Broccoli Cheese Balls combine steamed broccoli with Colby, cheddar, processed cheese, chile flakes, and panko, then use a three-stage coating before frying. The recipe makes 12 to 14 balls and records 60 minutes of preparation, 15 minutes of cooking, and 75 minutes total. A mandatory 30-minute refrigeration follows shaping, and frying is limited to four balls at a time in two inches of oil heated to 375°F. The source numeric serving field is null, so the 12-to-14-piece yield must remain intact without inventing a serving count.
Broccoli Cheese Balls Ingredients
null: 1 1/2 cups fresh broccoli florets, heaping; 1 cup shredded Colby cheese; 1 cup shredded cheddar cheese; 4 ounces Velveeta, cut into small chunks; 1/2 teaspoon crushed red pepper flakes; 2 1/4 cups Panko crumbs, divided; 1 large egg, lightly beaten; 1/2 cup all-purpose flour; 2 large eggs, lightly beaten; Vegetable or canola oil, for frying.
If you enjoy this recipe, you may also like Cheesy Pizza Pockets.
How to Make Broccoli Cheese Balls
- Steam Broccoli: Steam broccoli until slightly softened. Let cool.
- Finely Chop Broccoli: Finely chop broccoli into pieces 1/4-inch or smaller. Transfer to a large bowl.
- Prepare Mixture: Add cheeses, crushed red pepper, 1/4 cup Panko crumbs, and 1 beaten egg to the broccoli. Stir well to combine.
- Shape Balls: Use hands to shape mixture into balls using about a rounded tablespoon per ball (yields 12-14 balls). Place balls on a plate and refrigerate for at least 30 minutes.
- Prepare Breading Stations: Set up three bowls: first with flour, second with 2 beaten eggs and 1 tablespoon water, third with remaining 2 cups Panko crumbs.
- Heat Oil: Pour about 2 inches of oil into a Dutch oven or heavy pot. Heat oil to 375°F, using a thermometer for accuracy.
- Bread and Fry Balls: Remove broccoli balls from the refrigerator. Coat each in flour, then dip in the egg mixture, and finally coat with Panko crumbs. Fry 4 balls at a time until golden brown on all sides.
- Drain and Serve: Transfer fried balls to a paper towel-lined plate to drain. Serve warm.
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Order Matters
Steam one and one-half heaping cups broccoli florets until slightly softened, cool, and chop to quarter-inch pieces or smaller. Combine with one cup shredded Colby, one cup shredded cheddar, four ounces processed cheese chunks, one-half teaspoon red pepper flakes, one-quarter cup panko, and exactly one beaten egg. Shape rounded-tablespoon portions into 12 to 14 balls and refrigerate at least 30 minutes. Prepare three bowls: one-half cup flour; exactly two beaten eggs mixed with one tablespoon water; and the remaining two cups panko. Heat about two inches vegetable or canola oil in a heavy pot to 375°F. Coat each chilled ball in flour, egg, then panko. Fry exactly four at a time until golden on all sides, transfer to paper towel, and serve warm.
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Critical Visual and Timing Cues
Steam broccoli only until slightly softened because it still needs enough structure to chop and bind. Pieces larger than one quarter inch can make the balls crack, while wet broccoli can loosen the mixture. The three cheeses should distribute evenly with the quarter-cup panko and single beaten egg. Use a rounded tablespoon for consistent 12-to-14-piece sizing, then preserve the full 30-minute chill so the shapes firm. Keep the breading order flour, egg-and-water, then panko; reversing it prevents an even crust. A thermometer should confirm 375°F before frying. Four balls at once protect the oil temperature. Turn as needed until all surfaces are golden, then let excess oil drain on paper towel without stacking the hot pieces.
Serving and Storage
Serve the 12 to 14 balls warm, when the panko crust is crisp and the cheeses are soft. Because the numeric serving field is null, describe the piece yield rather than assigning an unsupported number of people. Refrigerate cooled leftovers promptly due to egg and three cheese components. Reheat thoroughly in a method that restores the crumb rather than returning cold balls to oil without temperature control. The recipe contains dairy, eggs, wheat, and fried food; check panko and processed cheese packaging for additional allergens. Keep raw breading egg separate from the cooked batch, discard leftover coating that contacted it, and use clean tongs or a clean slotted spoon for draining. No dipping sauce is included in the source, so it remains optional personal service only.
Practical Kitchen Notes
The total two and one-quarter cups panko is divided exactly: one-quarter cup enters the broccoli mixture and two cups form the outer coating. Eggs are also separated: one lightly beaten egg binds the filling, then two different eggs are beaten with one tablespoon water for breading. Do not pour all three eggs into the mixture. Colby and cheddar each remain one cup, while processed cheese is four ounces cut into small chunks. The oil type may be vegetable or canola, and its practical depth is about two inches rather than a fixed cup measure. Keep the half teaspoon crushed red pepper; the source does not add salt, garlic, or other seasoning. Measure and stage every divided component before shaping.
Details Worth Preserving
A steamer, knife, large bowl, three breading bowls, plate, heavy pot or Dutch oven, thermometer, and paper towel should be ready. Cool steamed broccoli before adding cheese or egg. Compress each rounded-tablespoon portion enough to hold but avoid making a dense paste. Refrigerate the full plate for at least 30 minutes, using that time to arrange the breading line and bring oil toward 375°F. Work with one ball at a time through all three bowls and press panko gently onto bare patches. Lower only four into the oil, allow temperature to recover between batches, and maintain safe space around the pot. Drain in one layer and serve once the center is hot and the exterior has stopped shedding excess oil.
Recorded Recipe Tips
- For additional flavor, mix 5 pieces of cooked and crumbled bacon into the broccoli mixture.
Conclusion
Broccoli Cheese Balls makes 12-14 balls in 75 recorded minutes, plus any separately stated baking, chilling, rising, resting, or cooling time. Preserve every listed quantity and instruction for the intended result.
Frequently Asked Questions
- → How many servings does Broccoli Cheese Balls make?
It makes 12-14 balls and does not record a numeric serving count.
- → How long does Broccoli Cheese Balls take?
The recipe records 60 minutes of preparation, 15 minutes of cooking, and 75 minutes total, plus any separately stated baking, chilling, rising, resting, or cooling time.
- → What equipment should be ready?
Prepare Dutch oven or heavy pot; Steamer; Thermometer; Mixing bowls; Paper towels before starting.
- → Can I change the recorded method?
For the verified result, keep the listed quantities, temperatures, timing, and ordered instructions exactly as written. Use only optional variations explicitly recorded in the source.