Description
Crispy baked broccoli cheese balls flavored with herbs and garlic—perfect as a snack or appetizer.
Ingredients
Units
Scale
- 2 cups finely chopped fresh broccoli
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs (plus more for coating)
- 2 large eggs, beaten
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray or 2 tablespoons olive oil for baking
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Steam or blanch broccoli until tender, about 3–4 minutes; drain well and chop finely.
- In a bowl, combine chopped broccoli, cheddar cheese, garlic, parsley, salt, pepper, breadcrumbs, and one beaten egg. Mix until evenly combined.
- Form mixture into golf‑ball‑sized balls, about 1¼″ in diameter.
- Beat the second egg in a shallow bowl. Roll each ball in the egg, then coat in breadcrumbs.
- Place balls on baking sheet spaced evenly. Lightly spray or brush with oil.
- Bake 20–25 minutes, turning once halfway, until golden and crispy.
- Let cool slightly before serving warm as finger food or with dipping sauce.
Notes
- For extra crispiness, use panko breadcrumbs.
- Make ahead and refrigerate balls for 30 mins before baking to help them hold shape.
- Can be frozen before baking—freeze on tray, then transfer to bag; bake from frozen, adding a few extra minutes.
- Serve with ranch, marinara, or garlic aioli for dipping.
Nutrition
- Serving Size: 4 balls
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 70 mg