Crispy Broccoli Cheese Balls – These Crispy Broccoli Cheese Balls are the ultimate snack or appetizer when you want something cheesy, crispy, and just plain fun to eat. With fresh broccoli, three types of melty cheese, and a perfectly crunchy Panko coating, they’re kind of addictive in the best way. They’re easy to make, and you won’t believe how fast they disappear—great for game day, family gatherings, or when you’re just craving a cheesy bite. Who says broccoli can’t be exciting?
The first time I made these, I was on a mission to find a new way to serve broccoli that wasn’t steamed or roasted. I wanted something my family would actually get excited about. So, I mixed it with cheese, rolled it up, and fried it—because who doesn’t love crispy, cheesy bites? The kitchen smelled amazing, and I could barely get these onto a plate before my family started grabbing them. Even my picky eater was sold! Now, these are a staple appetizer at our house, especially when we’re craving something warm and comforting.
What makes this Crispy Broccoli Cheese Balls truly special?
These broccoli cheese balls are everything you want in an appetizer: creamy, cheesy, and perfectly crispy on the outside. The mix of Colby, cheddar, and Velveeta makes the filling extra gooey, while the broccoli adds a little freshness (and hey, even some nutrients!). The red pepper flakes give just the right kick, and that Panko coating? It’s next-level crunchy. Plus, they’re so versatile—fry them up for a crowd or bake them for a lighter option. Either way, these are sure to be a hit with anyone who loves a good cheesy snack.
What You Need To Make This Crispy Broccoli Cheese Balls Recipe?
Broccoli Florets: Fresh broccoli adds a nice, slightly earthy flavor that balances the richness of all that cheese. Make sure to chop it up pretty fine so it blends well with the other ingredients. And hey, sneaking in some veggies never hurts!
Colby and Cheddar Cheese: This combo is the cheesy magic here. Colby brings a mild, creamy flavor, while cheddar adds a little sharpness to keep things interesting. Together, they melt beautifully for that gooey center we all love.
Velveeta: Velveeta might be a bit old-school, but it’s what makes these cheese balls extra creamy. It melts like a dream, giving you that luscious, cheesy bite. Cut it into small pieces so it mixes well and melts evenly.
Crushed Red Pepper Flakes: Just a pinch of these goes a long way. They add a subtle heat that wakes up the flavor without overpowering it. If you’re making these for kids, you could leave them out or keep them light.
Panko Crumbs: Panko is the secret to that perfect crispy coating. They’re lighter and crunchier than regular breadcrumbs, so you get that satisfying crunch in every bite. Make sure to save some for the coating—you’ll need it!
Steps To Make Crispy Broccoli Cheese Balls:
Steam the Broccoli: First up, steam the broccoli just until it’s a little tender—you don’t want it too soft since we’re going for some texture here. Let it cool down, then chop it up as finely as you can, around 1/4-inch pieces or so. Throw it into a big bowl, and we’re ready to go!
Mix the Cheesy Filling: Now, add the Colby, cheddar, and those chunks of Velveeta to the bowl. Sprinkle in the red pepper flakes, a handful of Panko crumbs (about 1/4 cup), and one of the eggs (lightly beaten). Give it all a good mix, getting that cheese evenly distributed. It’s going to look and smell so good at this point—you’ll want to taste, but let’s save that for later!
Form the Balls: This is the fun part! Scoop out about a rounded tablespoon of the mixture and roll it into a ball with your hands. You’ll end up with about 12-14 of these cheesy little guys. Set them on a plate, then cover and chill them in the fridge for at least 30 minutes to help them firm up.
Want To Save This Recipe?
Set Up Your Breading Station: While the balls are chilling, set up a little assembly line: one bowl with flour, another with the other 2 eggs (lightly beaten with just a splash of water), and the last one with the remaining Panko crumbs. This is going to give them that perfect golden crunch.
Heat the Oil: Pour about 2 inches of oil into a heavy pot or Dutch oven and heat it up to 375°F. If you have a thermometer, great—if not, just test with a small piece of bread to see if it sizzles right away.
