Party-perfect broccoli bites in 35 minutes
Crispy outside, melty-cheesy inside, these broccoli cheese balls are an easy, bake-or-air-fry appetizer that freezes well and disappears fast.
Why you’ll love it
- Bite-size, kid-friendly appetizer aligned to searches like broccoli cheese bites and broccoli appetizer
- Two methods: oven-baked or air fryer, using pantry breadcrumbs for a crisp shell
- Make-ahead + freezer-friendly; reheat straight from frozen for holiday cheese balls platters
- Balanced flavor with garlic and three cheeses; no green onion added
- Simple, reliable steps that answer how to make cheese balls at home
Ingredients (notes only)
Broccoli mix
- Broccoli florets, steamed just-tender and finely chopped (dry well to avoid soggy centers)
- Shredded sharp cheddar (flavor and melt)
- Low-moisture part-skim mozzarella (stretchy melt)
- Finely grated Parmesan (umami + helps bind)
- Eggs (binder)
Dry + seasoning
- Panko breadcrumbs (crunch; use gluten-free if needed)
- Garlic powder, onion powder, smoked paprika, salt, black pepper
- Red pepper flakes (optional heat)
For coating + cook
- Extra panko + Parmesan (crunchy crust)
- Neutral oil spray (for baking/air frying)
- Dips: marinara, ranch, honey-mustard, or garlic yogurt sauce
Full measurements are in the recipe card.
Step-by-step
- Steam & dry: Steam broccoli until bright green and just-tender. Cool, then chop very finely. Press between paper towels to remove moisture.
- Mix: In a bowl, combine chopped broccoli, cheeses, eggs, panko, and seasonings. The mixture should hold when pressed.
- Scoop & roll: Scoop tablespoon portions and roll into balls.
- Coat: Combine extra panko with Parmesan. Roll balls to coat; mist all sides with oil spray.
- Bake (or Air Fry)
- Oven: 400°F on a parchment-lined sheet 18–20 minutes, turning once, until deep golden.
- Air Fryer: 375°F for 10–12 minutes, shaking halfway, until crisp and browned.
- Serve: Rest 3 minutes to set, then serve hot with your favorite dip.
Pro tips
- Dry broccoli well — excess moisture is the #1 reason balls split or turn soft.
- Finely chop: smaller bits pack tighter and hold shape.
- Chill 15 minutes before cooking for extra tidy rounds.
- Coat twice for ultra crunch: quick mist, roll again in crumbs, mist once more.
- Season confidently — broccoli loves salt, garlic, and a little heat.
- For crowds: keep batches warm at 200°F on a rack so they stay crisp.
Variations
- Garlic cheese balls: Add 1 extra teaspoon garlic powder and a pinch of Italian seasoning.
- Gluten-free: Use GF panko.
- Spicy: Mix in minced pickled jalapeño or extra red pepper flakes.
- Broccoli balls recipe (no mozzarella): Swap mozzarella for more cheddar and 1 extra tablespoon Parmesan.
- Holiday cheese balls: Bake, cool, then roll lightly in extra-fine panko for a “snowy” look for party trays.
How to serve
- On a platter with marinara, ranch, or garlicky yogurt dip
- Add to game-day spreads with wings and sliders
- Pack in lunchboxes; they reheat quickly and travel well
Make ahead & storage
- Prep ahead: Form balls, cover, and refrigerate up to 24 hours.
- Store cooked: Airtight, 4 days in the fridge.
- Freeze: Freeze formed uncooked balls on a tray, then bag up to 2 months.
- Reheat: From fridge 350°F 8–10 minutes; from frozen 350°F 12–15 minutes (air fryer or oven) until hot and crisp.
FAQs
Can I use frozen broccoli?
Yes. Thaw completely and squeeze very dry before chopping.
Why did my balls flatten?
The mixture was too wet or oven temp was low. Dry broccoli well and preheat fully.
Can I deep-fry these?
Yes. 350°F oil for 2–3 minutes until golden. Drain well.
How do I make them cheesier without leaking?
Keep mozzarella amount modest and chill formed balls 15 minutes before cooking.
Simple Nutrition (estimate)
Per serving (6 servings; about 4 balls each): 200 kcal, 12 g fat, 14 g protein, 12 g carbs, 420 mg sodium.
Broccoli Cheese Balls (Baked or Air Fryer)
Crisp, melty broccoli cheese balls you can bake or air fry in about 35 minutes. Freezer-friendly and perfect for party platters, game day, and holiday appetizers.
Ingredients
Equipment
Method
- Steam broccoli until just-tender. Cool, chop very finely, and pat very dry.
- In a bowl combine broccoli, cheddar, mozzarella, 1/4 cup Parmesan, eggs, 1 cup panko, garlic powder, onion powder, paprika, salt, pepper, and red pepper flakes. Mix until cohesive.
- Scoop tablespoon portions; roll into 24 balls. Chill 15 minutes if time allows.
- Mix 3/4 cup panko with 2 tbsp Parmesan. Roll balls to coat. Mist with oil spray.
- Bake: Place on parchment-lined sheet and bake at 400°F for 18–20 minutes, turning once, until deep golden and crisp.
- Air fry: Cook at 375°F for 10–12 minutes, shaking halfway, until browned and crisp.
- Rest 3 minutes, then serve hot with dips.
Nutrition
Notes
Gluten-free: Use GF panko. Spicy: Add 1–2 tsp minced pickled jalapeño. Freeze: Form balls, freeze, then bake/air fry from frozen (add a few minutes). Alternate: Deep fry at 350°F for 2–3 min until golden. Equipment: sheet pan, parchment, air fryer, scoop.