Name: Crispy Baked Broccoli Cheese Balls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups (packed) broccoli florets, soft-cooked and well drained (about 400 g raw); ¾ cup shredded cheddar cheese (or Colby/Tasty); 1 cup panko breadcrumbs (or regular); 2 eggs; 2 shallots or scallions, finely sliced; 2 cloves garlic, minced; ¼ tsp salt; Black pepper to taste; Olive oil spray or a light brush of oil, for baking

Crispy on the outside and gooey-cheesy on the inside, these Crispy Baked Broccoli Cheese Balls are the ultimate savory snack. Packed with vegetables and bursting with flavor, they work perfectly as a party appetizer, after-school treat, or a simple side dish that satisfies every time.

Why You’ll Love This Recipe

I love how easy and fun these broccoli cheese balls are to make. They’re oven-baked instead of fried, which means I get that satisfying crunch without the excess oil. They’re also a great way to sneak veggies into a cheesy, comforting bite, and they please kids and adults alike. Whether I’m prepping a crowd-pleaser or a quick weeknight snack, these little balls of joy never disappoint.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups (packed) broccoli florets, soft-cooked and well drained (about 400 g raw)

¾ cup shredded cheddar cheese (or Colby/Tasty)

2 eggs

1 cup panko breadcrumbs (or regular)

2 shallots or scallions, finely sliced

2 cloves garlic, minced

¼ tsp salt

Black pepper to taste

Olive oil spray or a light brush of oil, for baking

Directions

I start by preheating the oven to 390°F (200°C) and lining a baking tray with parchment paper or lightly greasing it.

In a large bowl, I mix together the cooked and well-drained broccoli, eggs, shredded cheese, breadcrumbs, scallions, garlic, salt, and pepper.

I use a fork or my hands to mash the mixture slightly, just enough so it sticks together.

Then I scoop out heaped tablespoons of the mixture and form them into firm balls—this usually makes about 15–18 balls.

I place the balls on the prepared tray and lightly spray or brush them with olive oil.

I bake them for around 25 minutes, or until they turn golden brown and crisp on the outside.

Once baked, I let them cool for a few minutes before serving them with ketchup, lemon-yogurt sauce, or whatever dip I’m craving.

Servings and timing

Servings: 4 servings

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Calories: Approximately 250 kcal per serving

Variations

I sometimes swap out cheddar for mozzarella or pepper jack if I want a different flavor profile.

For a gluten-free version, I use gluten-free breadcrumbs.

I love adding a pinch of smoked paprika or chili flakes for a bit of heat.

To make these even more veggie-packed, I mix in finely grated carrot or zucchini (just be sure to squeeze out the moisture).

For an extra crispy coating, I roll the formed balls in additional panko before baking.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When I want to reheat them, I pop them in a 350°F (175°C) oven for about 10 minutes, or until they’re heated through and crisp again. They can also be frozen (before or after baking) and reheated directly from frozen—just add a few extra minutes to the bake time.

Related Recipes:

Roasted Broccoli

FAQs

Can I use frozen broccoli instead of fresh?

Yes, I can! I just make sure to thaw and drain it thoroughly to avoid excess moisture that could make the balls fall apart.

Can I fry these instead of baking?

Absolutely. While I prefer baking for a lighter option, shallow frying gives them an even crispier texture. I just make sure the oil is hot enough to avoid sogginess.

What can I use instead of eggs?

If I need an egg-free version, I use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) or a mashed potato binder—both help hold the mixture together.

Can I make these ahead of time?

Yes, I often prep and shape them in advance, then store them in the fridge for up to 24 hours before baking. They also freeze well, so I can batch-make them for later.

What dips go well with these?

I like them with classic ketchup, a tangy lemon-garlic yogurt sauce, or even a spicy sriracha mayo. They also pair nicely with ranch or honey mustard.

Conclusion

These crispy baked broccoli cheese balls are a go-to snack or side when I want something comforting, cheesy, and just a bit nutritious. Whether I serve them at parties or munch on them during a cozy night in, they always disappear fast. I love how versatile and make-ahead friendly they are—perfect for my busy kitchen.

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