Broccoli meatballs in Spanish-style onion sauce

Cut the florets off the head of broccoli and cut the larger florets down so they are all a similar size.

Rinse the florets in a colander and pat them completely dry on a dishcloth.

Pulse the broccoli with the garlic in a food processor for 10 to 15 seconds until finely chopped but not pulverized.

Heat a large fry pan over medium heat with 30 ml extra virgin olive oil.

Add the chopped broccoli, mix to coat in the oil and cook 2 to 3 minutes, stirring continuously, until lightly done. Do not overcook.

Transfer to a large bowl and let cool about five minutes.

Add the breadcrumbs, one egg, the chopped shallot, the parsley, sea salt and black pepper and mix well.

Crack in the second egg and mix again, then press down on the mixture until it is a paste-like texture so the ingredients bind.

Take a spoonful, squeeze it in the hands and shape into a ball about the size of a golf ball.

Heat the same pan over medium heat with 60 ml extra virgin olive oil and add the meatballs in a single layer, evenly spaced.

Fry 8 to 10 minutes until golden all around, then remove and set aside.

In the same pan at the same heat, cook the chopped onion and garlic, stirring continuously so they do not brown, 2 to 3 minutes until the onion is slightly translucent.

Add the all-purpose flour and cook 1 to 2 minutes to take off the raw flavour.

Add the dry white wine and the dried thyme, mix and simmer 2 to 3 minutes until the alcohol has cooked off.

Add the vegetable broth and mix another 3 to 4 minutes until slightly creamy, then season with sea salt and black pepper.

Return the meatballs in a single layer, flip each to coat, and simmer 2 to 3 minutes until heated through.

Transfer to a serving dish, top with the onion sauce and sprinkle with fresh parsley.