These Broccoli “Meatballs” in Spanish-Style Onion Sauce are quite possibly the best veggie meatballs we have ever done here on Spain on a Fork. We’re talking a ton of great flavors, easy to make, and all done in about 40 minutes. Serve them next to some roasted potatoes and Spanish wine for a complete meal.
To make this recipe, I used a head of fresh broccoli. You can also use frozen broccoli. Just make sure to thaw out and pat dry beforehand. To chop the broccoli, I used a food processor. If you don’t have one, just add the broccoli over a cutting board and finely chop.
For the onion sauce, I used homemade vegetable broth. But you can also use chicken broth or even beef broth if you like. I also added a little white wine to give the sauce a deeper depth of flavor. If wine is not your thing, you can sub for the same amount of broth with a squeeze of fresh lemon juice.
TIPS & TRICKS to Make this Recipe: The secret to this recipe is to ensure the meatball mixture is well bound. Once it’s well mixed, push down on the mixture until you get a paste-like texture. When shaping the meatballs, make sure to squeeze it in your hands before shaping it. These steps will ensure your meatballs won’t break apart while cooking.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
SPANISH EXTRA VIRGIN OLIVE OIL
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Watch the Video Below on How to Make Broccoli “Meatballs” in Onion Sauce
Legendary Broccoli "Meatballs" in Spanish-Style Onion Sauce
Ingredients
FOR THE BROCCOLI MEATBALLS
- 2 tbsp extra virgin olive oil 30 ml
- 1 head fresh broccoli 1 lb / 450 grams
- 3 cloves garlic
- 1/3 cup breadcrumbs 45 grams
- 2 large eggs
- 1 shallot (finely chopped)
- 2 tbsp chopped parsley 8 grams
- sea salt & black pepper
FOR THE ONION SAUCE
- 1 small onion (finely chopped)
- 2 cloves garlic (roughly chopped)
- 1 tbsp all purpose flour 8 grams
- 1/2 cup dry white wine 120 ml
- 1/2 tsp dried thyme .50 grams
- 1 1/2 cups vegetable broth 360 ml
- sea salt & black pepper
EXTRAS
- 1/4 cup extra virgin olive oil 60 ml
- chopped parsley for garnish
Instructions
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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
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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
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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
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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
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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
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Heat the same large fry pan with a medium heat and add in 1/4 cup (60 ml) extra virgin olive oil
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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
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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
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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
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Transfer the broccoli meatballs into serving dishes, top off with the onion sauce and some chopped fresh parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe
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darlene golden
06 . Apr . 2025My family loved these, but especially my 1 year old grandson who could get enough of them. Definitely will make again. Love your recipes and videos.
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
07 . Apr . 2025Anna
13 . Mar . 2025So easy, so tasty, and very clear cooking instructions. I served mine over rice and gave the dish a little extra color with lemon wedges and fresh arugula on the perimeter of the plate.
Thanks, Albert!
Spain on a Fork
Sounds great! Glad you enjoyed it 🙂 Much love
13 . Mar . 2025Jean
09 . Mar . 2025This recipe is incredible!!!!! An absolute favorite from now on. My broccoli was a third more than the recipe, so I adjusted for that, and even though I tried to process it all in my food processor at once, causing it to be to fine, it still was fantastic. I also did not increase the pan sauce, but it didn’t matter so good! I can’t believe this delicious dish has no cream or butter, just olive oil, how healthy! Thank you for this recipe!!!!
Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love
10 . Mar . 2025