There’s something magical about crispy snacks that ooze with melty cheese — and these Broccoli Cheese Balls are no exception! Perfectly golden on the outside, irresistibly cheesy on the inside, and with just a hint of heat, these little bites are the ultimate snack or appetizer. Whether you’re prepping for game day, a cozy movie night, or a party spread, these are guaranteed to be the first to disappear from the platter.
I originally whipped these up as a fun way to use leftover steamed broccoli and some shredded cheese. To my surprise, what began as a kitchen experiment turned into a family favorite. Now, they’re in my regular snack rotation. If you’ve enjoyed our Baked Jalapeño Popper Dip, think of these as the crisp, bite-sized cousin—just as cheesy, just as addictive.
So, if you’re looking for a quick, delicious, and family-friendly snack, you’ve come to the right place. Let’s dive in!
What Are Broccoli Cheese Balls?
You might be thinking, “Broccoli… in a cheese ball?” Absolutely! These flavorful bites combine finely chopped broccoli with rich cheeses and a crunchy coating. As strange as it may sound at first, the mix works like a dream.
Why are they called “cheese balls” and not “broccoli balls”? Well, the cheese definitely steals the show — it’s melty, creamy, and oh-so-satisfying. In fact, they’re like a veggie’s way of sneaking into the comfort food club. And let’s be honest, the way to a man’s heart is through his stomach, right?
Curious? Give these a go, and you might just find your new favorite appetizer!
Why You’ll Love These Broccoli Cheese Balls
1. Crispy, Cheesy, and Oh-So-Satisfying
First and foremost, the texture is irresistible. With a crunchy Panko exterior and a gooey cheese center, every bite is a flavor bomb. Plus, the subtle heat from red pepper flakes adds just enough kick to keep things interesting.
2. Easy on the Wallet
Compared to restaurant appetizers or frozen options, these are a budget-friendly choice. You probably already have most of the ingredients on hand. Not only are they affordable, but they’re also a smart way to use up leftover broccoli.
3. Bold Flavor, Endless Variety
With a blend of Colby, cheddar, and Velveeta, the flavor is rich and indulgent. Moreover, you can customize them easily. Add bacon, herbs, or even chopped jalapeños for a spicy twist. They’re similar to our Cheddar Stuffed Potato Cakes in that way—versatile and packed with flavor.
So go ahead, grab that broccoli and cheese, and try making these irresistible bites today!
How to Make Broccoli Cheese Balls
Quick Overview
One of the best things about this recipe is how simple it is to prepare. You’ll love how quickly it comes together—prep time is just about 15 minutes, plus a short chill before frying. Thanks to the combo of cheeses and the crunchy coating, the final result is both rich and satisfying.
Key Ingredients for Broccoli Cheese Balls
(Makes 12-14 balls)
- 1 ½ heaping cups fresh broccoli florets
- 1 cup shredded Colby cheese
- 1 cup shredded cheddar cheese
- 4 ounces Velveeta, cut into small chunks
- ½ teaspoon crushed red pepper flakes
- 2 ¼ cups Panko crumbs, divided
- 1 egg, lightly beaten (for mixture)
- ½ cup all-purpose flour
- 2 eggs, lightly beaten (for coating)
- Vegetable or canola oil, for frying
Step-by-Step Instructions
-
Steam the Broccoli
First, steam your broccoli until slightly softened — about 4-5 minutes. Then, let it cool completely. -
Chop It Up
Once cooled, chop the broccoli finely (¼ inch pieces or smaller). This step helps everything bind together well. -
Mix Everything Together
In a large bowl, combine chopped broccoli, shredded cheeses, Velveeta, red pepper flakes, ¼ cup of Panko, and one beaten egg. Stir until thoroughly mixed. -
Shape Into Balls
Next, use your hands to form the mixture into balls using a rounded tablespoon. You should end up with 12-14. Refrigerate them for at least 30 minutes to firm up. -
Set Up Dredging Station
Meanwhile, prepare three bowls:- One with flour
- One with the remaining eggs + 1 tbsp water
- One with the remaining 2 cups of Panko
-
Coat the Cheese Balls
Take chilled broccoli balls and coat them one at a time: first in flour, then in the egg wash, and finally in Panko. Be sure to press gently so the crumbs adhere well. -
Fry Until Golden
Heat 2 inches of oil in a Dutch oven or heavy pot to 375°F. Working in batches of four, fry the balls until golden brown on all sides, about 2-3 minutes. Lastly, drain them on a paper towel-lined plate.
