Broccoli Hors d'oeuvres with a Honey Mustard Dipping Sauce

As a vegetarian, I'm always in search of options for great appetizers. Here's a delicious Broccoli hors d'oeuvre.

Here's what you'll need:
Preheat the oven to 350 degrees.
A Sheet Pan lined with Parchment Paper.
A 1 3/4" Cookie Scoop
A Potato Masher

2 C Chopped Cooked Broccoli. (use 1 large head or 2 medium heads) Remove the florets and cut them into small pieces.
In a Large Saucepan on Medium High Heat:
Florets
Water to cover the Florets.
Bring to a Boil
Cook for 3 minutes, until soft.
Drain thoroughly.
Transfer to Paper Towels to dry.
Finely chop it again.

1 C Herbed Bread Crumbs
2 Eggs
1 C Shredded Sharp Cheddar Cheese
2 Green Onions, finely diced
2 Garlic Cloves, minced
1/4 tsp Salt
1/4 tsp Black Pepper
Vegetable Cooking Spray

In a Large Mixing Bowl:
Broccoli
Bread Crumbs
Cheese
Onion
Garlic
Salt
Pepper
Mash the Mixture with a Potato Masher or a Blending Fork.

Scoop mixture with the Cookie Scoop. Roll the Ball by hand.
Transfer to the Sheet Pan.
Gently spray the top with Vegetable Cooking Spray.
Bake 25 minutes. They should be Golden Brown and Crispy on top.
Remove Pan to a Rack to cool completely.


Prepare the Honey Mustard Sauce.

In a Medium Mixing Bowl:
1/2 C Mayonnaise
2 TBS Yellow Mustard
1 TBS Dijon Mustard
2 TBS Homey
1/2 TBS Fresh Lemon Juice
Whisk well until Creamy Smooth.

Transfer Broccoli Balls to a Serving Platter and serve with a side bowl of Dipping Sauce.

Enjoy!
Peace in the Kitchen!