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Baked Broccoli Cheese Balls

Golden, crispy baked broccoli cheese balls made with sharp cheddar, panko, and fresh broccoli -- a simple vegetarian side or light dinner ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Dinner, Side Dish
Cuisine: American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups soft-cooked broccoli approx. 14 oz; finely chopped and very well-drained
  • 1 cup panko breadcrumbs or almond meal for a gluten-free version
  • 2 large eggs lightly beaten
  • 0.75 cup sharp cheddar cheese shredded; block cheese preferred; Mexican blend also works
  • 2 green onions finely sliced
  • 2 cloves garlic finely minced
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 olive oil spray optional; for crispier exterior

Equipment

  • Large baking sheet
  • parchment paper
  • large mixing bowl
  • Steamer or large pot

Method
 

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Steam or boil broccoli florets for 5-7 minutes until very soft. Drain thoroughly, spread on paper towels, and press out as much moisture as possible. Let cool slightly, then finely chop.
  3. In a large bowl, combine chopped broccoli, panko breadcrumbs, beaten eggs, shredded cheddar, green onions, minced garlic, salt, and pepper. Mix with a fork or hands, mashing the broccoli slightly as you work. The mixture should hold its shape when pressed between your palms. Add breadcrumbs if too wet; a splash of egg if too dry.
  4. Scoop about 1.5 tablespoons of mixture at a time and press and roll firmly between your palms into walnut-sized balls. Compress firmly for best results.
  5. Arrange balls on the prepared baking sheet with about 1 inch of space between each. Lightly spray tops with olive oil.
  6. Bake for 20-25 minutes until golden brown and set on the outside. Do not open the oven before the 20-minute mark.
  7. Rest for 2-3 minutes before serving. Serve with lemon yogurt dip, ranch, or marinara sauce.

Notes

Storage: Store in an airtight container in the fridge for up to 4 days. Place parchment between layers to prevent sticking. Reheating: Air fryer at 375°F for 3-4 minutes or oven at 375°F for 8-10 minutes. Avoid microwave as it softens the exterior. Freezing: Freeze fully cooled balls on a sheet pan until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 375°F for 12-15 minutes. Variations: Add cayenne or use Pepper Jack for heat. Swap half the broccoli for finely grated squeezed-dry carrot. Make-ahead: Roll and refrigerate up to 24 hours ahead; bake from cold, adding 2-3 minutes to cook time.