Bayou Broccoli Balls Recipes

BAYOU BROCCOLI BALLS

Steps:

• 1. Mix broccoli, cheese, and bacon together.
• 2. Form into small balls.
• 3. Place into freezer, until firm. (usually takes about 30min.)
• 4. Roll in breadcrumbs.
• 5. Fry in lard (Yes, lard) until golden brown.

BROCCOLI BALLS WITH HARISSA-YOGURT SAUCE

Steps:

• Pour about 1 inch of water into a large skillet and bring to a boil over medium-high heat. Put the broccoli florets in a steamer basket in an even layer. Set the steamer basket over the boiling water and cook until crisp-tender, about 8 minutes (depending on the size of the florets). Transfer the broccoli to a large plate to cool slightly.
• Line a baking sheet with paper towels. Making sure to reserve the liquid, drain the chickpeas and rinse thoroughly under cold water. Spread the chickpeas evenly on one half of the prepared baking sheet and the broccoli florets on the other half. Pat the chickpeas and broccoli with additional paper towels to remove excess liquid.
• Put the parsley, cilantro, lemon juice, cumin, coriander, baking powder, garlic, onion, 1 teaspoon salt, several grinds of pepper and 3 tablespoons of the reserved chickpea liquid into a food processor. Pulse the ingredients until finely chopped, about 30 seconds. Add the chickpeas and broccoli and pulse again, stopping and scraping down the sides as needed, until the chickpeas and broccoli are finely minced, about 2 minutes. Transfer the mixture to a medium bowl and stir in the panko. Cover and refrigerate for 30 minutes.
• Meanwhile, combine the yogurt, olive oil, harissa (to preferred spice level), 2 teaspoons water, 1/2 teaspoon salt and several grinds of pepper in a small bowl. Refrigerate to chill.
• Preheat the oven to 375 degrees F; set a wire rack inside a baking sheet.
• Using a tablespoon or medium scoop, form the chickpea-broccoli mixture into 1 1/2-inch balls, each about 1 heaping tablespoon. Evenly space the balls on the wire rack and spray generously with olive oil spray. Bake, rotating the baking sheet halfway through and coating the balls again with olive oil spray, until deep golden and crisp, about 45 minutes. Serve warm with the yogurt sauce.

BLEND OF THE BAYOU

Steps:

• Preheat oven to 350°. In a small saucepan, cook and stir cream cheese and 2 tablespoons butter over low heat until melted and smooth. , In a large cast-iron or other ovenproof skillet, saute onion, celery and green pepper in remaining butter until tender. Stir in shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture., Combine cheddar cheese and cracker crumbs; sprinkle over top. Bake, uncovered, until bubbly, 25-30 minutes.

PARMESAN BROCCOLI BALLS

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.

BAYOU BROCCOLI

Steps:

• Prepare rice and broccoli according to package direction.
• Saute onion and celery in a small amount of fat in a skillet.
• Combine sauteed vegetables, rice, broccoli and butter.
• Melt cheez whiz in the soup with 1/2 cup water in saucepan.
• Stir into broccoli mixture, mixing well.
• Spoon into a greased casserole dish.
• Bake at 350* for 30 minute.

BROCCOLI BALLS RECIPE BY TASTY

Steps:

• Chop and boil the broccoli until soft. Strain.
• Add one egg, the onion, feta, salt and pepper, HALF the breadcrumbs and HALF the flour until a thick, dough-like consistency forms.
• Scoop into balls and refrigerate for 30 minutes.
• Coat the cooled balls in the remaining egg, then the flour, then the breadcrumbs.
• Air fry for or bake in a preheated 350°F oven for 10 minutes.
• Serve with ricotta.