A protein rich, super flavorful and satisfying White Bean and Broccoli Meatball recipe that is quick and easy to make.
It has been more than 2 weeks since we returned from our Spring break vacation and one of the hardest thing for me after a week long holiday is to try and get right back into our routine and diet. It certainly did not help with the long Easter weekend that we just had. While it has been an amazing time spent with family and friends, it was difficult to exercise control with those yummy chocolate eggs that the Easter bunny left behind for us.
So, determined to still eat healthy while trying to get out of this funk, I made one of my go-to dishes, White Bean and Broccoli Meatballs. They are so quick and easy to make, even when you feel like you need a vacation after a vacation, these little puppies are still not difficult to churn out. You can make a large batch, store them in the refrigerator or freezer and make several meals out of them.
Kian and I prefer to keep our meals low carb, so these White Bean and Broccoli Meatballs are perfect as I omitted breadcrumbs in this recipe. We love them over a bed of zoodles (spiralized zucchini noodles) that we sauté with pesto while Bella and Jamie enjoy theirs with pasta in Alfredo sauce. It makes such a flavorful and satisfying meal. You can even toss the meatballs in Go-Chu-Jang sauce (Korean hot and sweet sauce) and have them as an appetizer or side dish.
White Bean and Broccoli Meatballs
by Miss Crumbs A Lot
2 lb Ground Beef (85% lean, 15% fat)
8 oz Broccoli
1 19 oz can White Cannellini Beans
1 tsp Salt
1/2 tsp White Pepper Powder
1 tsp Dried Oregano
1 tsp Garlic Powder
1 tsp Onion Powder
1. Preheat the oven to 375 degrees F.
2. Using a food processor, chop the broccoli until it is a fine mince and set aside.
3. Rinse and drain the white cannellini beans and grind them with the food processor until a smooth mash is formed. Set aside.
4. In a large bowl, combine the ground beef, minced broccoli, mashed white cannellini beans, egg, salt, white pepper powder, dried oregano, garlic powder and onion powder. Mix well.
5. Shape them into 1 inch round balls and place them on a baking tray.
6. Bake at 375 degrees on the middle rack for 20 minutes. The broil on high for 5 to 7 minutes or until golden brown on the middle rack.
7. Serve with your favortie sauce or choice of pasta or sauce.
Make approx. 60 meatballs.
4/3/2018 09:59:28 am
This is such a clever way to alter meatballs, Jolene! I love the creativity of it!
4/3/2018 05:27:29 pm
For a recipe that looks totally delicious, it doesn't come off difficult to make at all! I love that. I'm more into baking and usually cooking savoury meals intimidates me.
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A Singaporean SAHM living in Houston, Texas. Discovering her potential in the kitchen with authentic Singaporean Cuisine. And exploring the dynamic food scene Houston has to offer.
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