Crispy Baked Broccoli Cheese Balls
There are some recipes that feel like a small victory in the kitchen. For me, these Baked Broccoli Cheese Balls are exactly that. They transform the humble, and sometimes misunderstood, broccoli into a golden, crispy, and utterly irresistible bite. I make this at least once a week – it’s become a family favourite. Forget deep-frying; we’re baking these cheesy broccoli morsels to perfection, resulting in a wonderfully crisp panko shell that gives way to a soft, savoury, and gloriously cheesy centre.
What I adore about this recipe is its straightforward nature. It uses ingredients we nearly always have on hand, and it turns them into something special. These aren’t just for kids who are fussy about their greens; they are a genuinely delicious veggie snack that adults will find themselves reaching for again and again. They work beautifully for a weekend nibble with a film, a tasty addition to a lunchbox, or even as a unique starter when you have guests over. The combination of earthy broccoli and sharp, melted cheddar is a timeless one, and baking them just makes them feel that little bit more wholesome.
Recipe Overview
These Baked Broccoli Cheese Balls are savoury, satisfying, and packed with flavour. The exterior is wonderfully crunchy thanks to the panko breadcrumbs, while the inside remains soft and tender, studded with finely chopped broccoli and pockets of melted cheddar cheese. A hint of garlic and onion powder rounds out the flavour profile, making them incredibly moreish. After a few attempts, I found that squeezing all the excess moisture from the cooked broccoli is the absolute key to achieving the perfect texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: Makes approx. 24 balls (serves 6-8 as a snack)
- Difficulty: Easy
Why You’ll Love These Baked Broccoli Cheese Balls
- Genuine Flavour: The sharp, tangy notes of a good mature cheddar cut through the earthiness of the broccoli perfectly. The cheese gets gloriously melty on the inside, creating a fantastic contrast to the crisp outside.
- Ready in Under 45 Minutes: From start to finish, this recipe comes together in about 40 minutes, making it a brilliant option for a satisfying afternoon snack or a quick party food contribution.
- Flexible Recipe: This is a great base recipe to adapt. You can easily swap the cheddar for Gruyère or Red Leicester. For a little heat, a pinch of cayenne pepper works wonders. You could even add some finely chopped spring onions or sun-dried tomatoes.
- Great for Casual Gatherings: These are ideal when you want an appetiser that feels a bit special but doesn’t require hours of work. They always get compliments when I bring them to potlucks or serve them during a games night.
- Family Tested: My whole family loves these. Even my partner, who claims not to be a huge broccoli fan, can’t resist them. It’s a fantastic way to present vegetables in a fun, appealing format.
Ingredients You’ll Need
For these broccoli cheese balls, we’re using simple, accessible ingredients. The quality of your cheese makes a big difference here. I always recommend buying a block of mature cheddar and grating it yourself. The pre-shredded bags often contain powders to stop the cheese from clumping, which can prevent it from melting as smoothly. A good quality Cheddar cheese provides the perfect tangy flavour we’re looking for.
- 400g broccoli florets (fresh or frozen and thawed)
- 150g mature cheddar cheese, finely grated
- 100g panko breadcrumbs
- 40g plain flour
- 2 large free-range eggs
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- Olive oil spray or 1 tbsp olive oil
Ashley’s Tip: Ensure your broccoli is chopped very, very finely. If the pieces are too large, the balls will have trouble holding their shape. I often give mine a quick pulse in a food processor after steaming for the perfect texture.
How to Make Baked Broccoli Cheese Balls
The process for these broccoli bites is quite methodical. We’ll prepare the broccoli, mix the ingredients, then set up a simple coating station before baking them to golden-brown perfection. Don’t skip the step of chilling the mixture; it really helps!
- Preheat your oven to 200°C (180°C fan) and line a large baking sheet with baking parchment.
- Cook the broccoli until it’s very tender. You can either steam it for 5-7 minutes or boil it for 4-5 minutes. For a detailed guide on steaming, BBC Good Food has an excellent tutorial.
- Drain the broccoli thoroughly and let it cool for a few minutes. This is the most important step: transfer the cooled broccoli to a clean tea towel or several layers of kitchen paper and squeeze out as much excess water as you possibly can. This prevents the balls from becoming soggy.
- Finely chop the dry broccoli until it resembles coarse crumbs. You can do this with a knife or by pulsing it a few times in a food processor.
- In a large mixing bowl, combine the chopped broccoli, grated cheddar, 50g of the panko breadcrumbs, garlic powder, onion powder, salt, and pepper. Crack in one of the eggs and mix everything together until well combined.
- I find that chilling the mixture in the refrigerator for about 15-20 minutes makes it much firmer and easier to roll.
- While the mixture is chilling, prepare your coating station. Place the plain flour in one shallow bowl. In a second bowl, lightly beat the remaining egg. In a third bowl, place the remaining 50g of panko breadcrumbs.
- Take the mixture out of the fridge. Scoop out about a tablespoon of the mixture at a time and roll it firmly between your palms to form a small ball. Repeat with the remaining mixture.
- Working one at a time, roll each ball first in the flour (tapping off any excess), then dip it into the beaten egg, and finally, coat it thoroughly in the panko breadcrumbs. Place the coated ball on your prepared baking sheet.
