I love how these baked broccoli cheese balls turn simple ingredients into a comforting, flavorful dish that works as an appetizer, snack, or even a light meal. They come out golden on the outside, tender on the inside, and packed with cheesy broccoli goodness without the heaviness of frying.
Why You’ll Love This Recipe
I like this recipe because it is easy to make, baked instead of fried, and a great way to use up broccoli in a way that feels indulgent. I also enjoy how versatile it is, since I can serve these at parties, pack them for lunch, or enjoy them straight from the oven as a warm snack.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups broccoli florets, steamed and finely chopped
1 cup shredded cheddar cheese
½ cup grated Parmesan cheese
1 large egg
½ cup breadcrumbs
1 clove garlic, minced
Salt, to taste
Black pepper, to taste
Directions
I start by preheating my oven to 400°F (200°C) and lining a baking sheet with parchment paper. I make sure the broccoli is well steamed and finely chopped, then place it in a mixing bowl. I add the cheddar cheese, Parmesan cheese, egg, breadcrumbs, garlic, salt, and pepper. I mix everything until the mixture holds together easily.
I scoop out small portions and roll them into balls using my hands, then arrange them on the prepared baking sheet. I lightly spray or brush them with oil and bake for 18 to 22 minutes, turning once halfway through, until they are golden and firm.
Servings And Timing
I usually get about 18 to 20 broccoli cheese balls from this recipe.
Preparation time takes around 15 minutes, and baking time is about 20 minutes, so the total time comes to roughly 35 minutes.
Variations
I sometimes add a pinch of paprika or chili flakes for extra heat. When I want more protein, I mix in a bit of cooked, finely chopped chicken. I also like swapping cheddar for mozzarella or adding a spoon of cream cheese for a softer texture.
Storage/Reheating
I store leftover broccoli cheese balls in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the oven or air fryer at 350°F (175°C) for a few minutes to keep them crisp. I avoid the microwave when possible, since it softens them too much.
FAQs
Can I make these ahead of time?
I often prepare the mixture in advance and keep it covered in the refrigerator for up to a day before baking.
Can I freeze broccoli cheese balls?
I freeze them after baking and cooling completely. When ready to eat, I reheat them straight from frozen in the oven.
What can I serve with these?
I like serving them with marinara sauce, ranch dressing, or a simple garlic yogurt dip.
Can I make them gluten-free?
I replace regular breadcrumbs with gluten-free breadcrumbs, and they turn out just as good.
Why are my balls falling apart?
I usually find this happens if the broccoli is too wet, so I always drain and squeeze it well before mixing.
Conclusion
I keep coming back to this baked broccoli cheese balls recipe because it is simple, satisfying, and always a hit. Whether I make them for guests or just for myself, they are a delicious way to enjoy broccoli with plenty of cheesy comfort.
Baked Broccoli Cheese Balls are a flavorful and wholesome snack or appetizer made with steamed broccoli, cheddar, and Parmesan cheese. They’re baked to golden perfection and offer a crispy, cheesy bite without frying.
Ingredients
2 cups broccoli florets, steamed and finely chopped
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1 large egg
1/2 cup breadcrumbs
1 clove garlic, minced
Salt, to taste
Black pepper, to taste
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Ensure broccoli is steamed and finely chopped.
In a bowl, mix broccoli, cheddar cheese, Parmesan, egg, breadcrumbs, garlic, salt, and pepper until the mixture holds together.
Form into small balls using your hands and place them on the baking sheet.
Lightly spray or brush with oil.
Bake for 18–22 minutes, turning halfway through, until golden and firm.
Notes
Drain and squeeze broccoli well to avoid excess moisture.
Serve with marinara, ranch, or garlic yogurt dip.
For added heat, mix in chili flakes or paprika.
Use gluten-free breadcrumbs for a gluten-free version.
