These cheesy, crispy broccoli balls are everything you want in a healthy snack or side dish—golden on the outside, melty on the inside, and packed with flavor. They’re oven-baked for a lighter twist and perfect for parties, lunchboxes, or sneaky veggie wins.
🕒 Quick Recipe Snapshot
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Prep Time: 20 minutes
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Cook Time: 20 minutes
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Total Time: 40 minutes
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Yield: 20–24 balls
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Dietary Info: Vegetarian, Gluten-Free Option Available
🛒 Ingredients Checklist
For the Broccoli Cheese Mixture:
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2 cups finely chopped broccoli florets (steamed and squeezed dry)
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1 cup shredded cheddar cheese
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1/2 cup grated Parmesan cheese
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1/2 cup breadcrumbs (plus more for coating)
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1 large egg, lightly beaten
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2 garlic cloves, minced
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1/2 tsp onion powder
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1/4 tsp black pepper
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Salt, to taste
For the Crispy Coating:
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1/2 cup breadcrumbs
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1/4 cup grated Parmesan cheese
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1 tsp garlic powder
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1 tsp paprika
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1 egg, beaten (for egg wash)
👩🍳 How to Make Baked Broccoli Cheese Balls
1. Preheat Oven
Set your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly spray with oil.
2. Prep the Broccoli
Steam broccoli florets for about 5–6 minutes until just tender. Let them cool, then squeeze dry using a kitchen towel. Chop finely.
3. Mix the Filling
In a large bowl, combine the chopped broccoli, cheddar, Parmesan, breadcrumbs, egg, garlic, onion powder, pepper, and salt. Mix until it holds together.
4. Shape into Balls
Scoop about 1 tablespoon of mixture and roll into a firm ball. Set aside and repeat with the rest.
5. Coat the Balls
In one bowl, beat the egg. In another, mix the breadcrumbs, Parmesan, garlic powder, and paprika. Dip each ball into egg, then into the breadcrumb mix. Press gently to coat.
6. Bake
Arrange the coated balls on your prepared baking sheet. Bake for 18–20 minutes until golden and crispy.
7. Serve
Enjoy warm with dipping sauces like ranch, marinara, or garlic aioli.
💡 Why You’ll Love These
✅ Crispy outside, melty inside
✅ Sneaky veggie win—even for picky eaters!
✅ Bakes in under 20 minutes
✅ Freezer-friendly and great for meal prep
🧾 Ingredient Insights & Substitutions
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Broccoli: The drier, the better! Moisture can make the mix too soft.
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Cheese: Cheddar is classic, but mozzarella or pepper jack work too.
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Breadcrumbs: Panko for crunch, or use almond flour for low-carb/GF option.
Variations to Try:
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Add bacon bits or diced ham for a protein boost
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Stir in red pepper flakes or cayenne for spice
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Sub in cauliflower or zucchini for a new veggie twist
🍽️ Serving Suggestions
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Party Platter: Great as appetizers with other finger foods
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Brunch Vibes: Serve with eggs and fruit
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Snack Attack: Pop a few with Greek yogurt dip for a wholesome bite
🧊 Storage & Reheating Tips
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Fridge: Store in an airtight container for up to 2 days
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Freezer: Freeze uncooked balls on a tray, then bag—bake from frozen, adding 3–5 extra minutes
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Reheat: Use the oven or air fryer to get that crispy texture back
❓ FAQs
Q: Can I make these ahead of time?
A: Yes! Shape and coat them in advance, then bake when ready.
Q: What’s the best dip?
A: Garlic aioli, ranch, or even a spicy marinara are perfect.
Q: Can I air fry these?
A: Definitely! Cook at 375°F for 10–12 minutes, flipping halfway.
📝 Kristy’s Kitchen Note
These broccoli cheese balls are a total crowd-pleaser in my house. I make a double batch—some for now, some for the freezer. They’re perfect for sneaking veggies into my kids’ diet (and my husband’s too, if I’m being honest 😉). Golden, cheesy, and oh-so-pop-able!
Let’s Get Rolling!
Did you try these Baked Broccoli Cheese Balls? I’d love to see them! Tag @KristyCooks on social or leave a comment and star rating below! 💬👇