Baked Broccoli and Cheese Balls (Print Version)

Golden, crispy broccoli cheddar balls that are perfectly gooey inside. An easy vegetarian appetizer everyone loves.

# What You Need:

→ Vegetables

01 - 2 cups broccoli florets (about 1 medium head), steamed and finely chopped
02 - 1 small onion, finely diced

→ Dairy

03 - 1 cup shredded cheddar cheese
04 - 1/3 cup grated Parmesan cheese

→ Binders

05 - 2 large eggs
06 - 1/2 cup breadcrumbs (use gluten-free if needed)

→ Seasonings

07 - 2 cloves garlic, minced
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/2 teaspoon dried oregano
11 - 1/4 teaspoon red pepper flakes (optional)

→ To Finish

12 - Olive oil spray

# Preparation Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper and lightly spray with olive oil.
02 - Steam the broccoli florets until just tender, about 5 minutes. Drain well and finely chop.
03 - In a large mixing bowl, combine the chopped broccoli, onion, cheddar cheese, Parmesan, eggs, and breadcrumbs.
04 - Add garlic, salt, pepper, oregano, and red pepper flakes. Mix until well combined and mixture holds together.
05 - Scoop about 1 heaping tablespoon of mixture and shape into a ball. Place on the prepared baking sheet. Repeat with remaining mixture.
06 - Lightly spray the tops of the balls with olive oil.
07 - Bake for 22–25 minutes, or until golden brown and crisp on the outside.
08 - Let cool for 5 minutes before serving. Serve with your favorite dipping sauce.

# Expert Advice:

01 -
  • They are secretly loaded with vegetables but taste like an indulgent treat
  • The outsides get impossibly crispy while staying soft and gooey inside
  • Perfect for meal prep and they reheat beautifully
02 -
  • Squeezing excess water from the steamed broccoli is the most important step for structural integrity
  • If your mixture refuses to hold together, add another tablespoon of breadcrumbs
  • These freeze beautifully raw or cooked so double the batch without fear
03 -
  • Roll balls in extra breadcrumbs after shaping for extra crunch
  • Substitute half the cheddar with mozzarella for stretchier cheese pulls

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