Bread the Balls: Take the broccoli balls out of the fridge. Roll each one in flour first, then dip in the egg mixture, and finally, give it a good roll in the Panko crumbs to coat it all over.
Fry Until Golden: Working in small batches, carefully lower about 4 balls at a time into the hot oil. Let them cook for a few minutes, turning occasionally, until they’re beautifully golden and crispy. When they’re done, scoop them out and let them drain on a paper towel-lined plate.
Serve Warm and Enjoy: These broccoli cheese balls are best enjoyed warm, while the cheese is all melty and gooey. Grab a plate, maybe a dipping sauce, and dig in. Trust me, they’ll disappear fast!
Tip:
For the ultimate crunch and flavor, make sure your broccoli cheese balls are well chilled before you start frying them. This step really helps them hold together in the hot oil, keeping that cheesy goodness from leaking out. And here’s a little trick: if you like an extra-crispy coating, double-dip them! Roll each ball in flour, then egg, then Panko crumbs, and repeat the egg and Panko steps one more time. This creates a thicker crust that’s seriously crunchy. Oh, and use a thermometer to keep the oil at a steady 375°F—it’s the sweet spot for a perfectly golden, crisp exterior without getting greasy.
Frequently Asked Questions:
Can I bake these instead of frying?
Yes! If you prefer baking, just preheat your oven to 400°F, line a baking sheet with parchment paper, and arrange the breaded balls on it. Give them a light spray with cooking oil, then bake for about 20-25 minutes or until they’re golden and crispy.
Can I make these ahead of time?
Absolutely! You can prep these a day ahead by forming and breading the balls, then just cover them and keep them in the fridge until you’re ready to cook. When it’s time to serve, fry (or bake) them fresh for the best texture and flavor.
Can I use frozen broccoli?
Sure thing! Just thaw it out first and make sure to pat it dry well, as frozen broccoli can hold extra moisture. This will keep the filling from being too soft and help the balls stay together.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Crispy Broccoli Cheese Balls
Ingredients
- 1 1/2 heaping c fresh broccoli florets
- 1 c shredded Colby cheese
- 1 c shredded cheddar cheese
- 4 oz Velveeta cut into small chunks
- 1/2 tsp crushed red pepper flakes
- 2 1/4 c Panko crumbs divided
- 1 egg lightly beaten
- 1/2 c all-purpose flour
- 2 eggs lightly beaten
- Vegetable or canola oil for frying
Instructions
Steam the Broccoli
- Start by steaming the broccoli just until it’s a little tender—don’t let it get too soft. Let it cool down a bit before chopping.
Chop and Mix
- Finely chop the broccoli into pieces about 1/4 inch or smaller. Add it to a large bowl. Then toss in the Colby, cheddar, Velveeta, red pepper flakes, 1/4 cup of Panko crumbs, and 1 beaten egg. Stir it all together, making sure everything is blended nice and evenly.
Form the Balls
- Using your hands, shape the mixture into small balls, about a rounded tablespoon each. You should end up with around 12-14 balls. Place them on a plate, cover, and pop them in the fridge for at least 30 minutes to firm up.
Set Up the Breading Station
- Grab three bowls: one with the flour, one with the other 2 eggs lightly beaten with a splash of water, and the last one with the remaining Panko crumbs.
Heat the Oil
- Pour about 2 inches of oil into a Dutch oven or heavy pot and heat it to 375°F. If you have a thermometer, use it here to keep the temperature steady.
Bread the Balls
- Take the chilled broccoli balls from the fridge. Roll each one in flour, dip it in the egg mixture, and coat it with Panko crumbs for that extra crunch.
Fry Until Golden
- Carefully place about 4 balls at a time into the hot oil, cooking until they’re golden brown on all sides. Lift them out with a slotted spoon and place them on a plate lined with paper towels to soak up any extra oil.
Serve and Enjoy
- These are best served warm! Enjoy the gooey, cheesy goodness with a crispy outside.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
