Baked Broccoli Cheese Balls (A Crispy, Cheesy Snack Packed with Veggies)

Why You’ll Love This Recipe

They’re cheesy, flavorful, and satisfyingly crunchy without being fried. The broccoli blends beautifully with cheddar and Parmesan for a savory bite, while baking keeps them lighter. They’re quick to prepare, freezer-friendly, and a hit with both kids and adults.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups broccoli florets (steamed until tender-crisp, then finely chopped)
1 cup breadcrumbs (plain or Italian seasoned)
1½ cups shredded sharp cheddar cheese
⅓ cup grated Parmesan cheese
2 large eggs, beaten
2 tablespoons all-purpose flour
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper, to taste
Cooking spray, for greasing the sheet

Directions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with cooking spray.
2. In a large bowl, combine chopped broccoli, breadcrumbs, cheddar cheese, Parmesan cheese, eggs, flour, garlic powder, onion powder, salt, and pepper.
3. Mix well until all ingredients are fully incorporated. If the mixture feels too dry, add a splash of water or extra egg; if too wet, add more breadcrumbs.
4. Shape the mixture into small balls, about 1 to 1½ inches in diameter, and place them on the prepared baking sheet.
5. Lightly spray the tops with cooking spray to help them crisp up.
6. Bake for 20–25 minutes, turning them halfway through, until golden brown and crisp on the outside.
7. Serve warm, with your favorite dipping sauce if desired.

Servings and timing

Serves: 20–24 balls (about 6–8 servings)
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

• Use pepper jack or mozzarella instead of cheddar for a different flavor.
• Add finely chopped herbs like parsley or basil for freshness.
• Swap broccoli for cauliflower or a mix of the two.
• Coat the balls in panko breadcrumbs before baking for extra crunch.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to restore crispness. Freeze uncooked balls on a baking sheet, then transfer to a freezer bag for up to 2 months; bake from frozen, adding 5–7 minutes to the cooking time.

FAQs

Can I use frozen broccoli?

Yes, thaw and drain well before chopping to avoid excess moisture.

How fine should I chop the broccoli?

Finely, so it blends well and holds together with the cheese and breadcrumbs.

Can I make these gluten-free?

Yes, use gluten-free breadcrumbs and flour.

Can I pan-fry them instead of baking?

Yes, fry in a little oil over medium heat until golden on all sides.

What dipping sauces work best?

Ranch, marinara, or a spicy aioli pair wonderfully.

Can I use pre-shredded cheese?

Yes, though freshly shredded cheese melts more smoothly.

Why are my cheese balls falling apart?

The mixture may be too dry—add a little more egg or reduce breadcrumbs.

Can I make them ahead of time?

Yes, assemble and refrigerate up to 24 hours before baking.

Are they good cold?

They’re best warm, but can be enjoyed at room temperature for snacking.

Can I add more veggies?

Yes, finely chopped spinach, carrots, or zucchini can be added for variety.

Conclusion

Baked Broccoli Cheese Balls are a simple, flavorful snack that proves vegetables can be downright crave-worthy. With their cheesy center and crispy exterior, they’re perfect for everything from party platters to weekday lunches.

Print