These baked Broccoli Cheese Balls are a warm, cheesy veggie snack that’s perfect for parties, kid lunches, or a healthy appetizer. The golden exterior gives way to a gooey, broccoli-packed center you simply can’t resist.

Why You’ll Love This Recipe

Ready in under 45 minutes—ideal for busy weeknights.
Baked, not fried, for a lighter twist on classic cheese balls.
Kid-approved veggie snack that sneaks in extra greens.

Customizable with different cheeses, spices, and coatings.
Perfect party appetizer or after-school treat.
High in fiber and vitamin C from fresh broccoli.

Make-ahead friendly: prep now, bake later.
Gluten-free option available with almond or gluten-free crumbs.

Data Insight: Just one cup of chopped broccoli delivers about 2.4 g of dietary fiber and over 135% of your daily vitamin C, so each Broccoli Cheese Ball is both delicious and nutrient-packed.

Ingredients

3 cups broccoli florets, finely chopped (about 1 large head)
1½ cups sharp cheddar cheese, shredded (about 6 oz)
½ cup grated Parmesan cheese (optional for extra tang)

½ cup panko breadcrumbs (or gluten-free breadcrumbs)
2 large eggs, lightly beaten
¼ cup green onions, thinly sliced (white & green parts)

½ tsp garlic powder
½ tsp onion powder
½ tsp salt (adjust to taste)

¼ tsp black pepper
1 Tbsp olive oil or cooking spray (for greasing)

Directions

Preheat the oven. Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil or cooking spray.
Steam the broccoli. In a steamer basket over boiling water, cook the florets for 3–4 minutes until tender-crisp. Drain well and pat absolutely dry—excess moisture leads to soggy cheese balls!
Chop or pulse. Finely dice cooled broccoli by hand or give it 5–6 quick pulses in a food processor for even pieces.

Mix the base. In a large bowl, combine chopped broccoli, shredded cheddar, Parmesan, beaten eggs, green onions, garlic powder, onion powder, salt, and pepper. Stir until evenly distributed.
Chill the mixture. Cover and refrigerate for 10–15 minutes. This firms up the mix, making it much easier to shape into balls.
Form the balls. Scoop heaping tablespoons of the chilled mixture and roll into 1½-inch balls. For an extra‐crispy shell, gently press each ball into additional panko breadcrumbs.

Arrange for baking. Place the balls on your prepared baking sheet, spacing them about an inch apart. Lightly spray or brush the tops with olive oil.
Bake to golden perfection. Cook for 15–18 minutes, flipping once halfway, until the tops are nicely golden and you hear a subtle crunch when tapped.
Cool and serve. Let the Broccoli Cheese Balls rest on the baking sheet for 5 minutes before serving warm with your favorite dipping sauce—ranch, marinara, or honey mustard all shine.

Pro Tip: Use a small cookie scoop for uniform balls and save time—no guesswork on size or baking time!

Servings & Timing

Yield: Makes 18–20 Broccoli Cheese Balls
Prep Time: 20 minutes

Chill Time: 10 minutes
Cook Time: 18 minutes
Total Time: 48 minutes

Variations

Swap sharp cheddar for pepper jack to add a spicy kick.
Stir in cooked bacon bits and chives for a smoky, savory twist.
Use almond meal or gluten-free panko to keep them gluten-free.

Go vegan: replace eggs with flax “eggs” and use dairy-free cheese.
Add 1 tsp smoked paprika or cayenne for a flavor boost.
Fold in finely chopped sun-dried tomatoes for an Italian flair.

Storage & Reheating

Store cooled Broccoli Cheese Balls in an airtight container in the refrigerator for up to 3 days. To freeze, flash‐freeze on a tray, then transfer to a freezer bag for up to 2 months. Reheat from chilled at 350°F (175°C) for 8–10 minutes, or microwave on medium power for 45–60 seconds.

FAQs

Can I make these ahead and freeze? Absolutely—freeze unbaked balls on a tray, then transfer to a sealed bag; bake straight from frozen, adding a few minutes to the cook time.
How do I prevent them from falling apart? Dry the broccoli well, chill the mixture, and add enough breadcrumbs so the mix holds together when rolled.

Can I air-fry Broccoli Cheese Balls? Yes—air fry at 370°F (190°C) for about 12–15 minutes, shaking once halfway through for even browning.
Are these gluten-free? They can be—just swap panko for gluten-free breadcrumbs or almond meal.
Is fresh or frozen broccoli better? Fresh gives you the best texture, but if you use frozen, thaw completely and squeeze out all excess water.

What dipping sauces work best? Marinara, ranch dressing, honey mustard, or tzatziki are all delicious options.
How do I make them spicier? Stir in cayenne pepper or red pepper flakes, or use pepper jack cheese instead of cheddar.
Can I omit the eggs? For an egg-free version, use a flaxseed “egg” (1 Tbsp ground flax + 3 Tbsp water) to bind the mixture.

Conclusion

With simple ingredients, a quick bake time, and endless variations, these Broccoli Cheese Balls are my go-to healthy appetizer for any occasion. They sneak in extra veggies while delivering that irresistible cheesy crunch everyone loves. Give this recipe a try, leave a comment below, and don’t forget to explore more of my veggie-packed snack ideas!

Broccoli Cheese Balls

These baked Broccoli Cheese Balls are a healthy, bite-sized appetizer combining fresh broccoli and cheesy goodness in a golden, crispy shell—perfect for parties, after-school snacks, or a quick, veggie-packed treat!

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Prep Time 20

Cook Time 18

Chill Time 10

Total Time 48

Course Appetizer, Snack

Cuisine American

Servings balls

Calories 55 kcal

Ingredients

3 cups broccoli florets finely chopped (about 1 large head)
1.5 cups sharp cheddar cheese shredded (about 6 oz)

0.5 cup Parmesan cheese grated, optional
0.5 cup panko breadcrumbs or gluten-free breadcrumbs
2 large eggs lightly beaten

0.25 cup green onions thinly sliced
0.5 tsp garlic powder
0.5 tsp onion powder

0.5 tsp salt adjust to taste
0.25 tsp black pepper
1 Tbsp olive oil or cooking spray for greasing

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with olive oil or cooking spray.
Steam or blanch the broccoli florets for 3–4 minutes until tender-crisp, then drain thoroughly and pat dry to remove excess moisture.
Finely chop the cooled broccoli by hand or pulse in a food processor for 5–6 quick pulses for even pieces.

In a large bowl, combine chopped broccoli, shredded cheddar, grated Parmesan, beaten eggs, sliced green onions, garlic powder, onion powder, salt, and pepper; stir until evenly distributed.
Cover and refrigerate the mixture for 10–15 minutes to firm up and make shaping easier.
Scoop heaping tablespoons of the chilled mixture and roll into 1½-inch balls, then gently press each into extra panko breadcrumbs for a crisp shell.

Place the balls on the prepared baking sheet, spacing them about an inch apart; lightly spray or brush the tops with olive oil.
Bake for 15–18 minutes, turning once halfway, until the tops are golden brown and you hear a slight crunch when tapped.
Let the Broccoli Cheese Balls rest for 5 minutes before serving warm with your favorite dipping sauce.