These baked broccoli cheese balls are crisp outside, soft and cheesy inside, and easy enough for beginners to make. Soft cooked broccoli is mashed with panko, cheddar, egg, and garlic, rolled into small balls, and baked until golden instead of fried.
They are great as a snack, an appetizer, a side dish, or a way to sneak vegetables into lunchboxes. The mixture takes minutes to put together, the oven handles the cooking, and a cool lemon yogurt dip makes each bite taste fresh. Make a batch for the week, and they reheat well.
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Why This Baked Broccoli Cheese Balls Recipe Works
Cooking the broccoli until very soft is the key. Soft broccoli mashes easily into the mixture and releases less moisture during baking, which keeps the balls firm. Draining it well before mixing prevents a soggy center.
Panko soaks up extra moisture and gives the balls a light texture, while egg and cheddar hold them together. The cheese melts as the balls bake and forms a crisp, golden crust on the outside.
Baking with a light mist of olive oil gives good color without deep frying. It is a lighter way to make a crowd pleasing finger food, and the lemony garlic yogurt dip adds a bright tang that balances the savory cheese.
Ingredients for Baked Broccoli Cheese Balls
- 14 ounces broccoli, about 2 cups roughly chopped after cooking
- 1 cup panko breadcrumbs
- 2 large eggs
- 3/4 cup shredded cheddar
- 2 green onions, finely sliced
- 2 cloves garlic, minced
- 1/4 tsp kosher salt
- Black pepper, to taste
- Olive oil spray
- 2/3 cup plain yogurt, for the dip
- Zest of 1/2 lemon, for the dip
- 1 tbsp lemon juice, for the dip
- 1/2 clove garlic, minced, for the dip
- 2 tsp extra virgin olive oil, for the dip
Broccoli. Cook it until very soft, then drain and chop it so it blends into the mixture.
Panko. It gives structure and absorbs moisture without making the balls heavy.
Cheddar. Colby or a mild melting cheese works too. Use finely shredded cheese so it melts through.
Eggs. Two eggs bind everything together so the balls hold their shape as they bake.
Lemon yogurt dip. Plain yogurt with lemon and garlic is cool and tangy and takes only a minute to prepare.
How to Make Baked Broccoli Cheese Balls
1. Prep the pan Heat the oven to 400 degrees F and line a baking sheet with parchment paper.
2. Cook the broccoli Steam or boil the broccoli for 5 to 6 minutes until very soft. Drain well and chop roughly.
3. Mix In a large bowl, combine the broccoli, panko, eggs, cheddar, green onions, garlic, salt, and pepper. Mash with a fork until it holds together.
4. Shape Scoop a heaped tablespoon of the mixture, press it firmly, and roll it into a ball. Place on the sheet. You should get 15 to 18 balls.
5. Spray Mist the balls lightly with olive oil so they brown evenly.
6. Bake Bake for 25 minutes until crisp and golden on the surface and the egg is cooked through to 160 degrees F.
7. Make the dip Stir together the yogurt, lemon zest, lemon juice, garlic, olive oil, salt, and pepper. Let it rest while the balls bake so the flavors blend.
How to Serve Baked Broccoli Cheese Balls
Serve the balls warm with the lemon yogurt dip as a snack or an appetizer. They also make a great side next to juicy cheeseburgers or oven baked BBQ chicken. For a gathering platter, add whipped feta dip with honey and a pitcher of blueberry mojito.
How to Store and Reheat Baked Broccoli Cheese Balls
Cool the balls completely and store them in an airtight container in the refrigerator for up to 3 days. Reheat at 375 degrees F for 8 to 10 minutes until crisp and hot, reaching 165 degrees F in the center. To freeze, place baked balls on a tray until solid, then bag them for up to 2 months and reheat from frozen for 12 to 15 minutes. Keep the dip separate and refrigerate it for up to 3 days.
Tips and Variations for Baked Broccoli Cheese Balls
Drain thoroughly. Press the cooked broccoli in a towel or fine sieve to remove as much water as possible.
Chop finely. Smaller pieces mean the balls hold together better.
Chill the mixture. If it feels loose, rest it for 10 minutes before shaping.
Press firmly. Packing each ball tightly helps it keep its shape during baking.
Use fresh crumbs. Fresh breadcrumbs give a softer center, while panko gives more crunch.
Add flavor. Chili flakes, dried oregano, or chopped herbs can go into the mixture.
Try a mini muffin pan. Pressing the mixture into mini muffin cups gives uniform bites with no rolling.
Reheat safely. Warm leftovers until steaming hot, following this University of Wisconsin Extension leftovers guidance.
Frequently Asked Questions About Baked Broccoli Cheese Balls
Can I make baked broccoli cheese balls ahead of time?
Yes. Shape and refrigerate the unbaked balls for up to a day, or bake them and reheat later in a hot oven.
Can I freeze baked broccoli cheese balls?
Yes. Freeze baked balls on a tray, bag them, and keep for 2 months. Reheat from frozen in the oven until crisp and hot.
How do I keep baked broccoli cheese balls from falling apart?
Drain the broccoli very well, chop it finely, press each ball firmly, and use two eggs with the panko to bind the mixture.
Can I use frozen broccoli?
Yes. Thaw it, cook until soft, then squeeze out all the extra water before mixing.
Can I air fry them?
Yes. Air fry at 375 degrees F for 10 to 12 minutes, shaking the basket halfway through.
Baked Broccoli Cheese Balls
Equipment
- Baking sheet
- Parchment paper
- Mixing bowl
- Fork
Ingredients
Main Ingredients
- 14 oz broccoli cooked until very soft, drained, and roughly chopped
- 1 cup panko breadcrumbs
- 2 large eggs
- ¾ cup shredded cheddar
- 2 green onions finely sliced
- 2 cloves garlic minced
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 1 olive oil cooking spray about 8 sprays
- ⅔ cup plain yogurt for the dip
- ½ tsp lemon zest for the dip
- 1 tbsp lemon juice for the dip
- ½ cloves garlic minced, for the dip
- 2 tsp extra virgin olive oil for the dip
Instructions
Cooking
- Cook. Heat the oven to 400 degrees F. Steam the broccoli until very soft, drain well, and chop.
- Mix. Combine the broccoli with the panko, eggs, cheddar, green onions, garlic, salt, and pepper.
- Shape. Roll heaped tablespoons into balls and set them on a lined baking sheet.
- Bake. Spray lightly with oil and bake 25 minutes until golden and 160 degrees F inside.
- Dip. Stir the yogurt, lemon zest, juice, garlic, and olive oil together and serve with the warm balls.
