Broccoli purée with meatballs in tomato sauce
Broccoli purée with meatballs in tomato sauce
521kcal Per person
36g Protein
29g Carbs
29g Fat
9g Fiber
Ingredients
- 3 ½ cup broccoli florets (frozen) (249 g)
- ½ onion
- 1 clove garlic (5 g)
- 3 ounces 96% lean ground beef (84 g)
- ½ teaspoon oregano, dried (1 g)
- ½ teaspoon paprika (ground spice) (1 g)
- ½ tablespoon olive oil (8 ml)
- 7 ounces diced tomatoes (196 g)
- 1 teaspoon Italian seasoning (2 g)
- 1 ounce grated cheese (28 g)
- 3 tablespoons cream cheese, reduced fat (45 ml)
Preparing this recipe
- Cook the broccoli in a pot of boiling water until tender, about 8-10 minutes.
- Finely chop the onion and press the garlic clove.
- In a bowl, mix the ground beef with oregano, paprika powder and some salt and pepper. Form small balls with your hands.
- Heat the oil in a frying pan over medium heat. Sauté the onion and garlic for 2 minutes. Add the meatballs to the pan and brown them all over. Add the diced tomatoes to the pan along with the Italian herbs. Let this cook on low heat with the lid on the pan for about 10 minutes. Add some water if the sauce becomes too dry.
- Drain the broccoli, put it in a food processor along with the cheese, cream cheese and some salt and pepper and blend until smooth.
- Serve the broccoli purée in a deep dish; place the meatballs in tomato sauce on top.
Requisites:
- Food processor
Tip van FitChef
1. Garnish with some fresh basil.
2. If you don't have a food processor, you can also mash the broccoli with a potato masher.
3. Try substituting the cheese with Parmesan cheese.
