These crunchy little veggie bites bring together tender broccoli, gooey cheddar, and a crispy panko shell in one irresistible appetizer you’ll make again and again.
Why You’ll Love This Recipe
- Sneak in veggies—your kids (and you!) won’t even notice the broccoli.
- Vegetarian-friendly, so every guest at the party can indulge guilt-free.
- A simple, easy recipe that takes less than 45 minutes from start to finish.
- Make-ahead magic: shape now, bake later for fuss-free entertaining.
- Crunchy panko coating gives a satisfying bite with a tender, cheesy center.
- Perfect finger food—no forks, no fancy plating required.
- Healthy twist on traditional cheese balls with extra fiber and vitamins.
- Versatile appetizer or side dish that pairs beautifully with dips or salads.
Ingredients
- 1 1/2 cups fresh broccoli florets, steamed and finely chopped (about 3 small crowns)
- 1 cup shredded sharp cheddar cheese (Kraft is a reliable pick)
- 4 oz cream cheese, softened (Philadelphia brand recommended for smooth texture)
- 1 large egg, lightly beaten
- 1/2 cup panko breadcrumbs, plus extra for coating
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped green onions, for garnish
- Olive oil spray, to mist the baking sheet
Directions
- Steam and shock the broccoli
Steam the florets until they’re bright green and just tender (about 3–4 minutes), then plunge them into ice water—this locks in that vibrant color and keeps things crisp. Drain thoroughly and pat dry; excess water will make the balls soggy. - Combine the cheesy base
In a mixing bowl, fold the cooled broccoli together with shredded cheddar, softened cream cheese, beaten egg, garlic powder, salt, and pepper. Stir until you have a uniform, sticky mixture—honestly, it should look like the start of a fun, edible dough. - Scoop and roll
Use a small cookie scoop or tablespoon to portion the mixture, then roll each dollop into a neat 1-inch ball. Pro tip: lightly dampening your palms keeps the mixture from sticking while rolling. - Coat with panko
Spread extra panko breadcrumbs on a shallow dish. Gently roll each ball so it gets an even, light coating—this is what gives the finished bites that golden crunch we all crave. - Chill for structure
Arrange the balls on a parchment-lined baking sheet and refrigerate for 30 minutes. Trust me, this pause is key—it helps everything firm up so the cheese balls keep their shape when baking. - Bake until golden
Preheat your oven to 375°F (190°C). Mist the balls with olive oil spray to encourage even browning, then bake 15–18 minutes, or until the crust turns golden and crisp. You’ll catch whiffs of garlic and cheese as they bake—so inviting! - Garnish and serve
Let the balls cool for 5 minutes, then sprinkle with chopped green onions and serve warm. They’re perfect dipped in marinara sauce, spicy mustard, or a dollop of ranch dressing.
Servings & Timing
- Yield: Makes about 18–20 Broccoli Cheese Balls
- Prep Time: 20 minutes of hands-on mixing and shaping
- Chill Time: 30 minutes to firm up for even baking
- Bake Time: 15–18 minutes until golden brown
- Total Time: Approximately 65 minutes from start to finish
Variations
- Add a pinch of red pepper flakes for a spicy kick.
- Swap in Monterey Jack or pepper jack cheese for a milder or zesty flavor.
- Stir in finely diced bell pepper or sun-dried tomatoes for extra color and tang.
- Use gluten-free panko to keep it GF-friendly.
- Roll in sesame seeds or crushed nuts for a nutty twist.
Storage & Reheating
Store cooled cheese balls in an airtight container in the refrigerator for up to 3 days; they hold shape best when chilled. To reheat, pop them back in a 350°F oven for 5–7 minutes to refresh the crunch. You can also freeze the uncooked, chilled balls for up to 1 month—just bake from frozen, adding a few extra minutes to the bake time.
FAQs
Q: Can I use frozen broccoli?
A: Yes—thaw, drain well, and pat dry before chopping to avoid excess moisture.
Q: What’s the best way to reheat leftover balls?
A: A quick 350°F bake for a few minutes restores the crunch better than a microwave.
Q: Can I make these dairy-free or vegan?
A: Swap in vegan cream cheese, dairy-free cheddar, and an egg substitute to fit your diet.
Q: My balls fell apart—what went wrong?
A: If they’re too loose, mix in an extra tablespoon of panko or chill them longer before baking.
Q: Is air frying an option?
A: Absolutely—air fry at 375°F for about 10–12 minutes, flipping halfway through for even crisping.
Q: How do I scale the recipe for a crowd?
A: Simply double or triple the ingredients, but chill in batches so nothing clumps together.
Conclusion
These Broccoli Cheese Balls hit all the right notes—cheesy, crunchy, and packed with veggies, making them a standout appetizer or side dish. Give them a try at your next gathering and watch everyone go back for seconds. And if you’re craving more veggie treats, peek at my Spinach Artichoke Cups or Sweet Potato Tots for more healthy finger food ideas!
Broccoli Cheese Balls
Ingredients
- 1.5 cups fresh broccoli florets steamed and finely chopped
- 1 cup sharp cheddar cheese shredded (Kraft)
- 4 ounces cream cheese softened (Philadelphia)
- 1 large egg
- 0.5 cup panko breadcrumbs plus extra for coating
- 0.5 teaspoon garlic powder
- 0.25 teaspoon salt adjust to taste
- 0.25 teaspoon black pepper freshly ground
- 2 tablespoons chopped green onions for garnish
- Olive oil spray for baking sheet
Instructions
- Steam broccoli florets until just tender, then shock in ice water to lock in color and crispness; drain well and pat dry.
- Combine the cooled broccoli with cheddar, cream cheese, egg, garlic powder, salt, and pepper, stirring until you have a uniform, sticky mixture.
- Use a small cookie scoop or tablespoon to portion the mixture, then roll each scoop into a neat 1-inch ball, dampening palms if needed.
- Roll each ball in extra panko breadcrumbs to create a crispy outer shell that bakes to golden perfection.
- Arrange balls on a parchment-lined sheet and refrigerate for 30 minutes to firm up and hold shape.
- Preheat oven to 375°F (190°C), mist balls with olive oil spray, and bake for 15–18 minutes or until golden and crispy.
- Let balls cool briefly, garnish with green onions, and serve warm with your favorite dip.
Notes
Nutrition
