Now that we live by the sea and not on the boat for the summer I get to spread out when I cook in our land galley. Spread out AND use more than one pot – a real luxury. Most of the onbaord eating is made ahead then reheated or I enlist the help of ‘he who cooks’ to fire up the back-of-the-boat grill. I also now have a little vegetable garden, a huge step up from my boat basil and sprouts.
There has been SO much broccoli that I’ve had a lot of fun finding ways of using it in make-ahead meals for on the water. Still in keeping with simple galley cooking though.
An indulgence of using an extra fry pan for the broccoli but the convenience of the little Omnia stove top oven to bake these tasty little treats. Why would I heat up the land oven with these recent high temperatures and humidity?
I even went all whole hog galley appliances and cooked some rice in the pressure cooker. Three minutes, folks!
Some chopped fresh herbs stirred into whole milk Greek yogurt and we were ready to dine.
Now I have to go find another broccoli dish for you to try.
SO MUCH BROCCOLI!
Broccoli Chicken Balls
- 2 Tbsp Olive oil
- 2 Cups Chopped broccoli
- 1 Clove Garlic
- 2 Green onions (Chopped)
- 2 Cups Finely chopped cooked chicken
- 1 Large egg
- 3/4 Cups Panko crumbs
- 2 Cups Shredded sharp cheddar (Or cheese of choice )
- Salt and pepper to taste
- Extra olive oil for drizzling
- Cooked rice for serving
- Lemon wedges for serving
For yogurt sauce
- 2/3 Cups Greek yogurt
- 2-3 Tbsp Chopped fresh herbs (I used mint, dill, parsley and chives)
- 1 Tbsp Fresh lemon juice
Heat oil in a fry pan and saute broccoli, garlic and onion until broccoli is lightly charred.
Remove mixture to a food processor and take it for a spin until no large chunks remain. Optional if no food processor is available, spread out onto a chopping board and with a sharp knife dice as finely as possible
In a large bowl combine chicken, egg, cheese, panko and seasonings.
When broccoli mixture has cooled, stir into chicken mixture.
Form mixture into balls. I used an ice cream scoop.
Drizzle with extra olive oil
For Omnia: Arrange formed balls around the cooking pan, cover and place on a pre-heated base plate. Cooked on high for five minutes then reduce heat to medium low and continue to cook until heated through and lightly browned (about 15-20 minutes
For conventional ovens: Bake in a preheated 350 ° F (177 ° C) oven until lightly browned (about 15-20 minutes)
For yogurt sauce
Stir ingredients together and let rest while the balls are cooking.
Special equipment: Omnia Stove Top Oven , ice cream scoop, food processor (all optional)
Inspiration thanks to RecipeTinEats