1/2 c. raw almonds
2 cups of defrosted frozen broccoli florets
1/2 c. shredded Parmesan cheese
2 cloves garlic, minced
Salt and pepper to taste
1 egg, lightly beaten
Preheat oven to 350ºF.
Place the almonds in a food processor. Process until they’re coarsely ground. Transfer ground almonds to a medium bowl.
Place the broccoli florets in the food processor and pulse until chopped. Add the chopped broccoli, cheese, and garlic to the almonds and season with salt and pepper to taste. Stir in the egg.
Spray a mini-muffin tin with cooking spray. Form the broccoli mixture into 12 balls, squeezing them a little to make sure they hold their shape, and place each one in its own cup in the muffin tin. Bake for 20 minutes. Remove tin from oven and run a butter knife along the edges of each muffin cup to loosen meatballs before gently popping them out.