Delightful Crispy Broccoli Cheese Balls (Print version)
Golden broccoli cheese balls baked until crisp outside and tender inside, with cheddar, parmesan, garlic, and panko.
# Ingredients:
For the broccoli balls
01 -
4 cups (300 g) fresh broccoli florets
02 -
1 cup (115 g) sharp cheddar cheese, shredded
03 -
1/2 cup (55 g) low-moisture mozzarella, shredded
04 -
1/3 cup (30 g) grated parmesan cheese
05 -
3/4 cup (45 g) panko breadcrumbs
06 -
2 large eggs, beaten
07 -
2 tablespoons chopped fresh parsley
08 -
1 teaspoon garlic powder
09 -
1/2 teaspoon onion powder
10 -
3/4 teaspoon kosher salt
11 -
1/4 teaspoon black pepper
For the crispy coating
12 -
3/4 cup (45 g) panko breadcrumbs
13 -
2 tablespoons grated parmesan cheese
14 -
1 tablespoon olive oil or olive oil spray
For serving
15 -
Ranch, marinara, or garlic yogurt sauce
# Instructions:
01 -
Steam or blanch the broccoli florets for 3-4 minutes until bright green and just tender. Drain, cool, and chop very fine.
02 -
Wrap the chopped broccoli in a clean kitchen towel and squeeze firmly until most of the water is removed.
03 -
In a large bowl, combine the broccoli, cheddar, mozzarella, parmesan, 3/4 cup panko, eggs, parsley, garlic powder, onion powder, salt, and pepper. Mix until the mixture holds together when pressed.
04 -
Chill the mixture for 15 minutes. Scoop heaping tablespoons and compress into about 24 tight balls.
05 -
Mix the coating panko with parmesan in a shallow bowl. Roll each ball in the crumbs, pressing gently so the coating sticks.
06 -
Heat the oven to 425°F (220°C). Place the balls on a parchment-lined baking sheet, spray or drizzle lightly with olive oil, and bake for 18-22 minutes, turning once, until crisp and golden.
07 -
Let the balls rest for 5 minutes so the cheese settles, then serve warm with ranch, marinara, or garlic yogurt sauce.
# Good to know:
01 -
Makes about 24 small broccoli cheese balls.
02 -
Chilling the mixture helps the balls hold their shape.
03 -
Best served warm, shortly after baking.