Broccoli MeatBalls

• 4 cups broccoli florets 1 large head
• 1 cup slivered almonds blanched
• 1/4 cup grated Parmesan cheese
• 1/4 cup basil finely chopped
• 1/4 cup finely chopped fresh parsley
• 2 cloves garlic minced, 2 tsp
• 1/8 teaspoon cayenne pepper
• 2 large eggs
• 1 tablespoon olive oil extra vrigin
• 1/4 cup white onion diced
• 1 large garlic clove finely chopped
• 28 ounces crushed tomatoes

1. Preheat oven to 350u0b0F. Line baking sheet with parchment paper.
2. Steam broccoli for 10 minutes, or until tender and bright green. Cool. Use 3 cups of broccoli if you want them less broccoli-y.
3. Pulse almonds in food processor until finely ground. Transfer to large mixing bowl.
4. Add Parmesan, basil, parsley, garlic, and cayenne. Season with salt and pepper, if desired. Mix well.
5. Pulse steamed broccoli in food processor until chopped. Transfer to bowl with mixture.
6. Whisk eggs in small bowl, then stir eggs into broccoli mixture.
7. Shape mixture into 16-30 meatballs by hand to hold their shape. Place on prepared baking sheet, and bake 25 minutes, or until golden brown.
8. To make Garlic-Tomato Sauce: Heat oil in large saucepan over medium heat. Add onion and garlic, and cook 5 minutes, or until onion is soft. Add tomatoes and their juice, and cook 20 minutes, or until sauce thickens, stirring occasionally. Season with salt and pepper, if desired.

broccoli florets, parmesan cheese, basil, fresh parsley, garlic, cayenne pepper, eggs, olive oil, white onion, garlic, tomatoes

Taken from www.yummly.com/recipe/Broccoli-_Meat_balls-1173593 (may not work)