• llubrano

Broccoli with Vegan Italian Meatballs and Marjoram

I grow lots of marjoram in my herb garden, it’s a cross between basil and oregano and goes well with so many different veggies. If you don’t have fresh marjoram you can use a bit of dried basil and oregano. I use store bought vegan meatballs, I think Gardein are the best and of course you can use real meat if you’re not vegan. You can serve this on its own or over pasta or rice. Here’s how I do it:


1head of Broccoli cut into florets

4-6 vegan meatballs cut in half

4 cloves garlic minced

crushed red pepper

large handful fresh marjoram or dried Italian herbs

1/2 cup white wine

In a large skillet place the broccoli with some water on high flame and steam for 5-8 mins with lid on then drain broccoli in a colander and set aside. In the same skillet add a little olive oil on medium heat then add the meatballs and white wine and cook for 3-5 mins lid on, add a pinch of salt then place meatballs and liquid in a bowl, set aside. In same skillet add the garlic and 1-2 tsp crushed red pepper and simmer for 3 mins then add the broccoli, a little more oil and saute for 8-10 mins, add the chopped or dried herbs stir often. At the end add the meatballs into the skillet with the reserved liquid and heat till they are hot. If you serve over pasta reserve some of the pasta water and add it to the skillet along with the pasta and combine it all together.

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