Broccoli Cauliflower Meatballs

• 1/2 head broccoli
• 1/2 head cauliflower you should have 4 cups of steamed/cooked broccoli and cauliflower florets in the end
• 3/4 cup raw almonds ground
• 1/2 cup breadcrumbs
• 1/2 cup Parmesan grated
• 1/2 cup gouda or cheddar, grated
• 2 eggs
• 4 garlic cloves grated
• 1 teaspoon fine sea salt
• freshly ground black pepper

1. Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
2. Divide the broccoli and the cauliflower into florets and chop their stems into small pieces. Steam the vegetables or cook them in a little water until soft. Drain very well and let cool down a bit. Measure about 4 cups of the mixed vegetables and place them in the food processor.
3. Pulse until chopped and transfer to a medium bowl. Add the almonds, breadcrumbs, garlic, Parmesan and Gouda or cheddar, the beaten eggs, salt and pepper. Mix well and form about 20 little balls. Squeeze them a little to make sure they hold their shape.
4. Brush a mini-muffin tray form with some olive oil and place the balls into the molds. Bake for about 20 minutes until golden and heated through. Loosen the edges with a knife if necessary and remove from the pan.
5. Serve hot or cold.

broccoli, cauliflower, almonds ground, breadcrumbs, parmesan grated, gouda, eggs, garlic, salt, freshly ground black pepper

Taken from www.yummly.com/recipe/Broccoli-Cauliflower-_Meatballs_-1649130 (may not work)