Ingredients
Scale
-
- 2 cups fresh broccoli florets (or 10 oz frozen broccoli, thawed and drained)
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 cup breadcrumbs (panko or regular)
- 1 large egg, beaten
- 1 clove garlic, minced (or 1/2 teaspoon garlic powder)
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional, for extra flavor)
- Cooking spray or olive oil for baking
Instructions
-
- Prepare the broccoli:
If using fresh broccoli, steam or blanch it until tender (about 4–5 minutes), then chop it finely. If using frozen broccoli, make sure it’s fully thawed and squeeze out any excess moisture using a clean kitchen towel or paper towels. - Mix the ingredients:
In a large mixing bowl, combine the chopped broccoli, cheddar cheese, Parmesan cheese, breadcrumbs, garlic, onion powder, salt, pepper, and paprika (if using). Add the beaten egg and mix until the ingredients are well combined and form a cohesive mixture. - Shape the balls:
Scoop about 1 tablespoon of the mixture and roll it into a ball using your hands. Repeat with the remaining mixture, placing the balls on a baking sheet lined with parchment paper or a silicone baking mat.
- Prepare the broccoli:
- Preheat the oven:
Preheat your oven to 375°F (190°C). Lightly spray the broccoli cheese balls with cooking spray or brush them with olive oil to help them brown and crisp up in the oven. - Bake the broccoli cheese balls:
Bake the balls for 20–25 minutes, turning them halfway through to ensure even browning. They should be golden brown and firm to the touch when done. - Cool and serve:
Allow the broccoli cheese balls to cool for a few minutes before serving. They’re best enjoyed warm, with your favorite dipping sauce.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 4 balls
- Calories: 135
- Sugar: 1g
- Fat: 8g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 6g