Broccoli balls with pitted peranzana olives

Easy to prepare, meatballs are a main course that pleases every palate and can be prepared in many ways, creating ever-changing combinations of ingredients. We suggest broccoli meatballs with pitted Peranzana olives.

CATEGORY
Aperitifs
DOSES
2
PREPARATION TIME
25 minutes
COOKING TIME
25 minutes
DIFFICULTY
Easy

Attach the grater accessory to the mixer and grate all the broccoli, including the stem.

Pour the Ogliarola extra virgin olive oil and chopped shallot into a hot pan and sauté for a couple of minutes. Then add the grated broccoli, season with salt, and sauté for about 3 minutes, without cooking it completely. Pour everything into a bowl and let it cool.

Chop the olives and add the lemon zest, Parmesan cheese, breadcrumbs, and eggs to the mixture. Season with salt and pepper and combine.

Shape the mixture into meatballs weighing about 30g each, place them on a baking tray lined with baking paper, and drizzle each meatball with oil.

Cook at 200° in a fan-assisted oven for about 10/15 minutes.

Serve with a yogurt-based sauce seasoned with salt, pepper, lemon juice and zest, and oil.