Baked Broccoli Cheese Balls

Ingredients

• 180 g (2 cups)broccoli florets
• 110 g (1 cup)breadcrumbs
• 170 g (1½ cups)grated Cheddar cheese
• 33 g (⅓ cup)grated Parmesan cheese
• 2eggs
• 16 g (2 tbsp)plain flour
• 2.5 ml (½ tsp)onion powder
• 2.5 ml (½ tsp)garlic powder
• 2.5 ml (½ tsp)salt
• 1.25 ml (¼ tsp)black pepper

Instructions

1. 1

   Prepare the oven

   Heat the oven to 200°C (400°F). Line a baking sheet with parchment paper and set it aside.

2. 2

   Steam the broccoli

   Finely chop the broccoli, then steam it for 3 minutes.

3. 3

   Mix the ingredients

   Put the steamed broccoli in a bowl with all the remaining ingredients. Mix by hand until evenly combined.

4. 4

   Shape the balls

   Shape the mixture into small balls by hand, using 10 ml (2 tsp) of mixture for each. Arrange them on the prepared baking sheet.

5. 5

   Bake until golden

   Bake for about 20–25 minutes, or until the balls are golden.

6. 6

   Serve the balls

   Remove from the oven and serve.

What are broccoli cheese balls?

Broccoli cheese balls are small savoury bites made by binding chopped broccoli with cheese, breadcrumbs and egg, then baking them until browned. This American-style appetiser draws on familiar party-snack ingredients rather than a single traditional dish.

Here, a brief steam softens the broccoli before it is mixed with Cheddar and Parmesan. The combination gives the bites a savoury centre and helps them brown in the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 50 calories, 3g protein, 3g carbs, 3g fat.

The breadcrumbs and flour provide most of the carbohydrates, while Cheddar, Parmesan and eggs contribute much of the fat and protein. Serve a few balls alongside a generous salad or other vegetables to add freshness and make the plate more substantial.

Choosing the ingredients

Broccoli: Chop the florets finely so they distribute through the mixture and the small balls hold together. Steam them for the stated 3 minutes before mixing.

Cheese: Grated Cheddar provides most of the cheese, while Parmesan adds a more savoury edge. Use finely grated cheese for an even mixture.

Getting the mixture to hold

Binding: Eggs help hold the broccoli, breadcrumbs and cheese together, while the flour adds a little more structure. Mix by hand until the ingredients are well combined.

Shaping: Measure 10 ml (2 tsp) per ball to keep the portions small and consistent. If the mixture clings to your hands, lightly dampen them before shaping.

Browning and texture

Spacing: Arrange the balls on the lined baking sheet with a little room between them so hot air can circulate.

Doneness: Look for golden colour on the outside after 20–25 minutes. The exact time can vary slightly with the size of the balls and your oven.

Timing the recipe

Prep: Finely chopping the broccoli before steaming helps it soften quickly and makes it easier to mix. Have the baking sheet lined before shaping the mixture.

Bake: The recipe gives an oven temperature of 200°C and a baking time of about 20–25 minutes. Check the colour near the end of that range.

Serving ideas

As a snack: Serve the balls warm as an appetiser or party bite. A simple yoghurt dip or tomato-based dip can be offered alongside.

As a side: Pair them with a green salad, roasted vegetables or a soup for a more complete meal. They also work as a small side with a main dish.

Recipe notes & tips

• Chop the broccoli finely so the balls are easier to shape.
• Steam the broccoli for the full 3 minutes before adding it to the bowl.
• Grate the cheeses finely for a more even mixture.
• Use 10 ml (2 tsp) of mixture per ball to keep them a similar size.
• Line the tray with parchment to make serving and clean-up easier.

Variations

• Add herbs: Mix in a little chopped parsley for a fresh note.
• Use a different cheese: Swap some of the Cheddar for another good-melting cheese.
• Add chilli: Stir a pinch of chilli flakes into the mixture for gentle heat.
• Serve with dip: Offer a tomato or yoghurt dip alongside the baked balls.
• Make them larger: Shape bigger balls and check that they are golden before serving.

Common mistakes to avoid

• Large broccoli pieces: They can make shaping difficult; chop the florets finely.
• Skipping the steaming: Raw broccoli may stay too firm; steam it for 3 minutes as directed.
• Uneven sizing: Different-sized balls bake at different rates; measure 10 ml (2 tsp) for each.
• Overbaking: The balls can become dry; check them when they have baked for 20 minutes.
• Crowding the tray: Closely packed balls may brown unevenly; leave space between them.

How to store

Cool the balls and refrigerate them in a covered container for up to 3 days. Reheat in an oven until warmed through; this helps restore some of their outer crispness.

Frequently asked questions