Ingredients
- 125 g of cauliflower and broccoli mix
- 125 g of cooked quinoa or brown rice
- 45 g of fresh breadcrumbs
- 1 large egg
- 2 tsp of fajita spice mix
- 4 large tomatoes, cut into wedges
- 100 g of cherry tomatoes, halved
- 200 g of tenderstem broccoli
- 1 tbsp of olive oil
Method
Step 1
Preheat oven to 200°C/180°C fan/gas 6. Cook the broccoli and cauliflower in a pan of boiling water for 4-5 mins or until cooked through. Drain and add to a food processor with the quinoa (or rice), breadcrumbs, egg and spice mix. Pulse until everything is combined and mixed together but still with a little texture.Step 2
Shape into 1 tbsp balls and shallow fry in ½ tbsp of oil to give some colour and crispiness.Step 3
Transfer onto a large baking tray and add the tomatoes to one end. Add the broccoli to the other end. Drizzle over the remaining olive oil and season, then roast in the oven for 20-25 minutes or until the meatballs are steaming hot, the tomatoes are juicy and the broccoli is cooked through.Step 4
Mash the tomatoes using the back of a spoon, then toss the meatballs through the tomatoes, serve alongside the broccoli.