°salt 1 pinch(s)
°Pepper 1 pinch(es)
°Spring onions 2 piece(s)
°Chicken egg 1 piece(s), medium
°Rolled oats (wholemeal) 2 tbsp
°Mozzarella 60 g
°1 tbsp parsley
°2 tsp olive oil
°Tomato puree (passata) 100 g
°Oregano 1 knife tip(s), chopped
°Thyme 1 knife tip(s), chopped
°Chili powder 1 pinch(s)
Preheat the oven to 200°C (gas oven: th. 3, hot air oven: 180°C). Wash the broccoli. Separate it into rosettes and blanch them for approx. 10 minutes in salt water. Drain. Wash the spring onions and finely chop them, as well as the broccoli rosettes.
Mix the vegetables, egg, oats, mozzarella, parsley, salt and pepper. Leave to rest for about 5 minutes. Form 12 balls from the preparation. Place them on a baking tray lined with baking paper, brush them with oil and bake them halfway up the oven for approx. 20 minutes.
For the sauce, heat the tomatoes in a saucepan over medium heat for approx. 5 minutes. Season with salt and pepper and add the oregano, thyme and chili. Serve the broccoli and cheese balls with the tomato sauce.