Broccoli Cheese Balls are one of my favorite ways to turn simple broccoli into an irresistible, bite‑size snack. These little bites are crispy and golden on the outside, with a gooey, cheesy center that makes even picky eaters reach for seconds. They’re perfect as a party appetizer, game‑day snack, or a fun side dish when I want something a little more exciting than plain steamed broccoli.
What I love most is how easy they are to customize. Once I have a bowl of finely chopped broccoli and plenty of cheese, I can bake or fry the balls, serve them with dipping sauces, or tuck leftovers into lunchboxes. Broccoli Cheese Balls always disappear fast on any platter, and they’re a great way to sneak in extra veggies while still feeling like comfort food.
Ingredients for Broccoli Cheese Balls
For a batch of crispy, cheesy broccoli bites, I like to use:
- 2 cups chopped fresh broccoli (lightly steamed and finely chopped)
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup breadcrumbs (plain or panko)
- 2 large eggs
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
For coating and cooking:
- 1/2 cup flour
- 2 eggs, beaten
- 1 cup breadcrumbs mixed with 1/4 cup grated Parmesan
- Oil for shallow or deep frying (or olive oil spray for baking)
How I Make Broccoli Cheese Balls
1. Prep and steam the broccoli
I start by chopping the broccoli into small florets and steaming them until they’re just tender—usually about 4–5 minutes. Then I drain them very well and pat them dry with a clean towel so the mixture doesn’t turn watery. Once cool enough to handle, I chop the broccoli finely; small pieces make it easier for the balls to hold together and cook evenly.
2. Mix the cheesy filling
In a large mixing bowl, I combine the chopped broccoli, shredded cheddar, grated Parmesan, breadcrumbs, eggs, garlic, salt, pepper, and red pepper flakes if I’m using them. I mix everything together until it starts to clump and hold its shape when pressed. If the mixture feels too wet, I sprinkle in a bit more breadcrumbs; if it seems too dry and crumbly, I beat in another tablespoon or two of egg.
3. Shape the broccoli cheese balls
Using a small cookie scoop or a spoon, I portion out the mixture and roll it into balls about 1 to 1 1/2 inches wide. I line them up on a tray as I go. Chilling the tray in the fridge for 20–30 minutes helps the balls firm up and makes them easier to coat and cook later, especially if I’m frying them.
4. Coat for maximum crunch
For an extra‑crispy finish, I set up a simple coating station: flour in one shallow bowl, beaten eggs in another, and a mix of breadcrumbs and Parmesan in a third. I roll each broccoli ball lightly in flour, dip it into the beaten egg, then roll it in the breadcrumb mixture, pressing gently so the coating sticks. This triple coating gives the finished Broccoli Cheese Balls a beautiful, crunchy crust.
5. Cook the broccoli cheese balls
I can either fry or bake them, depending on how indulgent I feel.
To fry:
I heat about 1–2 inches of oil in a deep skillet until it’s hot but not smoking (around 350°F/175°C). I fry the balls in batches, turning them gently until they’re golden brown and crisp on all sides, usually 3–4 minutes. Then I transfer them to a paper‑towel‑lined plate to drain.
To bake:
For a lighter version, I preheat the oven to 400°F (200°C), place the coated balls on a parchment‑lined baking sheet, and spray them generously with olive oil. I bake for 18–22 minutes, turning once halfway through, until they’re crisp and browned.
My Best Tips for Perfect Broccoli Cheese Balls
- Chop the broccoli finely so it blends smoothly with the cheese and crumbs and forms tight balls.
- Drain the broccoli very well; extra moisture makes the mixture loose and hard to shape.
- Chill the balls before frying or baking for better shape and less splitting.
- Use a mix of cheddar and Parmesan for flavor and stretch; cheddar melts, Parmesan adds nuttiness and structure.
- Serve with dipping sauces like ranch, marinara, or a simple garlic yogurt dip for extra fun.
Variations I Love
Broccoli Cheese Balls are easy to twist to match different tastes.
- Swap cheddar for mozzarella or a Mexican cheese blend.
- Add finely chopped green onions or shallots for extra flavor.
- Stir in a spoonful of Dijon mustard or smoked paprika for a different flavor base.
- Make them spicy with more red pepper flakes or a pinch of cayenne.
How I Store and Reheat Broccoli Cheese Balls
Leftover Broccoli Cheese Balls keep well in an airtight container in the fridge for up to 3 days. To reheat, I pop them into the oven or air fryer at 375°F (190°C) for about 8–10 minutes until they’re hot and re‑crisped. They can also be frozen after cooking; I freeze them in a single layer on a tray, then transfer them to a freezer bag. To serve from frozen, I bake them straight from the freezer until heated through and crisp again.
Broccoli Cheese Balls FAQs
Can I use frozen broccoli?
Yes, I can. I thaw it completely, squeeze out as much water as possible, then chop it finely before mixing. This step is crucial because frozen broccoli holds more moisture.
Can I make Broccoli Cheese Balls ahead of time?
Absolutely. I often form and coat the balls, then refrigerate them for up to 24 hours before cooking. This makes party prep easier and helps them hold their shape even better.
How do I keep the cheese from leaking out?
If I notice cheese oozing during cooking, it usually means the coating was too thin or cracked. I make sure each ball is well‑covered with crumbs and avoid overfilling with cheese. Chilling before frying or baking also helps.
Are these kid‑friendly?
Yes, they’re a fun way to serve veggies to kids. I sometimes make them a bit smaller for little hands and offer mild dipping sauces. Many kids love the cheesy center and forget they’re eating broccoli at all.
Why You’ll Want to Make These Again
Broccoli Cheese Balls are everything I love about a good appetizer: crispy, cheesy, and fun to share. They’re easy enough for a weeknight but impressive enough for a party platter, and they turn a simple vegetable into something everyone actually gets excited about.
If you try these Broccoli Cheese Balls, let me know how they turned out, what dips you served them with, and whether you baked or fried them. When you’re ready for more comforting, crowd‑pleasing bites like this, you can always explore more ideas over at treasuresrecipes.com.