Broccoli balls with pitted Peranzana olives | Bio Orto
Try these broccoli meatballs with Peranzana olives, a flavorful and easy-to-make dish for a satisfying vegetarian meal.
Ingredients
- 300g grated broccoli
- 60g of shallot
- 30g of organic pitted Peranzana olives
- Zest of ½ lemon
- 80g grated Parmesan cheese
- 110g of breadcrumbs
- 2 eggs
- Ogliarola Organic EVO Oil
- Salt and pepper to taste
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