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These Vegetarian and Gluten free broccoli meatballs are slightly crispy on the outside and nice & soft in the center. They can be served as appetizers with the tomato garlic sauce which is perfect to dip the meatballs in. They are also great to serve over pasta.


2830 mini

Total time

60 minutes




  • 4 cups Broccoli (florets)
  • 1 cup almonds (Raw)
  • 15 oz. can black beans (, grated)
  • 15 oz. can black beans (Fresh , finely chopped)
  • 15 oz. can black beans (Fresh , finely chopped)
  • 2 cloves garlic (, finely minced)
  • to taste Cayenne Pepper
  • 2 eggs (Large (I used 2tbsp egg replacer whisked with 6tbsp water))
  • to taste Salt Pepper (&)
  • 1 onion (- small, finely chopped)
  • 1 ~ 2 cloves Garlic (, finely minced)
  • 1 oz 28 . cans tomatoes (of Crushed)
  • to taste Salt Pepper (&)


  1. To make the meatballs: Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. Steam broccoli florets 10 minutes or until tender and bright green. I microwaved them for 6~8 minutes. Cool.
  3. Pulse almonds in food processor until finely ground. Transfer to a large mixing bowl.
  4. Pulse the steamed broccoli in food processor until chopped. Transfer to bowl with ground almonds along with parmesan, basil, parsley, garlic and cayenne. Season with salt & pepper.
  5. Whisk in eggs (or egg replacer) in small bowl, then stir in the eggs into the broccoli mixture.
  6. Shape the mixture into 12 big meatballs or 28~30 smaller appetizer size meatballs, pressing firmly to ensure that they hold their shape. Place on prepared baking sheet, and bake 25 minutes or until golden brown.
  7. For the Garlic-Tomato Sauce: Heat 1tbsp oil in large saucepan over medium heat. Add onion and garlic; cook for 5 minutes, or until onion is soft. Add tomatoes and their juice and cook for 20 minutes or until sauce thickens, stirring occasionally. Season with salt & pepper.
  8. View the recipe instructions at Cook's Hideout

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