You know, no one can ever get enough of meatballs: with their traditional flavour and the enveloping aroma that floods the house, they are simply incomparable. That’s why I have included two versions in my cookbook “About San Gimignano, my journey through the secrets of Tuscan cuisine“!

But today we’re not talking about “flab”, today we’re talking about a much lighter variant, decidedly different but beyond fantastic. Grandma’s baked broccoli meatballs are easy and have an intense taste, even better if garnished with a cube of mozzarella inside, which makes them stringy and bewitching.

I don’t know about you, but I was struck, if not transfixed, by their goodness. This is definitely a perfect recipe to use broccoli and make even the most sceptical children love it, after all, everyone loves meatballs! So, discussions aside, let’s try our hand at preparing this delicious recipe!

More about broccoli

Broccoli is truly a healthy herbage: it is low in heat, quite rich in fibre, calcium, iron, low in sodium and abundant in vitamin C. They have revitalising, diuretic and anti-uric, refreshing and emollient properties. They are definitely an advisable and tasty side dish!

If it’s broccoli season, you can opt for frozen broccoli, at which point you’ll need to boil it for about 5 minutes in boiling water, or until soft. Once ready, drain and discard the excess liquid. Place them in the bowl and mash them with a fork. If they are still very “watery”, squeeze them again with the help of a sieve with small holes and use them in the recipe.