Broccoli Cheese Balls

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Broccoli Cheese Balls are a tasty finger dish to serve at holiday gatherings or on game day. Make these for an after-school snack, and your kids will think you’re the coolest mom on the planet. These Broccoli Cheese Balls, along with Fried Mac and Cheese, are the finest child snack I’ve ever had.

Broccoli Cheese Balls have a crispy exterior with three varieties of melted cheese and fresh broccoli within. Make a delicious appetizer!


1 1/2 cups broccoli florets (fresh)
1 cup Colby cheese, shredded
1 cup cheddar cheese, shredded
a quarter pound Velveeta cheese, sliced into little pieces
1/2 teaspoon red pepper flakes, crushed
1 egg, lightly beaten 2 1/4 cup Panko crumbs, divided
1/2 cup flour (all-purpose)
2 gently beaten eggs
Canola or vegetable oil


Broccoli should be steamed until it is somewhat softened. Allow to cool.

Broccoli, finely chopped The components should be no more than 1/4-inch thick. Place in a large mixing basin.

Toss broccoli with cheese, red pepper flakes, 1/4 cup Panko crumbs, and 1 egg in a mixing bowl. Stir everything together thoroughly.

Form the mixture into balls with your hands, using approximately a rounded tablespoon for each ball. You should obtain between 12 and 14 points.

Refrigerate the balls for at least 30 minutes after placing them on a platter.

In a mixing basin, combine flour and baking powder.

In a separate dish, whisk together the 2 gently beaten eggs and 1 tablespoon water.

In a different dish, combine the remaining 2 cups Panko crumbs.

In a Dutch oven or large pot, pour about 2 inches of oil. Preheat the oil to 375 degrees Fahrenheit. Use a thermometer for the best results.

Remove the broccoli balls from the refrigerator and coat them in flour, egg mixture, and Panko crumbs.

4 balls at a time should be fried till golden brown on both sides.

Drain on a platter lined with paper towels.

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