What to Serve Broccoli Cheese Balls With
Although they’re delicious on their own, pairing these with the right sides or dips elevates them even more. Here are some tasty options:
- Ranch or sriracha mayo – perfect for dipping
- Baked sweet potato fries – for a sweet-savory contrast
- Crisp garden salad – to balance the richness
- Sparkling lemonade or iced tea – refreshing drinks to cleanse the palate
Top Tips for Perfecting Broccoli Cheese Balls
- Chop finely: This helps the mixture hold together and gives an even texture.
- Chill before frying: Don’t skip this step—it prevents them from falling apart in the oil.
- Use a thermometer: Maintaining oil temperature ensures crispiness without greasiness.
- Get creative: Add garlic, onions, or even crumbled bacon for more flavor.
Storing and Reheating Tips
- To store: Once cooled, place leftover balls in an airtight container and refrigerate for up to 3 days.
- To reheat: For best results, reheat in the oven or air fryer at 375°F for 5-7 minutes.
- To freeze: Freeze raw cheese balls on a baking tray, then transfer to a freezer bag. Fry straight from frozen, adding 1-2 extra minutes to the cook time.
FAQs
Can I bake them instead of frying?
Yes! Bake at 400°F for 20 minutes, flipping halfway through, until golden and crisp.
Can I use frozen broccoli?
You sure can! Just steam it first, then proceed as normal.
Can I prep these in advance?
Absolutely. You can prepare and chill the balls a day ahead—just fry when ready to serve.
Conclusion
In short, Broccoli Cheese Balls are everything you want in a bite-sized snack—cheesy, crispy, and packed with flavor. They’re perfect for any occasion, easy to make, and always a hit with kids and adults alike. So next time you’ve got broccoli and cheese in the fridge, you know what to do!
Ingredients
- 1 ½ heaping cups fresh broccoli florets
- 1 cup shredded Colby cheese
- 1 cup shredded cheddar cheese
- 4 ounces Velveeta, cut into small chunks
- ½ teaspoon crushed red pepper flakes
- 2 ¼ cups Panko crumbs, divided
- 1 egg, lightly beaten (for mixture)
- ½ cup all-purpose flour
- 2 eggs, lightly beaten (for coating)
- Vegetable or canola oil, for frying
Instructions
- Steam the Broccoli: First, steam your broccoli until slightly softened — about 4-5 minutes. Then, let it cool completely.
- Chop It Up: Once cooled, chop the broccoli finely (¼ inch pieces or smaller). This step helps everything bind together well.
- Mix Everything Together: In a large bowl, combine chopped broccoli, shredded cheeses, Velveeta, red pepper flakes, ¼ cup of Panko, and one beaten egg. Stir until thoroughly mixed.
- Shape Into Balls: Next, use your hands to form the mixture into balls using a rounded tablespoon. You should end up with 12-14. Refrigerate them for at least 30 minutes to firm up.
- Set Up Dredging Station: Meanwhile, prepare three bowls: One with flour, one with the remaining eggs + 1 tbsp water, and one with the remaining 2 cups of Panko.
- Coat the Cheese Balls: Take chilled broccoli balls and coat them one at a time: first in flour, then in the egg wash, and finally in Panko. Be sure to press gently so the crumbs adhere well.
- Fry Until Golden: Heat 2 inches of oil in a Dutch oven or heavy pot to 375°F. Working in batches of four, fry the balls until golden brown on all sides, about 2-3 minutes. Lastly, drain them on a paper towel-lined plate.
Notes
For best results, chill the balls before frying to prevent them from falling apart. You can also bake them at 400°F for 20 minutes if preferred.
