Max loves, loves, loves spaghetti...it is his favorite and what he requested for his birthday dinner. I always blend in carrots, and cauliflower into the sauce and occasionally I roast a big spaghetti squash and use that instead of noodles. *If you haven't done that and would like to know how comment and let me know, I would love to share that recipe! Along with his spaghetti obsession he loves meatballs. I came across this recipe the other day and thought, "What if I could make a 90% vegetable version of spaghetti and trick him into eating it. We eat spaghetti once a week and this would be perfect!"
This recipe took some work, I will be honest but Max got involved and helped and the final product was approved by my sugar loving carnivorous five year old! I followed the original recipe which calls for Parmesan cheese but in the future I may use cheddar cheese and increase the amount of egg.
You will need:
One head fresh broccoli
1/4 cup pine nuts or almonds
1/2 cup shredded Parmesan cheese or cheddar cheese
1 1/2 cup bread crumbs
3 eggs (this is the increased ingredient)
salt and pepper
I added bread crumbs, cheese and salt and pepper. |
I mixed the eggs with my hands, so you can do that if you do not have a food processor. |
Let the kiddos help! |
Preheat oven to 350 degrees. Cut broccoli into workable florets and steam until tender. In a food processor combine broccoli, cheese, breadcrumbs and eggs. Blend well until the mixture forms. Form "meatballs" and place in a greased muffin tin. Option: you may top with a bit of cheese. Bake for 20 minutes. Let cool and then remove from pan carefully. Serve with pasta, on a hoagie like a meatball sandwich or eat them by themselves! SO good!!!!
This is what cooking is like for me! I know I am not the only one who has a baby or several begging for your attention while you are busy! Isn't their timing great! #thestruggleisreal lol |
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