Broccoli & Meatballs

1- 2 small heads of broccoli, florets

4 large potatoes

1 cup milk or heavy cream

1 jar (200 g) Spread cheese

150 g shredded cheese (cheddar, gouda, mozzarella)

Salt & pepper

For the meatballs

• 500 gm ground beef

• 1 onion, finely chopped

• 1 clove of garlic, crushed & minced

• 75 gm bread crumbs

• 1 egg

• 3 -4 tbsp milk

• salt & pepper

Add all the ingredients for the meatballs in a bowl & mix well with hand.

Roll small or big meatballs, depending on preference. I make them bite

size about the same size as broccoli and potatoe cubes.

Arrange in a flat plate and refrigerate for a few hours 2 hours minimum)

Heat oil in a pan and brown meatballs on all sides, transfer to oven safe
dish and cook for 30 minute in a 180 C oven for 30 minutes.

Add water and ice to a bowl and set aside.

Bring a pot of water to a boil, add a steamer sieve, making sure the water
doesn’t reach the sieve.

Wash the broccoli heads and break off or cut the florets to bite size pieces.
Put the florets in the sieve, cover with a lid and steam for 10 minutes.

Immediately remove from sieve and add to ice cold water.

Wash and cut the potatoes (you can peel them if you want but I keep the
skins on) to 2.5 cm cubes. Add to a pot of salty cold water and bring to a
boil.

Check with a knife or fork and remove from water when they are almost
cooked but not fully tender.

In an oven safe glass dish add broccoli, potatoes & meatballs.

Transfer all the spread cheese to a large bowl and add the milk or cream
and stir or whisk to loosen..

Pour over broccoli mixture an dmix to cover eveything with cheese, add
salt & pepper.

Sprinkle cheese on top and heat/ cook in a 180 C oven for 15- 20
minutes or until cheese melts and bubbles.

Serve right away.