Crispy on the outside, cheesy and tender on the inside—these Baked Broccoli Cheese Balls are the perfect snack, appetizer, or meal-prep favorite. They’re easy to make, kid-friendly, and baked instead of fried for a lighter but still delicious result.
Below is a complete recipe with tips, substitutions, and serving suggestions!
🥦 Ingredients (Makes 16–20 balls)
2 cups broccoli florets, steamed and finely chopped
1 cup shredded cheddar cheese
1/2 cup grated Parmesan
1 cup breadcrumbs (panko or regular)
2 large eggs
2–3 cloves garlic, minced
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional:
1/4 teaspoon smoked paprika
1/4 teaspoon chili flakes
Fresh parsley or chives
🍽️ Instructions
1. Preheat Your Oven
Preheat to 400°F (200°C).
Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the Broccoli
Steam or microwave broccoli until soft but bright green.
Chop very finely so the mixture holds together.
3. Mix Everything Together
In a bowl, combine:
chopped broccoli
cheddar
Parmesan
eggs
garlic
seasonings
3/4 cup breadcrumbs (reserve the rest for coating)
Mix until the texture is sticky and cohesive.
If the mixture feels too wet, add more breadcrumbs.
4. Form the Balls
Scoop about 1 tablespoon of mixture and roll into a ball.
Coat each ball lightly in the remaining breadcrumbs for extra crispiness.
5. Bake
Place onto the prepared baking sheet and spray lightly with cooking oil.
Bake for 22–25 minutes, flipping halfway, until golden and crisp.
6. Serve Warm
Serve immediately with dipping sauces like:
ranch
marinara
garlic aioli
spicy mayo
honey mustard
🔥 Recipe Tips
✔ Chop broccoli finely
Large chunks make the balls fall apart. A food processor works perfectly.
✔ Add extra cheese for gooey centers
Mozzarella or pepper jack melts beautifully.
✔ Want them crispier?
Bake an extra 5 minutes or use the air fryer at 375°F (190°C) for 10–12 minutes.
✔ Use panko for lighter crunch
Regular breadcrumbs offer a firm outer layer, panko keeps them airy and crispy.
✔ Make-ahead friendly
Freeze unbaked balls on a tray, then store in a bag for up to 2 months.
🍽️ Variations
Low-Carb / Keto
Swap breadcrumbs for:
almond flour
crushed pork rinds
Vegan Version
Use:
dairy-free cheese
flax eggs (1 tbsp flax + 3 tbsp water per egg)
Spicy Option
Add:
diced jalapeño
cayenne
chipotle powder
Italian Style
Mix in:
Italian seasoning
sundried tomatoes
a little mozzarella
🌱 Serving Ideas
As a party appetizer
In lunchboxes
As a side dish with grilled chicken or salmon
Over pasta with marinara
As a snack dipped in ranch or yogurt sauce