Baked broccoli cheese balls are crispy little bites of steamed broccoli, sharp cheddar and Parmesan held together with eggs, breadcrumbs and a little flour, rolled into 1-inch balls and baked at 400°F until golden. They’re a vegetable side kids reach for and a party snack adults like too. The recipe serves 4 and takes 40 minutes.
How to make them: Steam the broccoli until tender-crisp, cool it and chop it fine. Mix it with the breadcrumbs, cheeses, eggs, flour and seasonings, roll the mixture into 1-inch balls and bake on a lined sheet for 20 to 25 minutes, until golden and 160°F in the center. Broil for a minute or two for extra crunch.
Why You’ll Love Them
- Baked, not fried: crisp outside, cheesy inside, without a pot of oil.
- Sneaks in vegetables: two cups of broccoli hide in a cheesy bite.
- Pantry binders: eggs, breadcrumbs and flour hold them together.
- Great for dipping: serve with marinara or ranch.
Ingredient Notes
Broccoli: 2 cups of florets, steamed until tender-crisp and chopped fine. Small pieces make the balls hold together.
Cheese: 1 1/2 cups shredded cheddar and 1/3 cup grated Parmesan.
Binders: 1 cup breadcrumbs, 2 eggs and 2 tablespoons flour.
Seasoning: 1/2 teaspoon each of garlic powder and onion powder, plus salt and pepper.
Cooking spray: to grease the baking sheet, or use parchment.
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Ingredients
- 2 cups broccoli florets, finely chopped
- 1 cup breadcrumbs
- 1 1/2 cups shredded cheddar cheese
- 1/3 cup grated Parmesan cheese
- 2 eggs
- 2 tbsp all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- Cooking spray, as needed
How to Make Baked Broccoli Cheese Balls
1. Steam the broccoli. Preheat oven to 400°F (200°C). Steam broccoli florets until tender-crisp (3-5 minutes). Allow to cool, then finely chop.
2. Mix. 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.
3. Shape. Roll small portions of the mixture into 1-inch balls. Place on a parchment-lined or greased baking sheet.
4. Bake. Bake for 20–25 minutes, until golden and the centers reach 160°F (71°C). For extra crispiness, broil for 1–2 minutes and watch closely.
5. Serve. Cool slightly and serve warm with marinara or ranch dip. Enjoy!
What Makes Broccoli Cheese Balls Crispy?
Three things: dry broccoli, breadcrumbs and high heat. Water from the broccoli is the enemy of crunch, so let it cool and drain well after steaming, and pat it dry before chopping. The breadcrumbs inside the mix brown on the surface, and a 400°F oven sets the outside quickly while the cheese melts inside. A quick broil at the end adds extra color. For an even crunchier shell, roll each ball in a few extra breadcrumbs before baking.
What Cheese Melts Best in Broccoli Balls?
Sharp cheddar is the best choice: it melts smoothly and its strong flavor stands up to the broccoli. Parmesan adds a salty, nutty taste and helps the outside brown. Colby, Monterey Jack or pepper jack also melt well; very soft, fresh cheeses like mozzarella get stringy and can leak out.
How Many Does It Make?
Rolled into 1-inch balls, the mixture makes enough for 4 people as a side dish, or a small platter of party bites. For a bigger crowd, double everything and bake on two sheets, swapping the pans halfway through so both batches brown evenly. Bigger balls take a few minutes longer; check that the centers reach 160°F.
Tips for Perfect Broccoli Balls
- Chop the broccoli fine. Big pieces make the balls fall apart.
- Chill the mixture. If it’s sticky, refrigerate it for a few minutes so it’s easier to roll.
- Wet your hands. Damp hands keep the mixture from sticking while you roll.
- Space them out. Room on the pan helps them brown on all sides.
- Watch the broiler. The tops go from golden to burnt quickly.
Variations
- Spicy: add red pepper flakes or use pepper jack.
- Panko: use panko for a lighter, crunchier texture.
- Bacon: mix in crumbled cooked bacon.
- Cauliflower: swap half the broccoli for finely chopped steamed cauliflower.
- Air fryer: cook in batches in a lined basket until golden and 160°F.
Make Ahead & Storage
Make ahead: Roll the balls, cover and refrigerate them for up to a day, then bake.
Freezer: Freeze baked, cooled balls in a single layer, then bag them. Reheat from frozen in the oven.
Leftovers: Refrigerate within 2 hours and eat within 3 to 4 days. Reheat in the oven or air fryer to keep them crisp.
What to Serve With Them
Serve them with marinara, ranch or honey mustard as an appetizer, or next to roast chicken or burgers as a side.
More cheesy bites: cheesy mashed potato puffs, baked zucchini fries, spinach puffs with cream cheese, Rotel cream cheese sausage balls and garlic butter cheese bombs. For dinner, try broccoli rice cheese and chicken casserole.
Frequently Asked Questions
What makes broccoli cheese balls crispy?
Dry broccoli, breadcrumbs, a 400°F oven and a quick broil at the end.
What cheese melts best in broccoli balls?
Sharp cheddar, with Parmesan for flavor and browning.
Are broccoli cheese balls healthy?
They’re baked rather than fried and include a vegetable, but they’re still cheesy. Enjoy them as a side or snack.
Can I use frozen broccoli?
Yes. Thaw it, squeeze out the water and chop it fine.
Why are my broccoli balls falling apart?
The broccoli was wet or chopped too coarsely. Dry it well and chill the mixture before rolling.
Can I make them ahead?
Yes. Roll them a day ahead and keep them refrigerated until baking.
How long do leftovers keep?
3 to 4 days in the refrigerator.
Final Notes
Dry the broccoli, chop it fine and bake in a hot oven. If you add bacon or pepper jack, tell me in the comments how they turned out.
Baked Broccoli Cheese Balls
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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 and the centers reach 160°F (71°C). For extra crispiness, broil for 1–2 minutes and watch closely.
- Cool slightly and serve warm with marinara or ranch dip. Enjoy!
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
1 comment
Very delicious. I recommend flipping the balls after 20 mins and then cooking for an additional 20 mins.