Broccoli "Meatballs" in Spanish-Style Onion Sauce

FOR THE BROCCOLI MEATBALLS

• 2 tbsp extra virgin olive oil
• 1 head fresh broccoli, about 1 pound
• 3 cloves garlic
• 1/3 cup breadcrumbs
• 2 large eggs
• 1 shallot (finely chopped)
• 2 tbsp chopped parsley
• sea salt & black pepper

FOR THE ONION SAUCE

• 1 small onion (finely chopped)
• 2 cloves garlic (roughly chopped)
• 1 tbsp all purpose flour
• 1/2 cup dry white wine
• 1/2 tsp dried thyme
• 1 1/2 cups vegetable broth
• sea salt & black pepper

EXTRAS

• 1/4 cup extra virgin olive oil
• chopped parsley for garnish

DIRECTIONS

1. Cut off the florets from the head of broccoli, making sure to cut the larger ones into smaller ones so they're all similar in size, add the florets of broccoli into a colander and rinse under water, then add over a dishcloth and pat dry
2. Add the florets of broccoli into a food processor, along with 3 cloves of garlic, and pulse for 10 to 15 seconds, or until finely chopped, you don't want to pulverize the broccoli
3. Heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil, after a couple of minutes add in the chopped broccoli, mix continuously, after 3 minutes and it's lightly sauteed, remove from the heat and transfer into a large bowl
4. Once the broccoli has slightly cooled, about 5 minutes, add in the breadcrumbs, crack in 1 egg, add in the chopped shallot, parsley, and season with sea salt & black pepper, mix together, then crack in the second egg, and mix until well mixed, then push down on the mixture until you get a paste-like texture
5. To shape the meatballs, grab a spoonful of the mixture and squeeze it in your hands, then shape into a ball, about the size of a golf ball, if your mixture is to wet to work with, add in more bread crumbs, if it's too dry, and in some whisked egg
6. Heat the same large fry pan with a medium heat and add in 1/4 cup (60 ml) extra virgin olive oil
7. After a couple of minutes add in the meatballs, all in a single layer and evenly spaced out, fry for 8 to 10 minutes or until golden fried all around, then transfer them into a dish and set aside
8. Using the same pan with the same heat, make the onion sauce, add in the chopped onion and garlic, mix continuously, after 2 to 3 minutes and the onion is translucent, add in the flour, continue to mix together, after 2 minutes add in the white wine and dried thyme, mix together and then simmer
9. After 3 minutes and the alcohol has cooked off, add in the vegetable broth, continue to mix and go for 4 to 5 minutes or until you end up with a slightly creamy sauce, then season with sea salt & black pepper, mix together, then add the broccoli meatballs back into the pan, all in a single layer, gently flip each one, simmer for another 2 to 3 minutes, then remove from the heat
10. Transfer the broccoli meatballs into serving dishes, top off with the onion sauce and some chopped fresh parsley, enjoy!