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I’ll never forget the first time I turned a mound of broccoli into something the whole gang actually asked for seconds of. It felt like a minor miracle—greens disguised in golden, cheesy bites, disappearing off the platter faster than popcorn at a movie night.
Whether you’re hunting for a new crowd-pleaser at your next tailgate or simply tired of the same old veggie side, these little pockets of ooey-gooey goodness fit the bill. Crispy exterior, melty cheddar-Parmesan center, and just enough broccoli to sneak in some green without triggering frowns from picky eaters.
Why You’ll Love It
- Sneaky veggie boost: Finely chopped broccoli blends right into the cheesy mix—kids and adults won’t know what hit ’em.
- Double-cheese delight: Sharp cheddar gives that punchy bite, while Parmesan adds a nutty, savory twist.
- Baked, not fried: Heart-healthy crunch without a deep-fryer in sight. Feel good about grabbing seconds (or thirds).
- Party MVP: Birthday bash, office potluck, Sunday football—these balls vanish faster than chips and dip.
Timing and Servings
Prep takes about 15 minutes—mostly hands-on time steaming, chopping and mixing. Baking clocks in at 20–25 minutes, plus a quick 1–2-minute broil if you like extra browning. You’ll get roughly 24 one-inch balls; perfect for feeding 4–6 as an appetizer or 2–3 if you’re really hungry.
Ingredients
- 2 cups broccoli florets (steamed until tender-crisp, then finely chopped)
- 1 cup breadcrumbs (plain or Italian seasoned, your call)
- 1½ cups shredded sharp cheddar cheese
- ⅓ cup grated Parmesan cheese
- 2 large eggs, beaten
- 2 tablespoons all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
- Cooking spray, for greasing the sheet
Directions
- Preheat your oven to 400°F (200°C). While it warms up, steam the broccoli—3–5 minutes on the stovetop in an OXO steamer basket or in the microwave with a splash of water. You want bright green with a little bite.
- Transfer the florets to a cutting board, let them cool briefly, then mince until they resemble coarse rice. Tiny bits hide in the cheese and keep every bite uniform.
- In a large bowl, combine chopped broccoli, breadcrumbs, cheddar and Parmesan. Pour in the beaten eggs, sprinkle the flour, garlic and onion powders, then season with salt and pepper. Mix—using your hands if that feels right—until it all sticks together. If it’s too wet, add a tablespoon more of crumbs; if it’s too stiff, dampen your fingers and press gently.
- Line a baking sheet with parchment or spray it lightly. Roll the mixture into 1-inch balls; a small cookie scoop makes them uniform. Leave a finger’s width of space between each so the air can crisp every side.
- Bake on the middle rack for 20–25 minutes. If you’re craving a darker top, flip on the broiler for just 1–2 minutes—but watch it like a hawk. One moment toasty, the next charcoal.
- Let the balls rest for 3–5 minutes after pulling them from the oven. They firm up as they cool—no molten lava surprises this way. Serve warm with marinara, ranch or a lemon-garlic yogurt dip.
Variations
- Trade sharp cheddar for Monterey Jack or pepper jack to add a gentle—or fiery—kick.
- Fold in finely chopped spinach or grated zucchini for an extra layer of green.
- Sprinkle in red pepper flakes or smoked paprika for subtle heat and smoky depth.
- Go gluten-free: swap almond flour and GF panko for the standard crumbs and wheat flour.
- Fresh herbs like basil, chives or parsley stirred in before baking brighten each bite.
Storage & Reheating Tips
- Refrigerator: Store in an airtight container for up to 3 days—if they last that long.
- Freezer: Flash-freeze on a sheet, then transfer to a bag flat. Keep for up to 2 months.
- Oven or Air Fryer: Reheat at 350°F (175°C) for 8–10 minutes until hot and crisp.
- Microwave: Great in 30–45 seconds, though the shell softens slightly.
FAQs
Q: Can I prep the mixture ahead of time?
A: Absolutely. Shape the balls, cover them, and stash in the fridge for up to 8 hours. When you’re ready, bake straight from cold—no thawing needed.
Q: What’s the easiest way to get tiny broccoli pieces?
A: I often pulse florets in a small food processor (Cuisinart or similar) for a couple of quick bursts. If you don’t have one, just mince on a cutting board—your knife skills double as therapy.
Q: Are these freezer-friendly after baking?
A: Yep. Let them cool completely, then freeze on a sheet. Reheat from frozen in an air fryer at 350°F for 5–7 minutes.
Q: Which dip pairs best?
A: Marinara’s a classic, but a lemon-garlic yogurt or a sriracha-honey mayo can really shake things up and cut through the richness.
Conclusion
Who would’ve guessed that broccoli could moonlight as the star of a comfort-food snack? These cheese-filled balls bridge the gap between wholesome and indulgent, perfect for when you want to impress without fuss. Next time you’re staring at a bag of florets, give them this little makeover. Your taste buds—and your guests—will thank you.
Baked Broccoli Cheese Balls
Ingredients
- 2 cups broccoli florets finely chopped
- 1 cup breadcrumbs for binding
- 1 1/2 cups shredded cheddar cheese
- 1/3 cup grated Parmesan cheese
- 2 eggs for binding
- 2 tbsp all-purpose flour for binding
- 1/2 tsp garlic powder for seasoning
- 1/2 tsp onion powder for seasoning
- to taste salt and pepper
- as needed cooking spray for greasing the baking sheet
Instructions
- Preheat oven to 400°F (200°C). Steam broccoli florets until tender-crisp (3-5 minutes). Allow to cool, then finely chop.
- In a large bowl, combine chopped broccoli, breadcrumbs, cheddar cheese, Parmesan cheese, eggs, and flour. Season with garlic powder, onion powder, salt, and pepper. Stir until well combined.
- Roll small portions of the mixture into 1-inch balls. Place on a parchment-lined or greased baking sheet.
- Bake for 20-25 minutes until golden brown. For extra crispiness, broil for an additional 1-2 minutes, watching closely.
- Cool slightly and serve warm with marinara or ranch dip. Enjoy!