Go Back
Baked Broccoli Cheese Balls

Baked Broccoli Cheese Balls

Baked Broccoli Cheese Balls are a delightful and easy appetizer, perfect for parties or a weeknight snack, offering a healthier way to enjoy cheesy goodness. This recipe is incredibly useful for anyone looking for a crowd-pleasing, budget-friendly, and undeniably delicious bite that’s surprisingly simple to whip up.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 43 minutes
Course: Appetizer
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups finely chopped broccoli florets (about 1 medium head)
  • 1 cup shredded sharp cheddar cheese
  • 0.5 cup shredded Monterey Jack cheese
  • 0.25 cup finely chopped yellow onion
  • 2 large eggs beaten
  • 0.5 cup panko breadcrumbs plus more for coating
  • 0.25 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • Dipping sauce (e.g., ranch, marinara, sriracha mayo)

Equipment

  • Saucepan
  • Baking Sheet
  • Parchment paper
  • Mixing bowls
  • Kitchen towel
  • Shallow plate

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. This prevents the cheese balls from sticking.
  2. In a medium saucepan, bring about an inch of water to a boil. Add the finely chopped broccoli florets and steam them for 3-5 minutes, or until they are tender-crisp. You don't want them to be mushy; they should still have a slight bite.
    1.5 cups finely chopped broccoli florets
  3. Carefully drain the steamed broccoli and transfer it to a bowl. Let it cool for a few minutes so it's easier to handle. Once cooled slightly, gently press out any excess moisture using a kitchen towel or paper towels. This is a crucial step to prevent the cheese balls from becoming watery.
    1.5 cups finely chopped broccoli florets
  4. In a large mixing bowl, combine the beaten eggs, finely chopped onion, and the cooled, pressed broccoli. Mix everything together well.
    2 large eggs, 0.25 cup finely chopped yellow onion, 1.5 cups finely chopped broccoli florets
  5. Add the shredded sharp cheddar cheese and Monterey Jack cheese to the bowl. Stir in the garlic powder, salt, and black pepper. Mix until all ingredients are thoroughly combined.
    1 cup shredded sharp cheddar cheese, 0.5 cup shredded Monterey Jack cheese, 1 teaspoon garlic powder, 0.5 teaspoon salt, 0.25 teaspoon black pepper
  6. Sprinkle the ½ cup of panko breadcrumbs and the all-purpose flour over the mixture. Stir until everything is just incorporated, forming a slightly sticky but manageable mixture.
    0.5 cup panko breadcrumbs, 0.25 cup all-purpose flour
  7. Take about 1-2 tablespoons of the mixture at a time and roll it between your palms to form small balls, roughly 1-1.5 inches in diameter.
  8. Pour additional panko breadcrumbs onto a shallow plate or into a small bowl. Gently roll each formed ball in the extra panko breadcrumbs, ensuring they are evenly coated.
    0.5 cup panko breadcrumbs
  9. Arrange the coated broccoli cheese balls on the prepared baking sheet, ensuring they have a little space between them. Bake for 15-18 minutes, or until the balls are golden brown and heated through.
  10. Let the Baked Broccoli Cheese Balls cool for a minute or two before serving. They are best enjoyed warm, either on their own or with your favorite dipping sauce.
    Dipping sauce

Notes

Store in an airtight container in the refrigerator for up to 3-4 days. Reheat in oven or air fryer for best results.