Weight Watchers-Friendly Broccoli Balls
Ingredients:
- 1.33 tsp oil
- 0.67 cup finely chopped onion
- 1.33 large head of broccoli, florets and tender stem (peel off the knobs from the stem and use)
- 2.67 tbsp fresh basil leaves or 1 tsp dried basil
- 0.67 tsp dried oregano
- 0.67 tsp garlic powder
- 0.67 tsp chipotle pepper (adjust to taste)
- 0.33 tsp ground black pepper
- 0.33 tsp salt
- 1.33 tbsp or more nutritional yeast
- 0.33 cup almond meal
- 0.33 cup or more whole wheat breadcrumbs
- 1.33 chia seed egg (1 tbsp chia seeds or chia seed meal mixed with 3 tbsp warm water, let sit for 2 minutes to gel)
- 0.33 cup unsweetened almond milk
- 0.33 cup reduced-fat vegan cheese shreds (optional)
Instructions:
- Heat oil in a pan over medium heat. Add onions and cook for 3 to 4 minutes.
- Pulse the broccoli and basil in a food processor until grated. Add to the pan (aim for approximately 2.5 to 3 cups grated). Add a dash of salt, mix, and cook for 3 to 4 minutes to dry out excess moisture. If the broccoli is already dry, cook for only a minute. Take off heat.
- Add in the dried oregano, garlic powder, chipotle pepper, black pepper, salt, nutritional yeast, almond meal, breadcrumbs, and almond milk. Mix well.
- Make the chia seed egg (1 tbsp chia seeds or chia seed meal mixed with 3 tbsp warm water, let sit for 2 minutes to gel) and mix it into the mixture. Adjust the consistency with more breadcrumbs if needed.
- Shape the mixture into balls. If the balls are too crumbly, add another chia egg, or sprinkle some non-dairy milk and mix well.
- Place on a parchment-lined baking sheet. Preheat the oven to 400°F / 200ºC.
- Bake for a total of 20 to 25 minutes or until crisp and golden on the outside. Turn the sheet around after 15 minutes and continue to bake. You can also sprinkle reduced-fat vegan cheese shreds on the balls in the last 5 minutes.
- Serve warm with marinara sauce, over spaghetti, or as veggie balls in a sub sandwich.
