Baked Ricotta and Broccoli Meatballs
Thermomix recipe: Baked Ricotta and Broccoli Meatballs. Ready in 60 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 500 g broccoli florets, fresh or frozen
- 500 g water
- 250 g ricotta cheese, well-drained
- 50 g Parmesan cheese, grated
- 50 g breadcrumbs, plus extra for coating
- 1 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp olive oil, for drizzling
Instructions
- Preheat oven to 220°C (425°F). Line a baking tray with parchment paper.
- Add 500 g water to the mixing bowl. Place the broccoli florets into the Varoma dish.
- Place the Varoma into position and steam for 20 minutes / Varoma / Speed 2. Ensure there is enough water in the bowl. If using frozen broccoli, you might need an extra 5 minutes.
- Carefully remove the Varoma. Discard the water from the mixing bowl.
- Add the steamed broccoli to the clean mixing bowl. Chop for 5 seconds / Speed 5. Scrape down the sides of the bowl.
- Add the well-drained ricotta cheese, 50 g grated Parmesan cheese, 50 g breadcrumbs, 1 tsp garlic powder, 1 tsp salt, and 0.5 tsp black pepper to the mixing bowl.
- Mix for 15 seconds / Speed 3 / Reverse. Scrape down the sides and mix again if needed to ensure all ingredients are well combined.
- Transfer the mixture to a separate bowl. Take small portions (about a tablespoon) and roll them into meatballs. Roll each meatball in extra breadcrumbs to coat evenly.
- Arrange the coated meatballs on the prepared baking tray. Drizzle lightly with 1 tbsp olive oil.
- Bake in the preheated oven for 20 minutes, or until golden brown and cooked through.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.