Broccoli Cheese Balls

Why You’ll Love This Recipe

These cheesy broccoli balls are baked, not fried, making them lighter but still wonderfully crisp. They’re quick to prepare, freezer-friendly, and versatile—you can serve them as a side dish, party snack, or a satisfying vegetarian main. The optional garlic lemon yogurt sauce adds a refreshing tang that balances the rich, cheesy flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the broccoli balls:

• soft cooked broccoli, roughly chopped and well drained

• panko breadcrumbs

• eggs

• shredded cheese (cheddar, colby, or tasty cheese)

• shallots or scallions, finely sliced

• garlic, minced

• salt

• black pepper

• olive oil spray

For the garlic lemon yogurt sauce:

• plain yogurt

• lemon zest

• lemon juice

• garlic, minced

• extra virgin olive oil

• salt and pepper to taste

Directions

1. Preheat oven to 390°F (200°C). Line a baking tray with parchment paper.

2. In a large bowl, combine cooked broccoli, breadcrumbs, eggs, cheese, scallions, garlic, salt, and pepper. Mash the broccoli slightly as you mix.

3. Scoop out a heaped tablespoon of the mixture, press it firmly, and shape into a ball. Repeat until all mixture is used (about 15–18 balls).

4. Arrange on the baking tray, spray with olive oil, and bake for 25 minutes until golden and slightly crisp.

5. For the sauce: Mix yogurt, lemon zest, lemon juice, garlic, olive oil, salt, and pepper. Let sit for at least 20 minutes before serving.

6. Serve warm broccoli cheese balls with the yogurt sauce or ketchup.

Servings and timing

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

• Servings: 3–4 as a main dish (makes about 15–18 balls)

Variations

• Use almond meal instead of breadcrumbs for a gluten-free version.

• Add a pinch of chili flakes or cayenne pepper for a spicy kick.

• Swap broccoli for cauliflower or mix both together.

• Use mozzarella for extra gooey, stretchy cheese filling.

• Make mini-sized balls for bite-sized appetizers at parties.

Storage/Reheating

Cool completely and store in an airtight container in the fridge for up to 3 days. Reheat in the microwave for convenience, or in the oven at 350°F (180°C) for 5–8 minutes to restore crispness. They can also be frozen after baking—thaw before reheating in the oven.

FAQs

Can I use frozen broccoli for this recipe?

Yes, just cook and drain it well to remove excess water before mixing.

Can I fry these instead of baking?

Yes, but baking keeps them lighter and healthier without losing crispness.

How do I stop the mixture from falling apart?

Make sure the broccoli is well-drained and the mixture is firmly pressed when shaping the balls.

Can I make them ahead of time?

Yes, shape the balls and refrigerate (uncooked) for up to 24 hours before baking.

What cheese works best?

Cheddar, colby, or tasty cheese melt well and add great flavor, but mozzarella works if you prefer more stretch.

Can I make them vegan?

Yes, replace cheese with vegan cheese and eggs with flax eggs or aquafaba.

Are these good for kids?

Absolutely—they’re a fun and tasty way to sneak in vegetables.

Can I serve them without the sauce?

Yes, they’re delicious on their own or with simple ketchup or marinara sauce.

Can I air-fry these instead of baking?

Yes, air fry at 375°F (190°C) for about 12–15 minutes until golden.

Why are my broccoli cheese balls too soft?

This usually happens if the broccoli isn’t drained well—press out any excess water before mixing.

Conclusion

Baked broccoli cheese balls are a versatile, healthy, and flavorful dish that’s easy to prepare and always a crowd-pleaser. Whether you serve them as a main meal, side dish, or party snack, their crispy golden exterior and cheesy broccoli filling make them irresistible. This recipe is proof that eating your veggies can be both fun and delicious.

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