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Baked Broccoli Cheese Balls
Crispy on the outside, tender and cheesy on the inside—these Baked Broccoli Cheese Balls are a crowd-pleasing snack or side.
They’re oven-baked (not fried), easy to prep, and perfect for game day, lunchboxes, or veggie-loaded appetizers.
Ingredients
- 2 cups broccoli florets, steamed and finely chopped
- 1 cup shredded cheddar cheese (sharp cheddar works best)
- 1/2 cup grated Parmesan cheese
- 3/4 cup breadcrumbs (plus extra for coating)
- 2 large eggs, beaten
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional, for color & flavor)
- 2 tablespoons olive oil (for brushing or spraying)
Tip: For extra crunch, use panko breadcrumbs for the coating.
Step-by-Step Instructions
- Prepare the broccoli: Steam broccoli florets until just tender (about 4–5 minutes). Drain and pat very dry with paper towels to remove excess moisture. Chop finely.
- Mix the filling: In a large bowl, combine chopped broccoli, cheddar, Parmesan, breadcrumbs, eggs, garlic, parsley, salt, pepper, and paprika. Mix until the mixture holds together when pressed.
- Shape the balls: Scoop about 1–2 tablespoons of the mixture and roll into balls. For extra crispiness, roll each ball lightly in additional breadcrumbs.
- Arrange on tray: Line a baking sheet with parchment. Place the broccoli balls slightly apart. Brush or spray with olive oil for a golden crust.
- Bake: Preheat oven to 400°F (200°C). Bake for 20–25 minutes, flipping halfway, until golden brown and crisp.
Air Fryer Option
- Preheat air fryer to 375°F (190°C). Lightly spray basket.
- Air fry broccoli balls in a single layer for 10–12 minutes, shaking or turning once, until deeply golden.
Why This Recipe Works
- Dry broccoli: Removing moisture helps the balls hold together and crisp up.
- Cheddar + Parmesan: Melty pull from cheddar; savory depth and structure from Parmesan.
- Breadcrumb binder: Keeps the interior tender while forming a crunchy exterior.
Expert Tips
- Chill the shaped balls for 15 minutes before baking for neater rounds.
- Add a pinch of red pepper flakes for gentle heat.
- Swap parsley for chives or green onion for a different herby note.
Serving Ideas & Dips
- Serve with ranch, marinara, garlic aioli, or a yogurt-dill dip.
- Tuck into lunchboxes with carrot sticks and hummus.
- Make it a meal: serve alongside soup or a big salad.
Storage & Reheating
- Refrigerate in an airtight container for up to 4 days.
- Reheat at 350°F (175°C) for 8–10 minutes or air fry 3–4 minutes to re-crisp.
- Freeze on a tray until solid, then bag up to 2 months. Bake from frozen at 400°F (200°C) for 25–28 minutes.
Frequently Asked Questions
Can I use frozen broccoli? Yes—thaw completely and squeeze out excess water before chopping.
Can I make them gluten-free? Use gluten-free breadcrumbs; everything else is naturally gluten-free.
Do they hold without eggs? You can try 2–3 tablespoons of plain Greek yogurt or 1 tablespoon ground flax + 3 tablespoons water as a binder.
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Estimated Nutrition
~80–95 kcal per ball (estimate, based on 22 balls).
