Delicious Baked Broccoli Cheese Balls

I love making these delicious baked broccoli cheese balls when I want a snack that feels indulgent but still includes something green. They’re crispy on the outside, tender on the inside, and packed with cheesy flavor. Baking them instead of frying keeps things lighter while still delivering that satisfying crunch.

Why You’ll Love This Recipe

I love how simple and family-friendly this recipe is. It’s a great way for me to use up extra broccoli and turn it into something everyone gets excited about.

I also appreciate how versatile these are. I can serve them as an appetizer, a side dish, or even tuck them into lunchboxes. They’re easy to make ahead and reheat beautifully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups finely chopped broccoli florets
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
1/2 cup breadcrumbs
2 large eggs
2 tablespoons finely chopped onion
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. If the broccoli is raw, I lightly steam it for 2–3 minutes until just tender, then drain well and finely chop.

3. In a large bowl, I combine the chopped broccoli, cheddar cheese, Parmesan cheese, breadcrumbs, eggs, onion, garlic, salt, and black pepper.

4. I mix everything until well combined.

5. I shape the mixture into small balls, about 1 to 1 1/2 inches in diameter, and place them on the prepared baking sheet.

6. I lightly brush or drizzle the tops with olive oil to help them brown.

7. I bake for 18–22 minutes, or until golden and firm to the touch.

8. I let them cool slightly before serving.

Servings and timing

This recipe makes about 18–20 broccoli cheese balls, serving 4–6 people as an appetizer.

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

I sometimes swap cheddar for mozzarella or a Colby Jack blend for a different flavor profile.

For extra crunch, I use panko breadcrumbs instead of regular breadcrumbs. If I want a little heat, I add a pinch of red pepper flakes to the mixture.

When I want a gluten-free version, I replace the breadcrumbs with a gluten-free alternative or even crushed gluten-free crackers.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, I place them in a 375°F (190°C) oven for about 8–10 minutes until warmed through and slightly crisp again. I avoid microwaving if I want to keep the exterior crispy.

I can also freeze them after baking. Once cooled, I freeze them in a single layer, then transfer to a freezer-safe container for up to 2 months. I reheat straight from frozen in the oven until heated through.

FAQs

Can I use frozen broccoli?

Yes, I thaw it completely and squeeze out as much moisture as possible before mixing. Too much moisture can make the mixture too soft.

Why are my broccoli balls falling apart?

If mine fall apart, it’s usually because the mixture is too wet or doesn’t have enough binding. I sometimes add a bit more breadcrumbs to help hold everything together.

Can I make these ahead of time?

Yes, I can prepare and shape them a day in advance and store them in the refrigerator. I bake them fresh when I’m ready to serve.

What dipping sauces go well with these?

I like serving them with marinara sauce, ranch dressing, garlic aioli, or even a simple yogurt-based dip.

Can I air fry these instead?

Yes, I air fry them at 375°F (190°C) for about 10–12 minutes, turning halfway through, until golden and crispy.

Conclusion

I find these baked broccoli cheese balls to be a perfect combination of comfort and convenience. They’re cheesy, crispy, and packed with flavor in every bite. Whenever I want a snack or appetizer that feels both fun and satisfying, I make this recipe and enjoy every warm, savory bite.

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