Description
Crispy on the outside and cheesy on the inside, these baked broccoli cheese balls make a delicious, veggie-packed snack, appetizer, or side dish. Oven-baked for a healthier crunch, they’re perfect for kids and adults alike.
Ingredients
2 cups (packed) broccoli florets, soft-cooked and well drained (about 400 g raw)
¾ cup shredded cheddar cheese (or Colby/Tasty)
1 cup panko breadcrumbs (or regular)
2 eggs
2 shallots or scallions, finely sliced
2 cloves garlic, minced
¼ tsp salt
Black pepper to taste
Olive oil spray or a light brush of oil, for baking
Instructions
- Preheat the oven to 390°F (200°C) and line a baking tray with parchment paper or lightly grease it.
- In a large bowl, mix together the cooked and drained broccoli, eggs, shredded cheese, breadcrumbs, scallions, garlic, salt, and black pepper.
- Mash the mixture slightly using a fork or hands until it starts to hold together.
- Scoop heaped tablespoons of the mixture and shape into firm balls (makes about 15–18 balls).
- Place the balls on the prepared baking tray and lightly spray or brush with olive oil.
- Bake for 25 minutes, or until golden brown and crispy on the outside.
- Let cool for a few minutes before serving with your favorite dip.
Notes
Use mozzarella or pepper jack for a different cheese flavor.
For a gluten-free version, use gluten-free breadcrumbs.
Add smoked paprika or chili flakes for extra heat.
Mix in grated carrot or zucchini for more veggies (squeeze out moisture).
Roll in extra panko before baking for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe (approx. 3–4 balls)
- Calories: 250
- Sugar: 2g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 90mg
