There’s something irresistibly comforting about the combination of broccoli and cheese, and these Broccoli Cheese Balls take that classic pairing to new heights. Crispy on the outside, tender and cheesy on the inside, these little bites of goodness are perfect for everything from weeknight dinners to party appetizers.
I developed this recipe after looking for creative ways to get more vegetables into my family’s diet without the usual resistance. The result is these golden, flavorful balls that disappear almost as quickly as I can make them!
Why You’ll Love This
- Perfect for veggie skeptics – the cheese makes the broccoli irresistible
- Make-ahead friendly – prepare the mixture earlier in the day and bake when ready
- Versatile – works as an appetizer, side dish, or even main course
- Kid-approved and great for sneaking in extra vegetables
- Customizable with different cheese varieties to match your taste preferences
Ingredients
- 1 1/2 cups fresh broccoli florets, heaping
- 1 cup shredded Colby cheese
- 1 cup shredded cheddar cheese
- 4 ounces Velveeta, cut into small chunks
- 1/2 teaspoon crushed red pepper flakes
- 2 1/4 cups Panko crumbs, divided
- 1 large egg, lightly beaten
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- Vegetable or canola oil, for frying
Instructions
- Steam broccoli until slightly softened. Let cool.
- Finely chop broccoli into pieces 1/4-inch or smaller. Transfer to a large bowl.
- Add cheeses, crushed red pepper, 1/4 cup Panko crumbs, and 1 beaten egg to the broccoli. Stir well to combine.
- Use hands to shape mixture into balls using about a rounded tablespoon per ball (yields 12-14 balls). Place balls on a plate and refrigerate for at least 30 minutes.
- Set up three bowls: first with flour, second with 2 beaten eggs and 1 tablespoon water, third with remaining 2 cups Panko crumbs.
- Pour about 2 inches of oil into a Dutch oven or heavy pot. Heat oil to 375°F, using a thermometer for accuracy.
- Remove broccoli balls from the refrigerator. Coat each in flour, then dip in the egg mixture, and finally coat with Panko crumbs. Fry 4 balls at a time until golden brown on all sides.
- Transfer fried balls to a paper towel-lined plate to drain. Serve warm.
Tips & Variations
- Make sure to drain the broccoli thoroughly – excess moisture will make the balls fall apart
- Try different cheese combinations like pepper jack for a spicy kick or Swiss for a milder flavor
- Add 1/4 cup finely chopped red bell pepper for color and extra nutrition
- For a gluten-free version, substitute gluten-free breadcrumbs or crushed rice crackers
- Air fryer option: Cook at 370°F for about 10-12 minutes for extra crispiness
- Freeze uncooked balls on a baking sheet, then transfer to a freezer bag for quick future meals
Serving Suggestions
These Broccoli Cheese Balls pair beautifully with a simple marinara or ranch dipping sauce. For a complete meal, serve alongside a fresh green salad or roasted vegetables.
They also make an excellent addition to grain bowls or can be served as a vegetarian main course with a side of quinoa or brown rice and a light lemon vinaigrette.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat in a 350°F oven for 10 minutes to restore crispiness
- The balls should feel firm to the touch when done baking
- For meal prep, the mixture can be prepared up to a day ahead and stored covered in the refrigerator
FAQs
Can I use frozen broccoli? Yes, but thaw it completely and squeeze out excess moisture before chopping and mixing with other ingredients.
How can I make these dairy-free? Substitute the cheeses with dairy-free alternatives, though the texture and binding properties may vary slightly.
Can I deep-fry these instead of baking? Absolutely! Heat oil to 350°F and fry until golden brown, about 2-3 minutes. Drain on paper towels before serving.
Why are my broccoli cheese balls falling apart? This usually happens if the broccoli is too wet or if the mixture is too warm. Make sure to drain the broccoli well and chill the mixture for 30 minutes if it seems too soft.
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