Baked Broccoli Cheese Balls

A fun, veggie-packed snack that’s crispy on the outside and cheesy on the inside—perfect as an appetizer, side dish, or healthy comfort food alternative. I love how easy they are to make and how satisfying they taste fresh from the oven.

Why You’ll Love This Recipe

I enjoy how these cheese balls transform broccoli into a crave-worthy treat. They’re baked, not fried, which makes them lighter but still golden and crispy. Plus, the mix of cheddar and Parmesan delivers rich flavor in every bite. Whether I’m prepping for a party or meal prepping snacks for the week, these always hit the spot.

ingredients

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

• 2 cups broccoli florets, steamed and finely chopped

• 1 cup breadcrumbs (panko or regular)

• 1½ cups shredded cheddar cheese

• ⅓ cup grated Parmesan cheese

• 2 large eggs, beaten

• 2 tablespoons all-purpose flour (optional, for binding)

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• Salt and pepper to taste

• Cooking spray or olive oil for brushing

directions

1. Preheat the oven to 400 °F (200 °C) and line a baking sheet with parchment paper or lightly grease it.

2. Steam the broccoli until tender-crisp, drain well, and finely chop.

3. In a large bowl, combine the chopped broccoli, breadcrumbs, cheddar, Parmesan, eggs, flour (if using), garlic powder, onion powder, salt, and pepper.

4. Mix well until the mixture holds together.

5. Scoop tablespoon-sized portions and roll into balls. Place them evenly on the prepared baking sheet.

6. Spray or brush the tops with oil and bake for 20–25 minutes, turning once halfway through, until golden brown.

7. Let cool slightly before serving.

Servings and timing

• Makes about 24 cheese balls

• Prep time: 15 minutes

• Bake time: 20–25 minutes

• Total time: about 35–40 minutes

Variations

• Swap cheddar for mozzarella or pepper jack for a different cheese flavor.

• Add finely chopped spinach, zucchini, or carrots to boost the veggie content.

• Use gluten-free breadcrumbs for a gluten-free version.

• Mix in herbs like parsley or chives for added freshness.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. They also freeze well—I freeze them on a tray first, then transfer to a bag. To reheat, I use the oven or air fryer at 350 °F for about 10 minutes. Microwaving works too but won’t keep the outside crisp.

FAQs

Can I prep these ahead of time?

Yes, I often shape the balls and refrigerate them up to 24 hours before baking. They can also be frozen before baking.

Can I use frozen broccoli?

Definitely. I just thaw it completely and squeeze out the excess moisture before using it.

What dipping sauces work well?

I like them with marinara, ranch, honey mustard, or a yogurt-based garlic sauce.

How do I keep them from falling apart?

I make sure the mixture is well combined and not too wet. If needed, I add a little more cheese or breadcrumbs and chill the balls before baking.

Can I air-fry them?

Yes. I air fry them at 350 °F for about 8–10 minutes for a perfectly crisp exterior.

Conclusion

These baked broccoli cheese balls are one of my favorite ways to enjoy veggies. They’re cheesy, crispy, and incredibly satisfying, with endless options for customizing. Whether I’m serving them to guests or snacking on them myself, they always disappear fast.

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Crispy on the outside and cheesy on the inside, these baked broccoli cheese balls are a delightful snack or appetizer packed with veggies and flavor.

• Author: Sarah
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 24 cheese balls
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups broccoli florets, finely chopped (fresh or frozen, well-drained)
• 1 cup breadcrumbs (panko for extra crunch)
• 1½ cups shredded cheddar cheese
• ⅓ cup grated Parmesan cheese
• 1–2 eggs to bind
• ½ teaspoon garlic powder (or minced garlic)
• Salt and pepper, to taste
• Cooking spray or olive oil for brushing

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Instructions

1. Preheat oven to 400 °F (200 °C), line a baking sheet with parchment paper, and lightly grease it.
2. Steam or blanch broccoli for 2–3 minutes until just tender. Drain thoroughly and chop finely.
3. In a bowl, mix broccoli, breadcrumbs, cheddar, Parmesan, eggs, garlic powder, salt, and pepper until combined.
4. Scoop tablespoon-sized portions and roll into balls. Place them evenly spaced on the baking sheet.
5. Spray or brush balls with oil, then bake for 18–25 minutes until golden and crisp.
6. Let cool briefly, then serve warm—plain or with a dip of choice.

Notes

• Use gluten-free breadcrumbs or almond meal for a gluten-free version.
• Refrigerating the formed balls for 30 minutes before baking helps retain shape.
• Can be air-fried at 350 °F for 8–12 minutes for extra crispiness.
• Store leftovers in the fridge for up to 4 days or freeze for 2–3 months.

Nutrition

• Serving Size: 2 balls
• Calories: 120
• Sugar: 1g
• Sodium: 230mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 30mg