Broccoli and cheddar is an amazing combination. The two flavors work together like peas in a pod. We all know the soup is delicious…but have you ever tried broccoli and cheddar in a meatball? Didn’t think so.
Allow me to introduce you to Broccoli Cheddar Meatballs. They’re delicious on spaghetti, other types of pasta, with rice, or on their own. For this dish, I paired these broccoli cheddar meatballs with garlic butter spaghetti and extra broccoli (because you can never have too much).
Since I began working a 9-5 job, meatballs quickly became one of my favorite weeknight dinners. They’re simple, versatile and can be eaten with just about anything, and done in about 30 minutes. Over everything else, they just taste so goooood.
Tips for making Broccoli Cheddar Meatballs:
- Use a food processor to break your broccoli into fine little bits– this way the texture of your meatball isn’t compromised by having huge chunks of broccoli everywhere and you won’t even realize these meatballs are packed with broccoli.
- Form your meatballs using a cookie scoop– this not only makes the process easier but it also allows for your meatballs to all be the same size, which is key for an aesthetically pleasing dish.
- Cook your leftover broccoli in the oven while baking the meatballs– use the broccoli left over from the meatballs and bake in the oven simultaneously. By the time your meatballs are done baking, the broccoli will be ready to serve on the pasta and adds more veggies to your meal.
The Deets on the Garlic Butter Spaghetti
I wasn’t a very picky eater growing up but I used to not like the taste of overbearing garlic. Now I can’t get enough of it. This sauce is garlicky and buttery and mixes well with the broccoli and meatballs. Adding extra cheddar into the garlic butter sauce is key! So make sure to save some shredded cheddar.
As for the spaghetti, you can use any type of pasta you like. These days, I am eating a lot of Banza Chickpea Pasta Linguine and Barilla Red Lentil Spaghetti. Both of these pastas contain only one ingredient: chickpeas or lentils, respectively. I love them for a lower carb option. You can even make this dish with zucchini noodles, for a keto friendly meal. The beauty of pasta is you can use any option that your pasta-eating heart desires.
Hope you all enjoy these Broccoli Cheddar Meatballs with Garlic Butter Spaghetti!
If you make this dish, let me know how you liked it! Share it with me on instagram , @thenutritionfiend, or Pinterest, @leangreennutrit.
Broccoli Cheddar Meatballs with Garlic Butter Spaghetti
Ingredients
Broccoli Cheddar Meatballs
- 1 large Head of Broccoli
- 2 tablespoons Olive Oil
- 1 pound Ground Turkey or Chicken
- 1 large Egg
- 1/4 cup Almond Flour or Breadcrumbs
- 1 1/4 cup Cheddar Cheese shredded
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Salt
Garlic Butter Spaghetti
- Remainder of the Broccoli Florets
- 1 tablespoon Olive Oil
- 8 ounces Spaghetti
- 4 tablespoons Butter
- 3 cloves Garlic minced
- Salt and Pepper to taste
- Cheddar cheese optional
Instructions
Broccoli Cheddar Meatballs
- Preheat oven to 400 degrees Fahrenheit. Grease a large baking sheet or line with parchment paper.
- Chop up your head of broccoli into florets and take out 2 cups of broccoli florets and reserve the rest of the broccoli for roasting.
- Place the 2 cups of broccoli florets into a food processor or finely chopped. Heat one tablespoon olive oil in a large skillet over medium-high heat. Sauté the chopped broccoli until soft and bright green (about 2-3 minutes). Once cooked, remove the broccoli from the heat and let cool.
- While the broccoli is cooling, in a large bowl mix together the ground chicken or turkey, one tablespoon olive oil, egg, almond flour or breadcrumbs, shredded cheddar cheese, italian seasoning, garlic powder, and salt. Mix in the cooked broccoli until evenly combined.
- Using a cookie scoop or a spoon, form the mixture into bite-sized meatballs and place on the baking sheet.
- Bake meatballs for 25-30 minutes until cooked and the tops are slightly browned. Serve on top of the garlic butter spaghetti and enjoy!
Garlic Butter Spaghetti
- Heat a large pot of water to boil.
- Prepare a greased baking sheet or line with a silicon mat. Mix the remainder of your broccoli florets and one tablespoon olive oil. Place on the baking sheet and bake simultaneously with the meatballs in the oven for 25-30 minutes until the broccoli is soft and golden brown.
- Once the water is boiling, add spaghetti and cook according to the directions on the package.
- While the pasta is cooking, heat the four tablespoons of butter in a large skillet over medium high heat. Add in the minced garlic and lightly sauté until just before it turns golden.
- When the pasta is done cooking, reserve one cup of pasta water. Add the hot pasta along with a little bit of the reserved pasta water into the garlic butter and toss until a thick sauce coats the spaghetti. Use more pasta water to thin out the sauce if needed. Add in some extra cheddar cheese and toss until the cheese is melted.
- Once the meatballs and broccoli are done cooking, remove from oven and serve with the garlic butter spaghetti. Serve and enjoy!
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