Baked Broccoli Cheese Balls
Delicious bites of crispy, golden-brown exteriors filled with gooey cheddar cheese centers, perfect for appetizers or family-friendly snacks.
Ingredients
Main Ingredients
- 2 cups fresh broccoli florets, chopped finely Blanched before mixing
- 1 cup sharp cheddar cheese, shredded For that irresistible gooeyness
- 1/2 cup grated Parmesan cheese Adds a nice depth of flavor
- 1 cup breadcrumbs, preferably panko For extra crunch
- 1/2 cup creamy sour cream Greek yogurt can be used as a healthier option
- 2 large eggs, beaten To bind everything together
- 2 cloves garlic, minced For aromatic goodness
- 1 teaspoon onion powder Offers a hint of sweetness
- Salt and pepper to taste For seasoning
- Fresh parsley, chopped Optional, for a sprinkle of color
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Blanch the finely chopped broccoli florets in boiling water for about 2-3 minutes until bright green and tender, then drain and cool under cold running water.
- Squeeze out the excess water from the cooled broccoli.
- In a large mixing bowl, combine the broccoli, cheddar cheese, Parmesan cheese, breadcrumbs, sour cream, beaten eggs, minced garlic, onion powder, salt, and pepper. Mix well.
- Take small portions of the mixture and roll them into balls about the size of a golf ball, ensuring they are compressed.
- Line a baking sheet with parchment paper and arrange the balls on the sheet, spacing them out.
Cooking
- Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.
- Let them cool slightly before serving.
Notes
If possible, double coat the balls in breadcrumbs for extra crunch. Use cold cheese for better melting. Store leftovers in an airtight container in the fridge for up to 3 days.