Name: Baked Broccoli Cheese Balls
Prep time: 15 min
Cook time: PT-488455H16M5S
Total time: PT-488455H16M5S
Cuisine: American
Ingredients: 2 cups broccoli florets, steamed and chopped; 1 cup cheddar cheese, shredded; 1/2 cup grated Parmesan cheese; 1 cup breadcrumbs; 2 eggs; 1 teaspoon garlic powder; Salt and pepper, to taste; Olive oil spray

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These baked broccoli cheese balls are crispy on the outside, soft and cheesy inside, and packed with flavor. I love how they make a quick, satisfying snack or a fun side dish that even veggie-skeptics can’t resist.

Baked Broccoli Cheese Balls

Why You’ll Love This Recipe

I like this recipe because it turns simple ingredients into something irresistible with minimal effort. I don’t have to deep-fry them, so they’re lighter but still have that satisfying crunch. They work perfectly for parties, quick snacks, or even lunchboxes, and I can switch up the flavors depending on my mood. Plus, it’s a delicious way for me to get more veggies in.

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 chopped
1 cup cheddar cheese, shredded
1/2 cup grated Parmesan cheese
1 cup breadcrumbs
2 eggs
1 teaspoon garlic powder
Salt and pepper to taste
Olive oil spray

Directions

I preheat my oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
In a large mixing bowl, I combine the chopped broccoli, cheddar cheese, Parmesan, breadcrumbs, eggs, garlic powder, salt, and pepper, mixing until evenly blended.
I scoop small portions of the mixture and roll them into bite-sized balls, placing each on the prepared baking sheet with some space in between.
I give the broccoli cheese balls a light spray of olive oil to help them crisp in the oven.
I bake for 20–25 minutes, or until golden brown and crispy outside.
I let them cool slightly before serving warm.

Servings and timing

This recipe makes about 20 broccoli cheese balls, serving 4–5 people. It takes around 15 minutes to prepare and 20–25 minutes to bake, so I have them ready in about 35–40 minutes total.

Variations

I sometimes swap cheddar for mozzarella or pepper jack for a different flavor kick.
I use panko breadcrumbs for extra crunch.
I add a pinch of red pepper flakes for a subtle heat.
I replace broccoli with cauliflower for a different veggie twist.
I mix in fresh herbs like parsley or chives for extra freshness.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I pop them in the oven or air fryer at 350°F (175°C) for 5–7 minutes to bring back the crispiness. I avoid microwaving if I want to keep the outside crunchy.

FAQs

Can I freeze broccoli cheese balls?

Yes, I freeze them before baking on a tray until solid, then transfer to a freezer bag. When I’m ready, I bake straight from frozen, adding about 5 extra minutes to the baking time.

Can I make them gluten-free?

Absolutely, I use gluten-free breadcrumbs and they turn out just as tasty.

Can I use frozen broccoli?

Yes, I thaw and drain it well before chopping so there’s no excess moisture.

What dipping sauces go well with them?

I love serving them with ranch, marinara, honey mustard, or even a spicy aioli.

Can I air fry instead of baking?

Yes, I set my air fryer to 375°F (190°C) and cook for about 12–15 minutes, shaking halfway through.

Conclusion

I love how these baked broccoli cheese balls deliver big flavor with simple steps. They’re versatile, family-friendly, and work for both everyday snacking and special occasions. Once I tried them, they quickly became a go-to recipe in my kitchen.