Broccoli Balls With Harissa Yogurt Sauce Recipes

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BAKED BROCCOLI CHEESE BALLS



Baked Broccoli Cheese Balls image

You'll be surprised how much broccoli is crammed into these! They certainly don't taste healthy - but they are. They are juicy and moist inside, golden on the outside, they stay pretty round after baking, and are gorgeous to serve as a vegetarian main or as bites! Serves 3 - 4 as a main. Recipe video below and Gluten Free option in notes.

Provided by Nagi

Time 40m

Number Of Ingredients 15

2 cups (packed) roughly chopped soft cooked broccoli (well drained) ((~400g/13 oz raw broccoli) (Note 1))
1 cup panko breadcrumbs
2 eggs
¾ cup shredded cheese ((Cheddar, Colby or Tasty cheese are my usual))
2 shallots / scallions (, finely sliced)
2 cloves garlic (, minced)
¼ tsp salt
Black pepper
Olive oil spray
2/3 cup plain yoghurt
Zest of 1/2 lemon
1 tbsp lemon juice
½ garlic clove (, minced)
2 tsp extra virgin olive oil ((adjust to taste, depends on fat % of yoghurt used))
Salt and pepper, to taste

Steps:

  • Preheat oven to 200C/390F (all oven types).
  • Line tray with baking / parchment paper. (Note 2)
  • Place all ingredients (except oil spray) in a bowl. Mix well to combine, mashing up the broccoli as you go (like when you are cooking mince).
  • Scoop up a heaped tablespoon, then press in firmly. Flick out into your hand then form into a ball. Place on tray. Repeat with remaining mixture - should make 15 - 18 balls.
  • Spray with oil then bake for 25 minutes, or until the surface is slightly crisp and golden.
  • Serve with Lemon Yoghurt Sauce - it also goes great with ketchup!
  • Sauce: Mix ingredients together then set aside for at least 20 minutes to allow the flavours to meld.

Nutrition Facts : ServingSize 262 g, Calories 374 kcal

HARISSA YOGURT SAUCE



Harissa Yogurt Sauce image

Harissa yogurt sauce can go on a tagine or with kabobs or as a base for a salad and eat with pita. You decide! Adjust the amount of Harissa to your liking. Some tubes / cans of harissa paste or sauce one can be milder than another so know your harissas heat level and decide from there.

Provided by Jamilahs_Kitchen

Categories     Sauces

Time 15m

Yield 1 cup, 2 serving(s)

Number Of Ingredients 8

1 cup yogurt (Arab style or Greek)
1 tablespoon extra virgin olive oil
1/2 tablespoon juice fresh lemon
2 teaspoons harissa, sauce
1 garlic clove, crushed
sea salt (to taste)
olive oil (drizzled)
chopped cilantro

Steps:

  • Whisk ingredients in medium bowl. Season to taste sea salt.
  • Cover, Chill and Serve.

PARMESAN BROCCOLI BALLS



Parmesan Broccoli Balls image

I have made this recipe for parties before, and they seem to go quite quickly. These are great warm or cold.

Provided by Heather P

Categories     Appetizers and Snacks     Cheese

Time 1h40m

Yield 36

Number Of Ingredients 8

1 (10 ounce) package chopped frozen broccoli, thawed
1 (6 ounce) package chicken flavored dry stuffing mix
½ cup grated Parmesan cheese
1 medium onion, chopped
6 eggs, beaten
¾ cup margarine, melted
1 teaspoon ground black pepper
½ teaspoon garlic salt

Steps:

  • Place broccoli in a medium saucepan with enough water to cover. Cover, and bring to a boil. Cook 5 minutes. Uncover, and continue cooking 2 to 3 minutes, until tender. Remove from heat, drain, and cool.
  • In a large bowl, mix broccoli, stuffing mix, Parmesan cheese, onion, eggs, margarine, pepper, and garlic salt. Cover, and chill in the refrigerator approximately 1 hour, until moisture has been absorbed.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Roll the chilled mixture into 1 inch balls, and arrange on a medium baking sheet.
  • Bake 15 to 20 minutes in the preheated oven, until browned.

Nutrition Facts : Calories 71.2 calories, Carbohydrate 4.2 g, Cholesterol 32 mg, Fat 5.1 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 1.2 g, Sodium 186.3 mg, Sugar 0.5 g

HARISSA



Harissa image

Serve this spicy North African-style condiment as a sauce for fried or roast chicken, as a marinade for pork chops or grilled steak, or to add kick to plain mayonnaise.

Provided by Food Network Kitchen

Categories     condiment

Time 50m

Yield 2 1/2 cups

Number Of Ingredients 9

10 dried New Mexico chiles (2 ounces), stems removed
8 dried guajillo chiles (1 1/2 ounces), stems removed
1/2 teaspoon whole coriander seeds
1/2 teaspoon whole cumin seeds
1/4 cup vegetable oil
1 tablespoon kosher salt
6 cloves garlic, roughly chopped
Juice of 1 lemon (about 2 tablespoons)
Freshly ground black pepper

Steps:

  • If you want spicy harissa, include the chiles' seeds; if not, slit them open to remove and discard the seeds. Tear the chiles into large pieces and place them in a medium bowl. Carefully pour 4 cups boiling water over chiles and set aside until softened, about 20 minutes.
  • Meanwhile, place the coriander and cumin seeds in a small skillet and cook over medium heat, swirling the pan often, until the spices are fragrant and lightly toasted, 2 to 3 minutes. Transfer the spices into a blender, add the oil, salt, garlic and lemon juice, and puree until smooth. Drain the chiles, reserving 1 cup of the soaking liquid (discard remaining liquid). Add the chiles and reserved liquid to the blender and puree on high until very smooth, about 2 minutes. Season the harissa with pepper and transfer to an airtight container. Refrigerate for up to 2 weeks.

HARISSA SAUCE



Harissa Sauce image

Provided by Food Network

Number Of Ingredients 12

1 red onion, diced
1 tablespoon chopped garlic
Olive oil
2 roasted red peppers, peeled, seeded and stemmed
2 oven roasted tomatoes (plum tomatoes, cut in half and baked in 200 degree oven with olive oil, salt, and pepper for about 6 hours)
1 teaspoon fresh chopped thyme
1/2 teaspoon cayenne pepper
1/8 teaspoon turmeric
1/8 teaspoon cinnamon
Pinch ground cloves
Salt and pepper
Fresh chopped mint

Steps:

  • Saute onion and garlic in 1 or 2 tablespoons of olive oil until soft and translucent, about 5 minutes. Let cool. Mix all ingredients in food processor and serve at room temperature with fish.

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