Baked Broccoli Cheese Balls

These Baked Broccoli Cheese Balls are my favorite snack when I want something crispy, cheesy, and wholesome without the guilt of deep frying. With tender broccoli, melted cheese, and a golden, oven-baked crust, they’re the perfect finger food for parties, lunches, or just a fun way to eat more veggies.

Why You’ll Love This Recipe

I love how these broccoli cheese balls bring together everything I enjoy in a snack—crunch, flavor, and a dose of healthy greens. They’re easy to make, kid-friendly, and freezer-friendly too. I can whip them up in batches ahead of time and just reheat when I need a quick bite. Plus, baking them makes them lighter while still keeping that satisfying texture.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Broccoli (fresh or frozen, chopped and steamed)

• Shredded cheddar cheese

• Parmesan cheese

• Bread crumbs (regular or panko)

• Eggs

• Garlic powder

• Onion powder

• Salt

• Black pepper

• Olive oil spray (for baking)

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. I steam the chopped broccoli until it’s tender, then finely chop it into small bits.

3. In a large bowl, I mix the broccoli, cheddar cheese, Parmesan, bread crumbs, eggs, garlic powder, onion powder, salt, and pepper.

4. I use my hands or a small scoop to form the mixture into bite-sized balls.

5. I place them on the baking sheet and give each one a light spray of olive oil.

6. I bake for about 20–25 minutes, turning them halfway through so they brown evenly.

7. Once they’re golden and crispy on the outside, I let them cool slightly before serving.

Servings and timing

This recipe makes about 20–24 small cheese balls, perfect for 4–6 servings.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Sometimes I add a pinch of red pepper flakes for heat or swap cheddar for mozzarella if I want a milder flavor. I’ve also mixed in finely diced cooked carrots or cauliflower for added veggies. For a gluten-free version, I use gluten-free breadcrumbs.

Storage/reheating

I store leftover broccoli cheese balls in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a 350°F (175°C) oven or air fryer for about 5–7 minutes until heated through. They also freeze well—I freeze them after baking, then reheat directly from frozen at 375°F (190°C) for about 12–15 minutes.

FAQs

Can I use frozen broccoli?

Yes, I often use frozen broccoli. I just steam it first and squeeze out excess water before mixing.

How do I keep them from falling apart?

I make sure the mixture isn’t too wet and that everything is finely chopped and well combined. Chilling the mixture before shaping helps too.

Can I make them ahead of time?

Definitely. I prepare the balls and keep them in the fridge for a day or two before baking. I can also freeze them pre-baked or after baking.

What dipping sauce goes well with these?

I usually serve them with ranch, marinara, or a spicy sriracha mayo. Any creamy or tangy dip works great.

Can I make them in the air fryer?

Yes, I air fry them at 375°F (190°C) for about 10–12 minutes, turning halfway through. They come out extra crispy that way.

Conclusion

These Baked Broccoli Cheese Balls are one of those recipes I keep coming back to. They’re easy, tasty, and a great way to enjoy vegetables in snack form. Whether I’m serving them to kids, guests, or just myself, they always disappear fast.