Legendary Broccoli "Meatballs" in Spanish-Style Onion Sauce

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Cut the broccoli into florets of similar size, rinse them, and pat them dry.
2. Put the florets in a food processor with 3 cloves of garlic and pulse for 10 to 15 seconds until finely chopped, without pulverizing.
3. Heat a large pan over medium heat, add 2 tbsp (30 ml) extra virgin olive oil, then add the chopped broccoli and stir for about 3 minutes until lightly sautéed. Move to a large bowl and let cool for about 5 minutes.
4. Add the breadcrumbs, 1 egg, the shallot, the parsley, and season with sea salt and black pepper. Mix, add the second egg, and mix until well combined and paste-like.
5. Shape into golf ball-sized balls. If the mixture is too wet, add more breadcrumbs; if too dry, add some beaten egg.
6. Heat the same pan over medium heat with 1/4 cup (60 ml) extra virgin olive oil. After a couple of minutes, fry the meatballs in a single layer, evenly spaced, for 8 to 10 minutes until golden all over. Set aside on a plate.
7. In the same pan over medium heat, add the chopped onion and garlic and stir for 2 to 3 minutes until the onion is translucent. Add the flour and stir for 2 minutes. Add the white wine and dried thyme, stir and simmer for 3 minutes until the alcohol has cooked off.
8. Add the vegetable broth and stir for 4 to 5 minutes until the sauce is slightly creamy. Season with sea salt and black pepper.
9. Return the meatballs to the pan in a single layer, gently turn each one, and simmer for 2 to 3 minutes. Remove from heat, serve, and top with the onion sauce and chopped parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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GarlicOnionEggShallotBreadcrumbBroccoli