You can see small florets of broccoli are embedded in the ball. I also served it with more blanched broccoli and skinned Campari tomato topped with mayo and Dijon mustard.
This was baked in the toaster oven but still developed a nice crunchy crust. Since it has a good amount of butter, even baked, it is like oven fried.
We made some adjustment to the original recipe, since we did not have garlic salt or margarine (we do not use margarine in any case). We also sautéed onion and garlic before mixing in.
One head of broccoli, thick stem removed and discarded, separated into florets, blanched in salted water and cooled (original recipe calls for frozen broccoli).
1 (6 ounce) package flavored dry stuffing mix.
1/2 cup grated Parmesan cheese (it was a bit of work to grate this much).
1 medium onion, finely chopped
5 eggs, beaten (original recipe calls for 6)
3/4 cup butter, unsalted, melted (original recipe calls for margarine)
1 teaspoon ground black pepper
- In a frying pan with olive oil, saute the onion and garlic until soft and onion is semitransparent (#2).
- In a large bowl, mix broccoli, stuffing mix, Parmesan cheese, onion, garlic, eggs, butter, pepper, and salt (#1).
- Cover, and chill in the refrigerator approximately 1 hour, until moisture has been absorbed.
- Preheat oven to 325 degrees F (165 degrees C).
- Roll the chilled mixture into 1 inch balls, and arrange on a medium baking sheet (#3 and 4). We used a medium sized ice cream scoop to portion out.
- Bake 15 to 20 minutes in the preheated oven, until browned.