Name: Broccoli Cheese Balls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups finely chopped broccoli florets (fresh or thawed frozen); 1 cup shredded sharp cheddar cheese; ½ cup breadcrumbs (plus extra for coating); ¼ cup grated Parmesan cheese; 2 large eggs, lightly beaten; 2 green onions, finely chopped; 2 cloves garlic, minced; ½ tsp salt; ¼ tsp black pepper; ½ tsp paprika (optional); Vegetable oil, for frying

Why You’ll Love This Recipe

I love how these broccoli cheese balls turn ordinary veggies into a savory, cheesy bite. They’re crunchy on the outside, soft and gooey on the inside, and packed with comforting flavor that makes them hard to resist.

ingredients

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

2 cups finely chopped broccoli florets (fresh or thawed frozen)
1 cup shredded sharp cheddar cheese
½ cup breadcrumbs (plus extra for coating)
¼ cup grated Parmesan cheese
2 large eggs, lightly beaten
2 green onions, finely chopped
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon paprika (optional for a mild kick)
Vegetable oil, for frying

directions

I start by steaming or boiling the broccoli for 4–5 minutes until just tender. After draining and letting it cool slightly, I chop it finely.

In a large bowl, I mix the broccoli with cheddar, Parmesan, breadcrumbs, green onions, garlic, salt, pepper, paprika, and beaten eggs until everything is evenly combined.

I shape the mixture into bite‑sized balls, pressing firmly to help them hold together. Then I roll each one in extra breadcrumbs for a crispy coating.

To cook, I heat about ½ inch of vegetable oil in a skillet over medium‑high heat. I fry the balls in batches, 2–3 minutes per side, until they’re golden and crisp.

Once they’re cooked, I transfer them to a paper-towel-lined plate to drain.

I like to serve these warm with marinara sauce, ranch, or my favorite dip on the side.

Servings and timing

This recipe makes about 20 balls. It takes 15 minutes to prep, 15 minutes to cook, and the total time is 30 minutes. Each ball is approximately 90 kcal.

Variations

I sometimes add a bit of cooked bacon, or swap cheddar for mozzarella for a milder flavor. You can also bake these at 400°F for 18–20 minutes if you want to skip frying.

storage/reheating

I keep leftovers in the fridge for up to 3 days in an airtight container. To reheat, I use the oven or air fryer at 375°F until warmed through and crispy again.

FAQs

Can I use frozen broccoli?

Yes, I thaw it completely and squeeze out any excess moisture before chopping and mixing.

Can I bake these instead of frying?

Absolutely, I bake them at 400°F for 18–20 minutes until golden, turning once.

Can I make them ahead of time?

Yes, I form the balls and refrigerate them for up to a day before frying or baking.

What cheese works best?

I like sharp cheddar for bold flavor, but mozzarella, pepper jack, or gouda also work well.

Can I freeze them?

Yes, I freeze them after frying, then reheat from frozen in the oven or air fryer.

Conclusion

These broccoli cheese balls are a great way to sneak in veggies with irresistible cheesy crunch. They’re fun, flavorful, and always a hit at gatherings or as a cozy homemade snack.