Description
Looking for a tasty snack? Try making these delicious Broccoli Cheese Balls! Discover a new favorite recipe today.
Ingredients
Scale
- 3 cups (300g) broccoli florets, finely chopped
- 2 cups (200g) sharp cheddar cheese, freshly grated
- 3/4 cup (75g) parmesan cheese, freshly grated
- 2 large eggs, lightly beaten
- 1/2 cup (60g) all-purpose flour
- 3 cloves garlic, minced
- 1/2 teaspoon dried Italian herbs
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups (150g) panko breadcrumbs for coating
- 3 tablespoons olive oil (if baking)
Instructions
- Step 1: Prepare the broccoli Start by bringing a large pot of salted water to a rolling boil. Add your broccoli florets and blanch them for 2 minutes until they’re bright green and slightly tender. Immediately transfer to an ice bath to stop the cooking process. Once cooled, drain thoroughly and pat dry with paper towels. Finely chop the blanched broccoli – you want small pieces that will incorporate easily into your mixture but still provide nice texture and visible specks of green.
- Step 2: Create the cheese mixture In a large mixing bowl, combine your chopped broccoli, freshly grated cheddar and parmesan cheeses, minced garlic, dried Italian herbs, nutmeg, salt, and pepper. The nutmeg might seem unexpected, but it adds a subtle warmth that complements the cheese beautifully. Mix until the ingredients are evenly distributed, then add the beaten eggs and flour. Stir until everything is well combined and the mixture holds together when pressed.
- Step 3: Chill the mixture Cover your bowl with plastic wrap and refrigerate for at least 30 minutes, though an hour is even better. This resting period is crucial – it allows the flour to absorb moisture and the flavors to meld, making the mixture easier to shape and enhancing the final taste of your broccoli cheese balls.
- Step 4: Shape the balls Once chilled, remove the mixture from the refrigerator. Using a tablespoon or small cookie scoop for consistency, portion out the mixture and roll between your palms to form balls approximately 1½ inches in diameter. If the mixture sticks to your hands, lightly wet your palms with cold water between rolling each ball.
- Step 5: Coat the balls Place your panko breadcrumbs in a shallow dish. Roll each ball in the breadcrumbs, gently pressing to ensure the coating adheres well. For an extra-crispy exterior, you can double-coat by dipping the breaded balls in beaten egg and then back in the breadcrumbs.
- Step 6: Cook to golden perfection You have three delicious cooking options: Baking, Air frying, or Frying. Serve your broccoli cheese balls warm while the centers are still gooey and the exteriors are at their crispiest!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg