Broccoli Parmesan Meatballs

It’s often difficult to get excited about everyday vegetables, such as broccoli.

So how can we provide this workhorse vegetable with some limelight? By adding a bottle of wine to the mix, that’s how!

When eaten by themselves, cruciferous vegetables like broccoli are a challenge to pair with wine, especially if the vegetable is overcooked. Broccoli can become more wine friendly when it is properly cooked and layered with other flavours.

Go for a wine that’s unoaked, like this coral rosé from Steenberg Wines.


A burst of watermelon sorbet, rose petals, rosemary and thyme, the maiden Steenberg Rosé 2016 is a gorgeous blend of Syrah(72%) and Cinsault(28%). Refreshingly crisp with a mouthful of raspberries, wild strawberries and hints of spice, this dry, fruit-forward Rosé is a trusty spring and summer companion.

The Steenberg Rosé 2016 sells for R80 at the cellar door.


  • 1/2 c. raw almonds
  • 1 large head broccoli, cut into florets and steamed (about 2 cups)
  • 1/2 c. shredded Parmesan cheese
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 egg, lightly beaten
  • Olive oil mister or cooking spray


  1. Preheat oven to 350ºF.
  2. Place the almonds in a food processor. Process until they’re coarsely ground (see image in post–it’s important to not under- or over-process!). Transfer ground almonds to a medium bowl.
  3. Now place the broccoli florets in the food processor and pulse until chopped. Add the chopped broccoli, cheese, and garlic to the almonds and season with salt and pepper to taste. Stir in the egg.
  4. Spray a mini-muffin tin with olive oil or cooking spray. Form the broccoli mixture into 12 balls, squeezing them a little to make sure they hold their shape, and place each one in its own cup in the muffin tin. Bake until meatballs are golden on the outside and heated through, about 20 minutes. Remove tin from oven and run a butter knife along the edges of each muffin cup to loosen meatballs before gently popping them out.

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