They look very different from the original All Recipe version, but I tweaked the mixture according to my preferences; they’re a bit greener, but since I coated them with an equal amount of oil and catsup, they look like this. As usual I added a Chipotle pepper in adobo sauce. But anyway, let’s get started! But first, let me show you all of the ingredients.
3 cups chopped boiled broccoli
1/4 cup butter or margarine
1 16 oz. package chicken flavored dry stuffing mix
5 eggs, beaten
1 medium red onion, chopped
3/4 cup Parmesan cheese
1. tsp. garlic salt
1 tsp. ground pepper
1 Chipotle pepper in adobo sauce, seeds removed, chopped finely( wear gloves )
1 tbsp. Italian bread crumbs
equal ratio of oil and katsup mixture for basting
1 8.5 oz. package of Seeds of Change Organic Quinoa & Brown Rice with garlic (prepare as per package instruction)
1. Place broccoli in a saucepan with enough water to cover. Cover and bring to a boil, simmer for 5 minutes. Uncover and continue cooking 2-3 minutes until tender. Remove from heat, drain, cool and chop coarsely when manageable.
2. In a large bowl, combine broccoli, salt, eggs, stuffing, margarine, Parmesan cheese, milk Chipotle pepper and bread crumbs. Cover and chill in the refrigerator for 1 hour to absorb the moisture.
4. Pre heat oven to 325 degrees F then roll the chilled mixture into 1 inch balls and arrange on a medium baking sheet as in this picture below….
5. Spray the cookie sheet with Pam Spray before lining up the rolled balls, lightly dab the tops with oil / catsup mixture then bake at 325 degrees F for 40 minutes, flipping once or bake at 350 degrees for 20 minutes, flipping once and applying the oil / catsup mixture on the opposite side. This is how they look with available garnishing from your refrigerator.