Description
These baked broccoli cheese balls are a delightful, cheesy, and veggie-packed snack that’s crispy on the outside and gooey on the inside. Perfect for any occasion, they’re healthier than fried versions and easy to make.
Ingredients
- 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
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper; lightly grease it.
- Steam or blanch broccoli for about 2–5 minutes until tender-crisp, then drain thoroughly and chop finely.
- In a large bowl, combine broccoli, breadcrumbs, cheddar, Parmesan, egg(s), garlic powder, (onion powder), salt, and pepper. Mix until it holds together.
- Scoop tablespoon-sized portions and roll into balls, placing them on the prepared sheet.
- Lightly mist or brush the tops with cooking spray or oil.
- Bake for 20–25 minutes, until golden and crisp. Optionally broil for 1–2 minutes to deepen the browning.
- Let cool for a few minutes, then serve warm—great with marinara, ranch, or a garlic-lemon yogurt dip.
Notes
- This recipe makes about 24 balls, enough for 4–6 as appetizers or 2–3 hearty snacks.
- For a vegan version, use a flax egg and dairy-free cheeses.
- Make gluten-free by using almond flour or gluten-free breadcrumbs.
- For additional flavor, experiment with spices like red pepper flakes or smoked paprika.
- Store leftovers in an airtight container for up to 3–4 days, or freeze for longer storage.
Nutrition
- Serving Size: 1 ball
- Calories: 80
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
