In my on going quest to sneak veggies into my active toddler’s diet, I was able to create an option she will happily gobble like candy! These Broccoli-Spinach balls are packed with fiber, Vitamin K, Choline, folate and beta-carotene. Because eggs are used, there is also protein and Vitamin B! No meal would be complete in our house without cheese, which helps cut the bitterness often found in the veg, and serves as a tasty delivery system. They are a snap to make and easy to freeze, making them a great make-ahead option for busy days. I have included some variations as well.

Broccoli Spinach Balls

6-10 oz. steamed Broccoli (I use the steamer bags in the frozen aisle – because it’s easier)

1 GENEROUS handful baby spinach, rinsed and stems trimmed (you can add more if you like)

½ cup grated cheese (I typically use very sharp cheese, and most often Cheddar)

1 cup Panko Bread Crumbs (Gluten-Free)
Any herbs you choose to add (I love fresh Parsley and Basil).

** You will also need Cheese Cloth, a Food Processor, and Non-StickCookie Sheet**

1. Preheat oven to 180

2. Steam Broccoli and cool. Once cooled, put in food processor with spinach and grind baby, grind! The texture is up to you; I try to make it relatively fine ground.

3. Remove veg from processor and into cheesecloth. Ring out moisture (I keep it and drink it as a quick shot of green goodness!!)

4. Place veg in a mixing bowl; add eggs, breadcrumbs, cheese and herbs. Mix together. I choose to do this with my hands to get a good feel for the texture. If it’s too loose, I add a little more Panko. If it’s too dry, I add more egg. Once you have reached a consistency you can roll into balls….roll, baby roll!

5. Place balls onto cookie sheet (I usually sprinkle a teeny tiny bit of salt on them) and bake for 15-20 minutes

You can serve them as is, as a side “dish” and even with dipping sauces (Pesto, Ketchup, Greek Yogurt Ranch or Hummus) for a hearty main dish. Happy tummies ahead!!!

To Freeze: Wait until completely cool and place into an airtight Tupperware to freeze.

***If you are grain free, you can sub the Panko for crushed pork rinds, which does add a rich nuttiness and fat option

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