Baked Broccoli Cheese Balls

I stumbled across this delightful baked broccoli cheese balls recipe and I just had to share it—it’s cheesy, veggie-packed, and irresistibly crunchy.

Why You’ll Love This Recipe

I love how these snackable bites deliver both health and indulgence. They have a crisp, golden exterior and a gooey, cheesy center filled with broccoli. They’re baked, not fried, so I can feel good about serving them. Whether it’s for movie night, a party appetizer, or a kid-friendly snack, they always disappear fast.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• 2 cups broccoli florets, finely chopped
• 1 cup breadcrumbs
• 1½ cups shredded cheddar cheese
• ⅓ cup Parmesan cheese, grated
• 1 large egg (or 2 for firmer texture)
• ½ teaspoon garlic powder (plus optional onion powder)
• Salt and pepper, to taste
• Cooking spray or a drizzle of olive oil

directions

1. Preheat the oven to 400 °F (200 °C) and line a baking sheet with parchment paper; lightly grease it.

2. Steam or blanch broccoli for about 2–5 minutes until tender‑crisp, then drain thoroughly and chop finely.

3. In a large bowl, combine broccoli, breadcrumbs, cheddar, Parmesan, egg(s), garlic powder, (onion powder), salt, and pepper. Mix until it holds together.

4. Scoop tablespoon-sized portions and roll into balls, placing them on the prepared sheet.

5. Lightly mist or brush the tops with cooking spray or oil.

6. Bake for 20–25 minutes, until golden and crisp. Optionally broil for 1–2 minutes to deepen the browning.

7. Let cool for a few minutes, then serve warm—great with marinara, ranch, or a garlic‑lemon yogurt dip.

Servings and timing

This recipe makes about 24 balls, enough for 4–6 as appetizers or 2–3 hearty snacks. Prep time is around 10–15 minutes, with 20–25 minutes bake time (plus optional broiling). Total in about 30–40 minutes.

Variations

• Swap cheddar with mozzarella, Gouda, Monterey Jack, or smoky cheeses.

• Add finely chopped veggies like spinach, zucchini, carrots, or shallots/green onions.

• Spice them up with red pepper flakes, smoked paprika, or a dash of cayenne.

• Make gluten‑free by using almond flour or gluten‑free breadcrumbs.

• For a vegan version, use a flax egg and dairy‑free cheeses.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. For longer storage, I flash‑freeze them, then transfer to a freezer bag for up to 2–3 months. To reheat, I bake at 350 °F (175 °C) for 8–12 minutes or crisp them up in an air fryer. Microwaving works too, though they soften slightly.

FAQs

What if I only have frozen broccoli?

I always thaw and drain it completely before chopping—fresh gives better texture, but frozen works fine.

Can I prepare them ahead of time?

Absolutely. I form the balls up to 2 days ahead and refrigerate, or freeze uncooked balls for baking later.

Can I include other vegetables?

Yes! I’ve tried spinach, zucchini, carrots—it’s easy to customize with finely chopped veggies.

How do I make these vegan?

I substitute a flax egg and dairy‑free cheeses—works surprisingly well.

Which dips work best?

I enjoy them with marinara, ranch, spicy mayo, honey‑mustard, or a garlic‑lemon yogurt dip.

Conclusion

I adore these baked broccoli cheese balls for their balance of taste, texture, and simplicity. They’re a savvy way to sneak veggies into a fun, cheesy bite that everyone loves. With quick prep, flexible variations, and easy storage, they’ve become a staple in my kitchen. Give them a go—you’ll enjoy every satisfying crunch.