Broccoli Cheese Balls

This crispy and gooey broccoli cheese ball recipe transforms simple ingredients into irresistible bites that disappear from appetizer trays within minutes. The contrast of the crunchy panko exterior and the melty three-cheese interior studded with fresh broccoli creates the perfect flavor bomb for any gathering.

I first made these for a Super Bowl party after my son declared he "hated all green things," and watched in amazement as he devoured four of them without realizing they were packed with broccoli. Now they're requested at every family gathering.

Ingredients

• Fresh broccoli florets: creates the perfect texture and bright flavor when finely chopped
• Colby cheese: brings a mild creaminess that balances the sharper flavors
• Cheddar cheese: adds that classic sharp flavor and beautiful orange color
• Velveeta: provides the unmistakable smooth melt factor that holds everything together
• Crushed red pepper flakes: add just enough heat without overwhelming the palate
• Panko breadcrumbs: create a dramatically crispier exterior than regular breadcrumbs
• Eggs: act as the essential binding agent for both the filling and the coating
• All-purpose flour: helps the egg wash adhere properly to create the perfect crust
• Vegetable or canola oil: provides the ideal medium for frying with its high smoke point

Step-by-Step Instructions

Steam the Broccoli:

Cook the broccoli florets just until slightly tender but still bright green and with some bite left. Overcooking will make the filling too wet. Cool completely before proceeding to prevent the cheese from melting prematurely.

Chop and Mix:

Finely chop the cooled broccoli into tiny pieces no larger than a quarter inch. The small size ensures even distribution throughout each ball and prevents large chunks that might cause the balls to fall apart. Combine with all three cheeses, red pepper flakes, a portion of panko, and one beaten egg, mixing thoroughly until everything is well incorporated.

Form the Balls:

Use your hands to shape the mixture into uniform balls approximately the size of a golf ball using a rounded tablespoon measure for consistency. If the mixture feels too soft to hold its shape, refrigerate for 15 minutes before forming. The mixture will be slightly sticky but should hold together when compressed.

Chill Thoroughly:

Place the formed balls on a plate and refrigerate for at least 30 minutes or up to overnight. This crucial step firms up the cheese mixture and makes the coating process much easier while ensuring the balls maintain their shape during frying.

Prepare Coating Station:

Set up a three-bowl breading station with flour in the first bowl, beaten eggs mixed with a splash of water in the second, and the remaining panko crumbs in the third. Having everything ready in advance makes the coating process efficient and less messy.

Bread the Balls:

Working with one ball at a time, roll it in flour until completely coated, shake off excess, then dip in egg mixture allowing any excess to drip off, and finally roll in panko pressing gently to adhere. The flour ensures the egg sticks while the egg ensures the panko adheres for maximum crispiness.

Fry to Golden Perfection:

Heat oil to exactly 375 degrees in a heavy pot using a thermometer for accuracy. Fry the balls in small batches to maintain oil temperature until they reach a deep golden brown on all sides, about 2-3 minutes total. Use a spider strainer or slotted spoon to gently turn them for even browning.

Drain and Serve:

Remove the fried balls to a paper towel-lined plate to absorb excess oil. Let them cool for just 2-3 minutes before serving as the cheese inside will be extremely hot.

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My absolute favorite part of this recipe is watching peoples faces light up when they bite into these unassuming little balls and discover the explosion of gooey cheese inside. Even my mother-in-law who claims to dislike broccoli asked for the recipe after trying them at our last holiday gathering.

Make-Ahead Options

These broccoli cheese balls work beautifully as a make-ahead appetizer. You can prepare them up to the breading stage and refrigerate for up to 24 hours before frying. For even longer storage, freeze the breaded balls on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. When ready to serve, fry directly from frozen, adding just 1-2 minutes to the cooking time. This makes them perfect for unexpected guests or party planning.

Serving Suggestions

While these cheese balls are delicious on their own, they reach new heights when paired with the right dipping sauce. Try serving them with a spicy ranch dressing, marinara sauce, or a sriracha mayo for an extra flavor kick. For a more substantial offering, arrange them on a platter with other finger foods like chicken wings, stuffed mushrooms, and vegetable crudités. They also make a fantastic addition to a soup and salad lunch when you want something a bit more special.

Healthier Alternatives

If you prefer to avoid deep frying, these broccoli cheese balls adapt well to other cooking methods. Air fryer enthusiasts can cook them at 375°F for approximately 10 minutes, turning halfway through. For oven baking, place them on a parchment-lined baking sheet and cook at 425°F for about 15 minutes until golden and heated through. While they won't achieve quite the same level of crispiness as the fried version, they'll still deliver on flavor and that wonderful cheese pull when bitten into.

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Frequently Asked Questions

→ Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli. Thaw it completely and pat it dry to remove excess moisture before chopping.

→ Can I bake these instead of frying?

Yes, you can bake them. Preheat your oven to 400°F, place the balls on a parchment-lined baking sheet, and bake for 20-25 minutes, turning them halfway through.

→ Can I add other ingredients to the filling?

Absolutely! Cooked bacon, diced jalapeños, or caramelized onions can enhance the flavor further.

→ What is the best oil for frying?

Vegetable or canola oil works perfectly as they have a neutral flavor and a high smoke point for frying.

→ How can I ensure my cheese balls hold together while frying?

Make sure to refrigerate the balls for at least 30 minutes to firm them up before frying. This helps them hold their shape.