- Arrange all the balls on the sheet, leaving a little space between each one. Lightly spray them with olive oil spray or drizzle with olive oil. This helps them get extra crispy and golden.
- Bake for 18-22 minutes, carefully flipping them over halfway through, until they are golden brown, crisp, and the cheese is bubbling within. Let them cool for a few minutes on the tray before serving, as they will be very hot inside.
Tips From My Kitchen
- Squeeze, Squeeze, Squeeze: I can’t stress this enough! The secret to a firm, well-formed broccoli cheese ball is removing excess water. I learned that a potato ricer also works brilliantly for squeezing water out of cooked broccoli.
- Uniform Size Matters: Try to make your balls a similar size to ensure they all cook evenly. A small ice cream scoop or a tablespoon measure can be very helpful for this.
- Make-Ahead Magic: You can prepare the mixture and roll the balls (uncoated) up to a day in advance. Just keep them covered in the fridge. When you’re ready, simply coat and bake them. This is great for party prep. For another fantastic make-ahead meal, check out my recipe for Stuffed Peppers With Rice.
- Storage and Reheating: Store any leftovers in an airtight container in the fridge for up to 3 days. To bring back their crispiness, I recommend reheating them in an oven or air fryer at 180°C for 5-8 minutes. Microwaving will make them soft.
Equipment You’ll Need
- Large baking sheet
- Parchment paper
- Large mixing bowl
- Three shallow bowls (for coating)
- Sharp knife or food processor
- Saucepan with steamer basket or a pot for boiling
Delicious Variations to Try
Once you’ve mastered the basic recipe, it’s fun to experiment. Here are a few variations that we enjoy at home:
- Spicy Kick: For those who like a bit of heat, add 1/4 teaspoon of chilli flakes or a finely diced fresh red chilli to the broccoli and cheese mixture.
- Cheesy Swaps: While mature cheddar is fantastic, this recipe also works well with other cheeses. Try using a mix of mozzarella and Parmesan for a different flavour profile, or smoked Gouda for a lovely smoky depth.
- Add-Ins: A little finely chopped, cooked bacon or pancetta can be mixed in for a savoury, meaty addition. For a vegetarian alternative, try finely diced sun-dried tomatoes or a handful of chopped fresh chives.
What to Serve With Baked Broccoli Cheese Balls
These cheesy broccoli bites are fantastic on their own, but a good dip takes them to the next level. They are also substantial enough to be part of a larger meal.
- Dipping Sauces: A cooling dip provides a lovely contrast. My Authentic Tzatziki Sauce Recipe is the perfect partner. A simple sweet chilli sauce or a garlic aioli also works wonderfully.
- As a Side Dish: Serve these alongside a simple grilled chicken breast or fish for a balanced meal. They also complement a hearty bowl of tomato soup beautifully.
- Drink Pairing: A crisp, cold lager or a zesty Sauvignon Blanc pairs nicely, cutting through the richness of the cheese. For a non-alcoholic option, a sparkling elderflower pressé is delightful.
Frequently Asked Questions
Baked Broccoli Cheese Balls
Ingredients
Method
- Preheat your oven to 200°C (180°C fan) and line a large baking sheet with baking parchment.
- Cook the broccoli until it's very tender. You can either steam it for 5-7 minutes or boil it for 4-5 minutes. For a detailed guide on steaming, BBC Good Food has an excellent tutorial.
- Drain the broccoli thoroughly and let it cool for a few minutes. This is the most important step: transfer the cooled broccoli to a clean tea towel or several layers of kitchen paper and squeeze out as much excess water as you possibly can. This prevents the balls from becoming soggy.
- Finely chop the dry broccoli until it resembles coarse crumbs. You can do this with a knife or by pulsing it a few times in a food processor.
- In a large mixing bowl, combine the chopped broccoli, grated cheddar, 50g of the panko breadcrumbs, garlic powder, onion powder, salt, and pepper. Crack in one of the eggs and mix everything together until well combined.
- I find that chilling the mixture in the refrigerator for about 15-20 minutes makes it much firmer and easier to roll.
- While the mixture is chilling, prepare your coating station. Place the plain flour in one shallow bowl. In a second bowl, lightly beat the remaining egg. In a third bowl, place the remaining 50g of panko breadcrumbs.
- Take the mixture out of the fridge. Scoop out about a tablespoon of the mixture at a time and roll it firmly between your palms to form a small ball. Repeat with the remaining mixture.
- Working one at a time, roll each ball first in the flour (tapping off any excess), then dip it into the beaten egg, and finally, coat it thoroughly in the panko breadcrumbs. Place the coated ball on your prepared baking sheet.
- Arrange all the balls on the sheet, leaving a little space between each one. Lightly spray them with olive oil spray or drizzle with olive oil. This helps them get extra crispy and golden.
- Bake for 18-22 minutes, carefully flipping them over halfway through, until they are golden brown, crisp, and the cheese is bubbling within. Let them cool for a few minutes on the tray before serving, as they will be very hot inside.
Notes
I really hope you give these Baked Broccoli Cheese Balls a try. They are such a satisfying and tasty way to enjoy your greens, and they always disappear quickly whenever I make them. It’s a simple recipe that delivers fantastic results every time. If you make them, please drop a comment below and let me know what you think. I love hearing about your kitchen adventures! Happy cooking.
– Ashley
