Cheesy and Delicious Crispy Broccoli and Cheese Balls
Crispy Broccoli and Cheese Balls are golden, cheesy, and packed with tender broccoli. They make an easy family-friendly appetizer, snack, or meatless side dish with a deliciously crispy outside and cheesy center.
Ingredients
- 3 cups broccoli florets cooked, well drained, and finely chopped
- 1 cup sharp cheddar cheese freshly shredded
- ½ cup Parmesan cheese finely grated
- 1 cup breadcrumbs regular or Italian-style
- 1 large egg
- 2 cloves garlic finely minced
- ¼ cup onion finely minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon cooking oil for lightly coating before baking
Instructions
- Cook the broccoli: Steam or boil the broccoli until tender. Drain thoroughly and allow it to cool slightly.
- Remove excess moisture: Pat the cooked broccoli dry or gently press it with paper towels to remove as much moisture as possible.
- Chop the broccoli: Finely chop the cooked broccoli into small pieces. Avoid turning it into a puree.
- Combine the ingredients: Add the broccoli, cheddar cheese, Parmesan cheese, breadcrumbs, egg, garlic, onion, Italian seasoning, salt, and black pepper to a large mixing bowl.
- Mix: Stir everything together until the ingredients are evenly combined and the mixture holds together when gently pressed.
- Shape the balls: Scoop out portions of the mixture and roll them gently between your palms to form compact balls. Place them on a parchment-lined baking sheet.
- Prepare for baking: Lightly brush or spray the broccoli cheese balls with cooking oil.
- Bake: Bake in a preheated 400°F oven for about 18–20 minutes, turning them halfway through, until golden brown and crispy.
- Rest: Remove from the oven and allow the broccoli cheese balls to rest for a few minutes before serving.
- Serve: Serve warm with ranch dressing, marinara sauce, garlic aioli, honey mustard, or your favorite dipping sauce.
Notes
- Make sure the broccoli is thoroughly drained before mixing. Excess moisture can make the balls difficult to shape.
- Freshly shredded cheddar generally gives the best melting and texture.
- Keep the broccoli pieces small so the mixture holds together easily.
- Don't make the balls too large, as smaller balls cook more evenly and become crispier.
- For the crispiest texture, serve immediately after baking.
- Serve with ranch, marinara, garlic aioli, or honey mustard for dipping.
- Leftovers can be refrigerated for 3–4 days in an airtight container.
- Reheat in an air fryer or oven to bring back the crispy texture.
Nutrition Facts
- Calories: 220 kcal
- Total Fat: 13 g
- Saturated Fat: 6 g
- Trans Fat: 0 g
- Unsaturated Fat: 6 g
- Cholesterol: 55 mg
- Sodium: 480 mg
- Total Carbohydrates: 18 g
- Dietary Fiber: 3 g
- Total Sugars: 3 g
- Protein: 11 g
- Calcium: 220 mg
- Iron: 1.5 mg
- Potassium: 300 mg