Baked Broccoli Cheese Balls
Soft broccoli, cheddar, and panko rolled into bites and baked golden, with a lemon garlic yogurt dip.
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.
Notes
Substitutions: Use Colby for cheddar, or bake in a mini muffin pan.
Tips: Drain the broccoli very well so the mixture holds together.
Storage: Refrigerate up to 3 days. Freeze baked bites up to 2 months. Reheat to 165 degrees F.