Baked Broccoli and Cheese Balls (Print Version)

Golden, crispy bites packed with melty cheddar and fresh broccoli. Perfect appetizer or wholesome snack.

# What You'll Need:

01 - 2 cups broccoli florets, steamed and finely chopped

02 - 1 small onion, finely diced

03 - 1 cup shredded cheddar cheese

04 - 1/3 cup grated Parmesan cheese

05 - 2 large eggs

06 - 1/2 cup breadcrumbs

07 - 2 cloves garlic, minced

08 - 1/2 teaspoon salt

09 - 1/4 teaspoon black pepper

10 - 1/2 teaspoon dried oregano

11 - 1/4 teaspoon red pepper flakes

12 - Olive oil spray

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper and lightly spray with olive oil.

02 - Steam the broccoli florets until just tender, about 5 minutes. Drain well and finely chop.

03 - In a large mixing bowl, combine the chopped broccoli, onion, cheddar cheese, Parmesan, eggs, and breadcrumbs.

04 - Add garlic, salt, pepper, oregano, and red pepper flakes. Mix until well combined and mixture holds together.

05 - Scoop about 1 heaping tablespoon of mixture and shape into a ball. Place on the prepared baking sheet. Repeat with remaining mixture.

06 - Lightly spray the tops of the balls with olive oil.

07 - Bake for 22 to 25 minutes, or until golden brown and crisp on the outside.

08 - Let cool for 5 minutes before serving. Serve with your favorite dipping sauce.

01 -

They convert even the most skeptical vegetable eaters through pure cheese mathematics
The batter comes together in one bowl, making them ridiculously simple to pull together on busy weeknights

02 -

Excess moisture is the enemy. Squeeze your steamed broccoli dry or the balls will be soggy instead of crispy.
Room temperature ingredients combine more smoothly than cold ones, so let your eggs sit out while you prep.

03 -

Use a cookie scoop for uniform sizing, which helps them bake evenly and look professionally made
Let the mixture rest for 10 minutes before shaping. The breadcrumbs absorb moisture and make the balls easier to roll.