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broccoli cheese balls
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broccoli cheese balls

Broccoli Cheese Balls are the ultimate snack or appetizer, packing tender broccoli, melty cheese, and crispy coating into every irresistible bite. These little balls of flavor are perfect for parties, game days, or anytime you need a fun and easy finger food. Plus, they’re a delicious way to sneak some veggies into your day without even trying.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24
Course: dinner
Calories: 80
Ingredients Method Notes

Ingredients
  

  • 2 cups finely chopped broccoli florets steamed and cooled
  • 1 ½ cups shredded cheddar cheese
  • ½ cup shredded mozzarella cheese
  • ¾ cup Italian-style breadcrumbs plus extra for coating
  • ¼ cup grated Parmesan cheese
  • 2 eggs lightly beaten
  • 2 tbsp all-purpose flour
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt and pepper to taste
  • Oil for frying if deep frying or spray oil (if baking)

Method
 

  1. Steam broccoli florets until tender but still bright green. Let cool slightly, then finely chop.
  2. In a large bowl, combine the chopped broccoli, cheddar cheese, mozzarella cheese, breadcrumbs, Parmesan, eggs, flour, garlic powder, onion powder, salt, and pepper. Mix until fully combined.
  3. Scoop about 1 tablespoon of the mixture and roll it into a ball. Repeat until all the mixture is used.
  4. Roll each ball in additional breadcrumbs to coat.
  5. To Fry:
  6. Heat oil in a deep skillet or fryer to 350°F (175°C). Fry balls in batches for about 2–3 minutes, until golden and crispy. Drain on paper towels.
  7. To Bake:
  8. Preheat oven to 400°F (200°C). Place balls on a greased baking sheet, lightly spray with oil, and bake for 12–15 minutes until golden, flipping halfway through.
  9. Serve warm with your favorite dipping sauce like ranch, marinara, or a spicy aioli.

Notes

  • Refrigerator: Store in an airtight container for up to 3 days.
  • Reheat: Warm in the oven or air fryer to restore crispiness.
  • Freezing: Freeze uncooked balls on a baking sheet until solid, then transfer to a freezer bag. Bake or fry from frozen, adding a few extra minutes to the cooking time.