Broccoli and cheese balls

Ingredients

• 300 gbroccoli florets
• 100 ggrated cheese, such as cheddar or mozzarella
• 50 gbreadcrumbs or almond flour
• 2eggs
• 1 smallonion or shallot
• to tastesalt
• to tastepepper

Instructions

1. 1

   Cook the broccoli

   Cook or steam the 300 g broccoli florets until soft. Fresh or frozen broccoli can be used; if using fresh, this is about 1 medium broccoli, while frozen broccoli may need to be measured out in a slightly larger amount.

2. 2

   Heat the oven

   Preheat the oven to 195°C, or 175°C for a fan oven.

3. 3

   Finely chop onion

   Grate or mince 1 small onion or shallot very finely so there are no large pieces.

4. 4

   Mix the base

   Put the minced onion in a bowl with the breadcrumbs, grated cheese, eggs, salt and pepper.

5. 5

   Chop the broccoli

   Drain the cooked broccoli and chop it very finely with a knife or food processor, leaving no large chunks.

6. 6

   Shape the balls

   Combine the broccoli with the other ingredients using a spoon or fork. Use a spoon and your hands to form small, meatball-sized balls, then arrange them on a baking tray; the 20–25 balls should fit on one tray.

7. 7

   Bake until crisp

   Spray the balls with one-calorie cooking spray and bake for 25 minutes, until crisp and brown on the surface.

What are broccoli and cheese balls?

Broccoli and cheese balls are small, meat-free bites made by combining finely chopped cooked broccoli with cheese, egg and a dry binder, then baking them. This is an international-style home recipe rather than a dish tied to one particular cuisine.

The finely chopped broccoli helps the mixture hold together, while cheese brings savoury richness and the oven browns the outside. They work as a snack, appetiser or part of a larger meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 40 calories, 2g protein, 3g carbs, 2g fat.

The broccoli and breadcrumbs provide most of the carbohydrate, while the cheese and eggs contribute fat and protein. Pair a serving with salad or another vegetable for a more rounded plate, or add rice if you want a more substantial meal.

Choosing the ingredients

Cheese: Cheddar gives the balls a fuller savoury flavour, while mozzarella makes a milder version. Grate the cheese so it mixes evenly through the broccoli.

Binder: Breadcrumbs absorb some moisture and help the mixture keep its shape. Almond flour is offered as an alternative in the recipe.

Onion: Grate or mince it finely; larger pieces can make the small balls harder to shape.

Getting the broccoli ready

Cook the florets until soft enough to chop easily, then drain them well. Excess water can make the mixture loose and more difficult to shape.

Chop the broccoli very finely with a knife or food processor. Keep processing or chopping until there are no large pieces, but avoid turning it into a purée.

Shaping a cohesive mixture

Mix the ingredients together before shaping so the egg, cheese and crumbs are distributed throughout the broccoli. Use a spoon to portion the mixture, then gently press each portion into a small ball with your hands.

If the mixture is difficult to handle, take care to drain the broccoli thoroughly and chop it finely as directed. Arrange the balls on one tray with room around them for the surfaces to brown.

Knowing when they are done

The balls bake at 195°C, or 175°C in a fan oven, for 25 minutes. Look for a browned, crisp surface as the main doneness cue.

They should be small and similar in size so they cook at much the same rate. Let them rest briefly after baking so they are easier to lift from the tray.

Ways to serve them

For an appetiser, serve the balls with a dip. They can also go alongside a salad or rice for a more substantial meal.

For breakfast, pair them with eggs. Their cheesy, savoury flavour also makes them an easy addition to a plate of simple sides.

Recipe notes & tips

• Drain the cooked broccoli thoroughly before chopping it.
• Chop the broccoli very finely so the mixture is easier to shape.
• Grate the onion or shallot finely to avoid large pieces in the balls.
• Use a spoon to portion the mixture into similarly sized balls.
• Check for a crisp, browned surface at the end of the 25-minute bake.

Variations

• Cheddar: Use cheddar for a more pronounced savoury flavour.
• Mozzarella: Choose mozzarella for a milder, softer cheese flavour.
• Almond flour: Swap it for the breadcrumbs as suggested in the recipe.
• Frozen broccoli: Use frozen florets, allowing for a little extra if needed.
• Breakfast plate: Serve the balls with eggs for a savoury breakfast.

Common mistakes to avoid

• Wet broccoli: Drain it well before chopping so excess water does not loosen the mixture.
• Large broccoli pieces: Chop the florets very finely to help the balls hold together.
• Chunky onion: Grate or mince the onion or shallot finely before mixing.
• Uneven portions: Make the balls a similar size so they bake at a similar rate.
• Pale surfaces: Bake until the balls are browned and crisp on the outside.

How to store

Refrigerate leftover balls in a covered container and eat within 3 days. Reheat in an oven until hot and crisp on the outside.

Frequently asked questions