| Portions | Prep Time | Cook Time |
|---|---|---|
| 4 | 25 mins | 30 mins |
Excerpted from My First Recipe Book by Ricardo Larrivée. Copyright © 2024 RICARDO Media Inc. Photography credits: David de Stefano and Jean-Michel Poirier and Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Ingredients
- ½ cup (40 g) panko breadcrumbs
- 3 tbsp (45 ml) milk
- 2 cups (160 g) small broccoli florets (see Veggie Swap)
- 1 lb (450 g) mixed ground meat (veal, beef and pork) (or choose just 1 type of meat)
- 1 egg
- 1 garlic clove, finely chopped
Directions
- With the rack in the middle position, preheat the oven to 450°F (230°C). Line a baking sheet with foil. Lightly oil the foil.
- In a large bowl, combine the breadcrumbs and milk. Let soak for 5 minutes.
- In a food processor, finely chop the broccoli. Transfer to the bowl of breadcrumbs. Add the remaining ingredients to the bowl. Season with salt and pepper. Mix with your hands.
- With lightly oiled hands, shape the mixture into four large meatballs and place on the baking sheet. Bake for 30 to 35 minutes or until the meatballs are cooked through and golden. Serve with spaghetti and tomato sauce, if desired.