Crispy Baked Broccoli Cheese Balls (The Ultimate Healthy Snack)
Getting your daily dose of vegetables has never looked this appetizing. These Baked Broccoli Cheese Balls are the perfect collision of healthy greens and comfort food. With a crispy, golden-brown breadcrumb exterior and a soft, savory interior packed with cheddar cheese, they are an addictive snack that even the pickiest eaters can’t resist.
As seen in the photos, the magic lies in the texture. Unlike fried versions that can be greasy, baking these at a high temperature ensures a crunchy crust while keeping the inside moist and gooey. The vibrant flecks of broccoli add fresh flavor and color, breaking up the richness of the sharp cheddar and savory parmesan.
Secrets to the Perfect Baked Broccoli Cheese Balls
Why It Works
This recipe works because of the binding ratio. The combination of egg, breadcrumbs, and plenty of cheese acts as the “glue” that holds the broccoli together. As they bake, the cheese melts to create those irresistible gooey pockets visible in the cross-section, while the breadcrumbs on the outside toast up to provide a necessary textural contrast to the soft vegetable filling.
Visually, chopping the broccoli finely is crucial. It creates a cohesive ball that holds its shape, rather than falling apart into large chunks.
Chef’s Tips
- Dry Your Broccoli: Moisture is the enemy of a crispy bite. After steaming or blanching your broccoli florets, squeeze them dry with a clean kitchen towel or paper towels. If the broccoli is too wet, the balls will be mushy and won’t hold their shape.
- Freshly Grated Cheese: For that melting factor seen in the image, use a block of cheddar and grate it yourself. Pre-shredded cheese contains anti-caking agents that prevent it from binding properly with the other ingredients.
- Chill Before Baking: If the mixture feels sticky or loose, pop the formed balls in the fridge for 20 minutes before baking. This helps them firm up and maintain their round shape in the hot oven.
Serve these hot with a side of marinara or ranch dressing for the ultimate game-day appetizer.
Storage
Store leftover balls in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven or air fryer at 350°F for 5-8 minutes to restore the crunch. Microwaving is not recommended as they will become soggy. These also freeze well before baking; just freeze on a tray and transfer to a bag, then bake from frozen (adding a few extra minutes).
Substitutions
Gluten-Free: Substitute the breadcrumbs with crushed gluten-free crackers, almond flour, or gluten-free panko. Cheese Variety: Pepper Jack adds a nice spicy kick, or Mozzarella creates an even stretchier cheese pull. Binder: If you are egg-free, a "flax egg" (1 tbsp ground flaxseed + 3 tbsp water) can work as a binder, though the texture will be slightly less firm.
Ingredients
2 cups, fresh or frozen (thawed)
1 1/2 cups, shredded
1/3 cup, grated
1 cup (panko or italian style)
1 large, beaten
1/2 teaspoon
1/2 teaspoon
1/4 teaspoon
For greasing
Shopping Tip
For best results, gather all ingredients before you start cooking. Fresh ingredients will give you the most flavorful results.
Instructions
Steam or blanch the broccoli florets until tender-crisp (about 3-4 minutes). Drain well. Very importantly, squeeze out as much excess liquid as possible using a towel.
Finely chop the dried broccoli into very small pieces (pea-sized or smaller). You can also pulse it briefly in a food processor.
In a large bowl, combine the chopped broccoli, shredded cheddar cheese, parmesan cheese, breadcrumbs, beaten egg, garlic powder, salt, and pepper. Mix until well combined and the mixture holds together when squeezed.
Scoop about 1 tablespoon of mixture and roll tightly into a ball. Repeat with remaining mixture to make 15-20 balls.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the balls on the sheet, spacing them slightly apart.
Lightly spray the tops of the balls with cooking spray to help them brown. Bake for 18-20 minutes, turning halfway through, until golden brown and crispy on the outside.
Let cool for 5 minutes (the cheese will be very hot) and serve warm.
Serve this recipe straight from the kitchen for the best taste and texture. It's sure to become a favorite that you'll make again and again.
Frequently Asked Questions
→ What type of ingredients work best for this dish?
Use the freshest ingredients available for the best flavor and texture results.
→ Can I make substitutions?
Yes, feel free to swap ingredients based on your preferences or dietary needs.
→ How do I store leftovers?
Store in the refrigerator and reheat gently to maintain the best texture.
Crispy Baked Broccoli Cheese Balls (The Ultimate Healthy Snack)
Getting your daily dose of vegetables has never looked this appetizing. These Baked Broccoli Cheese Balls are the perfect collision of healthy greens and comfor
Ingredients
Instructions
Steam or blanch the broccoli florets until tender-crisp (about 3-4 minutes). Drain well. Very importantly, squeeze out as much excess liquid as possible using a towel.
Finely chop the dried broccoli into very small pieces (pea-sized or smaller). You can also pulse it briefly in a food processor.
In a large bowl, combine the chopped broccoli, shredded cheddar cheese, parmesan cheese, breadcrumbs, beaten egg, garlic powder, salt, and pepper. Mix until well combined and the mixture holds together when squeezed.
Scoop about 1 tablespoon of mixture and roll tightly into a ball. Repeat with remaining mixture to make 15-20 balls.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the balls on the sheet, spacing them slightly apart.
Lightly spray the tops of the balls with cooking spray to help them brown. Bake for 18-20 minutes, turning halfway through, until golden brown and crispy on the outside.
Let cool for 5 minutes (the cheese will be very hot) and serve warm.
Rate This Recipe
Tools You'll Need
- Baking Sheet
- Parchment Paper
- Food Processor (optional, for chopping)
- Mixing Bowl
- Kitchen Towel (for drying broccoli)
Recipe Tags
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