Make the Broccoli Meatballs
Prep your station: Preheat the oven to 350°F / 175°C and line a large baking sheet with parchment paper.
Steam the broccoli florets for about 10 minutes, until they are tender and vibrant green.
Set aside to cool slightly.
In a food processor, pulse the raw almonds until they form a fine, flour-like meal.
Transfer the ground almonds to a large mixing bowl.
Add the cooled, steamed broccoli to the now-empty food processor and pulse until it's finely chopped.
Add this to the bowl with the ground almonds.
To the bowl, add the grated Parmesan, chopped basil and parsley, minced garlic, and cayenne pepper.
Season generously with salt and black pepper and stir to combine.
In a separate small bowl, lightly whisk the two eggs.
Pour the eggs into the broccoli mixture and mix everything together until well combined.
Using your hands, shape the mixture into 12 evenly-sized meatballs, pressing firmly so they hold together.
Arrange them on your prepared baking sheet.
Bake for 25 minutes, or until the meatballs are golden brown and firm to the touch.
Make the Garlic-Tomato Sauce
While the meatballs bake, heat the olive oil in a large saucepan or skillet over medium heat.
Add the diced onion and finely chopped garlic, and sauté for about 5 minutes until the onion has softened and is translucent.
Pour in the can of crushed tomatoes with their juice.
Stir to combine and bring the sauce to a gentle simmer.
Reduce the heat and let the sauce cook for 20 minutes, stirring occasionally, until it has thickened.
Season to taste with salt and pepper.
Serve the baked meatballs with the warm sauce.
After steaming and cooling the broccoli, gently squeeze out any excess water using a clean kitchen towel. This helps the meatballs bind together better and prevents them from being too soft.
