: pinch of red pepper flakes

Olive oil (for baking or pan-frying)

Instructions:

Steam the Broccoli:

Steam broccoli until tender (about 5–6 minutes). Let cool slightly, then finely chop or pulse in a food processor until finely minced (not pureed).

Mix the Ingredients:

In a large bowl, combine chopped broccoli, breadcrumbs, Parmesan, mozzarella, garlic, egg, onion powder, salt, pepper, and red pepper flakes (if using).

Mix until everything is well combined. The mixture should hold together when formed into a ball. If too wet, add a bit more breadcrumbs.

Shape the Meatballs:

Form into balls about the size of a golf ball. You should get around 15 balls.

Cook Them:

Option 1: Bake

Preheat oven to 400°F (200°C).

Place meatballs on a parchment-lined baking sheet. Drizzle or spray lightly with olive oil.

Bake for 20–25 minutes, flipping halfway, until golden and firm.

Option 2: Pan-fry

Heat olive oil in a skillet over medium heat.

Cook meatballs for about 3–4 minutes per side, until golden and heated through.

 Serving Suggestions:

Serve with marinara sauce for dipping

Stuff in a pita or wrap with tzatziki

Top on pasta or zoodles

Add to a grain bowl with quinoa or rice

Tips for Awesome Broccoli Meatballs

1. Steam or Blanch the Broccoli First

Lightly cook broccoli to soften, then chop finely or pulse in a food processor.

Too wet? Pat dry or wring out excess moisture in a clean towel.

2. Use a Binder

Eggs + breadcrumbs (panko or whole wheat) keep them together.

Vegan version? Use flax egg and nutritional yeast instead of cheese.

3. Flavor Up

Garlic, onion, grated Parmesan or pecorino, red pepper flakes, Italian herbs.

Add a bit of lemon zest for a fresh kick.

4. Chill Before Baking

Chill the mixture for 20–30 minutes before shaping — helps them firm up and hold shape.

5. Bake, Air Fry, or Pan Sear

Bake at 375°F (190°C) for 20–25 min until golden.

Or air fry at 375°F for 10–12 min — faster and crispier.

Or pan-sear and finish in oven for extra texture.