Crispy on the outside, cheesy and tender on the inside—Broccoli Cheese Balls are the ultimate snackable comfort food! Perfect for parties, game day, or a fun appetizer before dinner, these golden bites are loaded with gooey cheese, finely chopped broccoli, and just a hint of heat from crushed red pepper flakes.
The first time I made these, they were gone before they even hit the serving platter! They remind me of a cross between cheesy hush puppies and veggie fritters, but with way more flavor and crunch. If you’re a fan of our Cheddar Broccoli Bites or Loaded Cauliflower Poppers, this recipe is going to be a must-add to your finger food favorites. Let’s get rolling—literally!
What are Broccoli Cheese Balls?
Broccoli Cheese Balls are deep-fried appetizers made from a flavorful mixture of finely chopped steamed broccoli, a blend of cheeses, and spices. Rolled into bite-sized balls, coated in crunchy Panko breadcrumbs, and fried until golden, they’re a fun and tasty way to sneak in some veggies. The name says it all—cheese + broccoli + crispiness = YES. These little bites of heaven are cheesy on the inside with a crispy, golden shell you’ll want to devour by the handful.
As the old saying goes, “The way to a crowd’s heart is through golden, melty cheese,” and these deliver every time!
Why You’ll Love This:
There’s a whole lot to love about these Broccoli Cheese Balls, and here’s why they’ll become your go-to appetizer:
- Crispy, crunchy coating: Panko breadcrumbs ensure the perfect golden-brown crust.
- Cheesy, gooey center: A combo of Colby, cheddar, and Velveeta creates irresistible texture and flavor.
- Fun and versatile: Serve them at parties, potlucks, or as a fun side dish for dinner.
If you’ve loved our Jalapeño Poppers or Mac and Cheese Bites, these cheesy broccoli balls will fit right into your lineup of favorite snacks.
How to Make Broccoli Cheese Balls
Quick Overview
This recipe involves three simple steps: make the filling, form and chill the balls, then coat and fry them until golden. The chilling time helps them hold their shape, and the double coating ensures maximum crunch!
Ingredients:
- 1½ heaping cups fresh broccoli florets
- 1 cup shredded Colby cheese
- 1 cup shredded cheddar cheese
- 4 oz Velveeta, cut into small chunks
- ½ teaspoon crushed red pepper flakes
- 2¼ cups Panko breadcrumbs, divided
- 1 egg, lightly beaten (for the filling)
- ½ cup all-purpose flour
- 2 eggs, lightly beaten (for dredging)
- 1 tablespoon water (for egg wash)
- Vegetable or canola oil, for frying
Step-by-Step Instructions:
1. Steam and Chop Broccoli:
- Steam broccoli florets until just tender (about 3–4 minutes).
- Let cool slightly, then finely chop into small ¼-inch pieces.
2. Make the Cheese Mixture:
- In a large bowl, combine chopped broccoli, Colby cheese, cheddar cheese, Velveeta, red pepper flakes, ¼ cup of the Panko, and 1 beaten egg.
- Mix until well combined and slightly sticky.
3. Form the Balls:
- Use about 1 rounded tablespoon of mixture per ball.
- Roll tightly between your palms to form uniform balls.
- You should get 12–14 balls.
- Place on a plate and refrigerate for at least 30 minutes to firm up.
4. Prep Dredging Station:
- Bowl 1: Add flour.
- Bowl 2: Whisk 2 eggs with 1 tablespoon water.
- Bowl 3: Place remaining 2 cups of Panko crumbs.
5. Coat and Fry:
- Heat about 2 inches of oil in a heavy pot to 375°F (use a thermometer for accuracy).
- Coat each ball in flour, then dip in the egg wash, and roll in Panko until fully coated.
- Fry 4–5 at a time, turning to brown evenly on all sides (about 2–3 minutes total).
- Remove with a slotted spoon and drain on paper towels.
6. Serve:
- Serve warm with your favorite dipping sauces—ranch, marinara, or spicy mayo are all great choices!
What to Serve Broccoli Cheese Balls With
These bites are fantastic on their own, but here are some delicious pairings and dipping ideas:
- Ranch dressing or garlic aioli
- Spicy sriracha mayo or buffalo sauce
- Classic marinara for a cheesy Italian-style twist
- Sweet chili or honey mustard for contrast
- A cold beer or sparkling water with lemon for balance
Great for parties, game nights, or as a side with burgers or grilled chicken.
Top Tips for Perfecting Broccoli Cheese Balls
- Chop broccoli finely: The smaller the pieces, the better everything holds together.
- Don’t skip chilling: It helps firm up the cheese mixture, making frying much easier.
- Use a cookie scoop: For evenly sized balls that cook uniformly.
- Adjust spice level: Omit red pepper flakes for milder flavor, or add more for extra kick.
- Keep oil hot: Fry in small batches to maintain oil temperature and get that perfect golden crust.
Storing and Reheating Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze uncooked balls after forming and chilling. Store in a freezer-safe bag for up to 2 months.
- Reheat: Reheat cooked balls in a 375°F oven or air fryer until warmed and crispy again (about 6–8 minutes).
FAQs
Can I bake instead of fry?
Yes! Place coated balls on a parchment-lined baking sheet, spray with oil, and bake at 400°F for 15–18 minutes, flipping halfway through.
Can I use frozen broccoli?
Absolutely. Thaw and drain well before chopping to avoid extra moisture.
Can I make them ahead of time?
Yes! Form and chill the balls up to 24 hours in advance before coating and frying.
Are they vegetarian?
Yes—just ensure your cheese is rennet-free if you’re strictly vegetarian.
Conclusion
Broccoli Cheese Balls are the bite-sized, crispy, cheesy treat you didn’t know you needed. Whether you’re serving them at your next gathering or just looking to make veggies more fun, these little flavor bombs are sure to be a hit. So grab your broccoli, bring on the cheese, and let the snacking begin!
Broccoli Cheese Balls
Equipment
- Heavy Pot
- Mixing Bowl
Ingredients
Ingredients
- 1.5 cups fresh broccoli florets heaping
- 1 cup shredded Colby cheese
- 1 cup shredded cheddar cheese
- 4 oz Velveeta cut into small chunks
- 0.5 teaspoon crushed red pepper flakes
- 2.25 cups Panko breadcrumbs divided
- 1 large egg lightly beaten (for filling)
- 0.5 cup all-purpose flour
- 2 large eggs lightly beaten (for dredging)
- 1 tablespoon water for egg wash
- Vegetable or canola oil for frying
Instructions
- 1. Steam broccoli florets until just tender (about 3–4 minutes), then finely chop.
- 2. In a large bowl, combine broccoli, Colby, cheddar, Velveeta, red pepper flakes, ¼ cup Panko, and 1 egg. Mix until sticky and uniform.
- 3. Roll mixture into 12–14 balls using 1 tablespoon per ball. Refrigerate for at least 30 minutes to firm.
- 4. Set up dredging station: flour in bowl 1, egg wash (2 eggs + 1 tbsp water) in bowl 2, and remaining Panko in bowl 3.
- 5. Heat 2 inches of oil in a heavy pot to 375°F.
- 6. Roll each ball in flour, dip in egg wash, and coat in Panko. Fry in small batches for 2–3 minutes until golden brown.
- 7. Drain on paper towels and serve warm with dipping sauces like ranch or spicy mayo.