Broccoli Cheese Balls

Introducing a savory sensation that will elevate your appetizer game – Broccoli Cheese Balls! Bursting with flavor and wholesome goodness, these crispy delights are the perfect fusion of tender broccoli florets and gooey melted cheese, all wrapped up in a golden, crunchy coating. Whether you’re looking for a crowd-pleasing party snack or a tasty way to sneak in some veggies, these Broccoli Cheese Balls are sure to steal the show. With their irresistible combination of cheesy indulgence and nutritious greens, they’re bound to become a new favorite in your culinary repertoire. So, get ready to delight your taste buds and impress your guests with these irresistible treats!



1 1/2 heaping cups fresh broccoli florets

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 egg, lightly beaten

1/2 cup all-purpose flour

2 eggs, lightly beaten

Vegetable or Canola oil



Steam broccoli until slightly softened. Let cool.

Finely chop broccoli. You want the pieces to be 1/4-inch or less. Place in a large bowl.

Add cheese, red pepper flakes, 1/4 cup Panko crumbs, and 1 egg to bowl with broccoli. Stir well.

Use your hands to shape mixture into balls using about a rounded tablespoon for each ball. You should get 12-14.

Place balls on a plate and refrigerate for at least 30 minutes.

Place flour in a bowl.

Place the 2 lightly beaten eggs in a second bowl and mix in 1 tablespoon water.

Place remaining 2 cups Panko crumbs in a third bowl.

Pour about 2 inches of oil in a Dutch oven or heavy pot. Heat oil to 375 degrees. For best results use a thermometer.

Remove broccoli balls from refrigerator, coat in flour, dip in egg mixture, and then coat in Panko crumbs.

Fry about 4 balls at a time cooking until golden brown on all sides.

Drain on a paper towel-lined plate, Enjoy!

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