Name: Baked Broccoli Cheese Balls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups fresh broccoli florets, steamed and finely chopped; 1 cup shredded cheddar cheese; 1/4 cup grated Parmesan cheese; 1 cup breadcrumbs (panko or regular); 2 large eggs, beaten; 2 cloves garlic, minced; 1/2 teaspoon onion powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Cooking spray or olive oil

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Why You’ll Love This Recipe

I love this recipe because it’s quick to prepare, fun to eat, and a great way to sneak more veggies into meals. The combination of broccoli and cheese is always a win, and baking them makes cleanup a breeze. These balls are great as a side dish, party appetizer, or even a lunchbox snack. I also love how easy it is to customize the flavors with different cheeses and seasonings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Broccoli florets (fresh or frozen, steamed and chopped)
Shredded cheddar cheese
Breadcrumbs (regular or panko)
Eggs
Garlic powder
Onion powder
Salt
Black pepper
Olive oil spray (for baking)

Directions

I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper.
I steam the broccoli until just tender, then finely chop it once cooled.
In a large bowl, I mix the chopped broccoli, shredded cheese, breadcrumbs, eggs, garlic powder, onion powder, salt, and pepper until fully combined.
I scoop out small portions and roll them into bite-sized balls, placing them on the prepared baking sheet.
I lightly spray the tops with olive oil to help them crisp up in the oven.
I bake for 20–25 minutes, flipping halfway through, until golden brown and crispy on the outside.
I let them cool for a few minutes before serving with dipping sauce, if I’m in the mood.

Servings and timing

This recipe makes about 18–20 broccoli cheese balls, depending on the size. It takes around 15 minutes to prep and 25 minutes to bake, so they’re ready in about 40 minutes.

Variations

Sometimes I add a spoonful of parmesan cheese for extra flavor or use mozzarella for a gooier texture. I’ve also mixed in chopped spinach, cooked quinoa, or even bits of cooked bacon for a heartier bite. If I want a spicier version, I toss in a pinch of cayenne or crushed red pepper flakes.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I pop them in a 375°F (190°C) oven or air fryer for 5–7 minutes to get that crispy texture back. They can also be frozen—I flash-freeze them on a tray, then transfer to a freezer-safe bag and reheat directly from frozen when needed.

FAQs

Can I use frozen broccoli?

Yes, I can! I just thaw it completely and squeeze out any excess water before chopping and mixing.

Can I air fry these instead of baking?

Definitely. I air fry them at 375°F (190°C) for about 10–12 minutes, shaking halfway through, until golden and crisp.

What dipping sauce goes well with these?

I love serving them with ranch, marinara, honey mustard, or even a simple yogurt-based dip.

Are they gluten-free?

They can be if I use gluten-free breadcrumbs. The rest of the ingredients are naturally gluten-free.

Can I make them ahead of time?

Yes, I often form the balls ahead and refrigerate them uncooked. When I’m ready to bake, I just pop them in the oven straight from the fridge.

Conclusion

Baked Broccoli Cheese Balls are a fun, tasty way to enjoy more veggies while still feeling like I’m indulging. Crispy, cheesy, and full of flavor, they’re perfect for snacking, sharing, or serving up as a side dish. Whether I’m making them for kids, guests, or just myself, they always disappear fast.