Ingredients
Scale
- 1 pound fresh broccoli florets
- 1 cup shredded sharp cheddar cheese
- 1 cup panko breadcrumbs, divided
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Step 1: Steam or boil the broccoli florets until tender-crisp. Drain very well, then let cool slightly. Finely chop the broccoli or pulse it in a food processor until very fine. Squeeze out any excess moisture using a clean kitchen towel to prevent soggy balls.
- Step 2: In a large mixing bowl, combine the finely chopped broccoli, shredded cheddar cheese, 1/2 cup of the panko breadcrumbs, the large egg, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated and the mixture holds together.
- Step 3: Place the remaining 1/2 cup of panko breadcrumbs in a shallow dish. Scoop small amounts of the broccoli cheese mixture (about 1 tablespoon per ball) and roll them into 1-inch diameter balls. Roll each ball in the reserved panko breadcrumbs to coat evenly.
- Step 4: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Arrange the coated broccoli cheese balls on the prepared baking sheet, ensuring there is a little space between each one.
- Step 5: Bake for 20-25 minutes, or until the balls are golden brown and firm to the touch, flipping them halfway through baking to ensure even browning and crispness.
- Step 6: Remove the baked broccoli cheese balls from the oven and let them cool for a few minutes before serving. They are best served warm, perhaps with a side of marinara or ranch dressing.
Notes
- Store any leftover Baked Broccoli Cheese Balls in an airtight container in the refrigerator for up to 3-4 days, perfect for a quick snack later.
- To bring back their delightful crispness, reheat chilled balls in a preheated oven at 350°F (175°C) for 10-15 minutes, or pop them in an air fryer for 5-7 minutes, until warmed through and golden.
- These savory bites are wonderfully versatile; enjoy them warm on their own, or elevate the experience with a dip like marinara, ranch, a tangy yogurt-dill sauce, or even a spicy sriracha mayo as an appetizer or a fun side.
- For the absolute best texture, the most crucial step is to vigorously squeeze out every drop of excess moisture from your cooked broccoli after chopping—this ensures firm, delicious balls that bake up beautifully crisp, not soggy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3 balls
- Calories: 240
- Sodium: 380mg
- Fat: 13g
- Saturated Fat: 7g
- Trans Fat: 0g
- Protein: 3g