Broccoli Cheese Balls are the ultimate party appetizer, snack, or side—bundling tender broccoli and gooey cheese into golden, crispy bites. These savory, poppable balls are perfect for gatherings or anytime you crave something fun, cheesy, and a bit veggie-forward.
Quick to assemble and oven-baked or fried to perfection, they’re beloved by kids and adults alike. Pair with your favorite sauces and watch them vanish from the platter—this is veggie comfort food everyone can agree on!
Why You’ll Love It
Broccoli Cheese Balls deliver a perfect blend of textures and flavors: crisp coating, moist, cheesy centers, and a mild broccoli flavor that complements—not overwhelms—each bite. The recipe is flexible, allowing you to swap cheeses, add spices, or bake for a lighter version.
They make sneaking in vegetables easy, pack well for lunchboxes, and serve as a great meatless main or crowd-pleasing snack. Whether you dip in marinara, ranch, or enjoy as-is, these balls are always a hit.
Key Ingredients
Fresh or thawed frozen broccoli is finely chopped and cooked until bright and tender. Cheddar (or your cheese of choice) brings classic gooey melt; parmesan or mozzarella lends depth and stretch. Breadcrumbs (regular, panko, or gluten-free) give structure and crunch.
Egg binds everything together, and seasonings like garlic, onion powder, and a pinch of cayenne or smoked paprika add flavor and warmth. Flour helps create a crisp, uniform crust.
Ingredients
- 2 cups broccoli florets (about 1 medium head)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated parmesan or mozzarella
- 1 cup breadcrumbs (panko or regular)
- 2 large eggs
- 1/3 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika or cayenne (optional)
- 2–3 tablespoons fresh chives or parsley, chopped (optional)
- Oil for frying or spray for baking
Preparation
Start by steaming or boiling broccoli florets until just tender—about 3–4 minutes. Drain well, cool, and finely chop (you want small bits but not mush).
In a large bowl, combine chopped broccoli, cheddar, parmesan, 1/2 cup breadcrumbs, eggs, flour, garlic and onion powder, salt, pepper, and paprika. Add herbs for brightness if desired; mix until a sticky mixture forms.
Scoop out tablespoon-sized portions, roll into balls, and place on a tray. For extra crunch, roll each ball in remaining 1/2 cup of breadcrumbs, pressing lightly to coat.
To bake: Place balls on a parchment-lined sheet, spray generously with oil, and bake at 400°F (200°C) for 18–22 minutes, turning once, until golden and crisp.
To fry: Heat oil in a skillet to 350°F. Fry balls in batches, turning to brown all sides, about 2 minutes per batch. Drain on paper towels to keep crisp.
Cool slightly, then serve warm with favorite dipping sauces.
Tips & Tricks
Dry broccoli thoroughly after steaming—excess moisture will cause soggy balls or loose filling. Hop broccoli into small bits for the best texture and easiest shaping. If the mixture feels too wet, add a bit more breadcrumbs or flour; if too dry, add a splash of milk or another egg.
Use a small cookie scoop or wet your hands for uniform balls and less mess. Don’t crowd balls on the tray or in oil—space ensures even browning and crunch. Let oven-baked balls sit under the broiler for 1–2 minutes at the end if you crave extra color.
Test the first ball for seasoning; adjust salt, pepper, or spices before forming the rest. Chilling the formed balls for 20 minutes before baking or frying makes them firmer to handle and helps hold their shape.
Substitutions and Variations
Swap cheddar for pepper jack, Swiss, or feta for a grown-up twist. Use cauliflower in place of broccoli or mix the two for a different flavor. Almond flour or gluten-free breadcrumbs work well if you’re gluten-sensitive.
For more protein, add finely chopped cooked ham or turkey. For a veggie-forward bite, mix in finely diced carrots, spinach, or even sweet corn. Make the balls spicy by adding minced jalapeño or extra cayenne.
Vegan versions are easy—use vegan cheese, plant milk and egg replacer, and gluten-free flour. For extra stretch, mozzarella or provolone makes every bite more decadent. Try different herbs: dill, basil, or thyme add subtle layers.
For heartier meals, shape into patties and bake or pan-fry as veggie burgers, or press into muffin tins for mini “fritatta” versions.
Serving Suggestions
Serve Broccoli Cheese Balls as an appetizer with classic ranch, marinara, honey mustard, or chipotle aioli for dipping. For parties, plate them atop a bed of greens and scatter picks for easy grabbing. As a side, pair with grilled chicken, roasted salmon, or a hearty soup for fun contrast.
Stack them high on a brunch board alongside cut veggies, fruit, and mini muffins for family gatherings or picnics. They’re ideal in lunchboxes and stay tasty even as they cool—add alongside carrot sticks and a sandwich for a wholesome, filling meal.
For kids, serve with ketchup or cheese sauce. As game-day snacks, offer a trio of dips for variety. For a fun twist, make broccoli cheese “pops” by putting balls on skewers, or serve with loaded baked potato bar add-ins and sour cream.
Finished with extra parmesan and chives, these cheese balls also shine as a festive holiday appetizer—easy to make ahead and serve straight from the oven or at room temperature.
