Do Share Recipe

Broccoli Cheese Balls Recipe | Crispy Cheesy Appetizer

I just made these Broccoli Cheese Balls Recipe and I have to tell you — they’re one of the best little bites I’ve pulled together in a while. I couldn’t resist the crispy golden exterior and the gooey cheesy broccoli inside. Every time I took one, I felt like I nailed snack time worthy of a party (or just a cozy evening at home).

If you’re up for something fun, a little indulgent, and packed with flavour — let’s get into it. You can also enjoy a comforting One Skillet Cheesy Broccoli Cheddar Orzo Bake Recipe if you love cheesy broccoli goodness in another form.

Ingredients

Here are everything you’ll need (and why each one is special):

1 ½ heaping cups fresh broccoli florets — fresh works best because the texture stays crisp and the flavour is brighter.
1 cup shredded Colby cheese — great melting texture and mild flavour to balance the sharper cheddar.
1 cup shredded cheddar cheese — adds that classic sharpness and depth of flavour.
4 ounces of Velveeta, cut into small chunks — gives the filling that extra gooey, creamy pull.
½ teaspoon crushed red pepper flakes — just a hint of heat to keep things interesting (you can dial it down if you prefer).
2 ¼ cups Panko crumbs, divided — Panko gives a light, crisp coating that works better than regular breadcrumbs for fry‑ups.
½ cup all‑purpose flour — helps the coating adhere and gives structure to the outer layer.
1 egg, lightly beaten — used in the filling mixture to bind everything together.
2 eggs, lightly beaten — for the breading step (dip stage) so the Panko sticks well.
Vegetable or canola oil (for frying) — neutral oil that handles the high temperature well.

Note: Several serving as a note of full line under the ingredients as per the ingredients quantity.

Variations

Here are some fun ways to tweak or adapt this recipe:

For a dairy‑free version: use a vegan cheddar‑style shreds and a dairy‑free “sliced” melty block instead of Velveeta.
For a lighter or baked option: after shaping and breading the balls, you could bake at ~400 °F (200 °C) until golden instead of frying (though it won’t be quite as crisp).
To boost flavour: add chopped cooked bacon or pancetta to the filling, or mix in finely chopped sun‑dried tomatoes.
For a spicy twist: increase the red pepper flakes or mix in a dash of smoked paprika or cayenne for extra kick.

Cooking Time

Prep Time: ~1 hr (including cooling and shaping)
Cooking Time: ~15 minutes (for frying)
Total Time: ~1 hr 15 minutes

Equipment you need

Here’s what you’ll want on hand and why:

A large pot or Dutch oven (for frying) — to hold enough oil and maintain temperature.
A thermometer (optional but helpful) — to check that oil reaches about 375 °F for optimal crisping.
Mixing bowls — one for filling, one for the flour, one for beaten eggs, one for Panko crumbs.
A cutting board and sharp knife — for chopping the broccoli finely.
A slotted spoon or frying basket — to safely remove balls from hot oil and drain.
Paper towels or a rack — to drain the excess oil after frying.

How to Make Broccoli Cheese Balls Recipe

Prepare the broccoli and filling

Steam the fresh broccoli florets until they’re just tender and then let them cool. Finely chop the broccoli into about ¼‑inch or smaller pieces for even texture. Place in a large bowl and mix with the shredded cheeses, Velveeta chunks, red pepper flakes and ¼ cup of the Panko crumbs and the 1 beaten egg.

Shape and chill the balls

Use your hands to form the mixture into balls (a rounded tablespoon per ball gives you around 12–14). Place them on a tray or plate and refrigerate for at least 30 minutes. Chilling helps them hold their shape during the breading and frying.

Bread and fry

Set up three bowls: one with the flour, one with the two beaten eggs (plus a tablespoon of water if you like), and one with the remaining Panko crumbs. Heat oil in your pot to ~375 °F. Roll each chilled ball in flour, then in the egg mixture, then coat thoroughly in Panko. Fry a few at a time until they’re golden brown on all sides. Drain on paper towels.

If you like the combination of crispy coating with tender veggies, you might also enjoy the Sheet Pan Hot Honey Garlic Chicken and Zucchini Recipe — another easy, flavour-packed meal that comes together beautifully.

Additional Tips for Making this Recipe Better

Here are some things I learned from making this that you might find helpful:

I make sure to chop the broccoli finely so the texture is uniform and nothing feels chunky or awkward.
I keep the oil precisely at about 375 °F; if it’s cooler the coating absorbs too much oil, if hotter the outside burns before the cheese inside melts.
I let the balls rest in the fridge after shaping — this step really makes a difference in keeping them intact when frying.
I always use freshly shredded cheese rather than pre‑shredded cheese because it melts better and tastes fresher.
I serve them hot right away because that gooey centre is at its best right out of the fryer.

How to Serve Broccoli Cheese Balls Recipe?

Serving these little bites is part of the fun. You can place them on a platter, maybe lined with parchment or a decorative doily, and arrange them in a neat circle or in rows. Provide a dipping sauce or two — I like a spicy mayo or a classic marinara. Garnish with a sprinkle of chopped fresh parsley or chives for colour. For presentations, I sometimes set them on mini skewers or toothpicks for easy handling at a party.

Nutritional Information

Just to give you an idea of the nutrition:

Calories: ~322 kcal (per serving)
Protein: moderate amount from the cheeses and broccoli — gives a satisfying bite.
Carbohydrates: from the Panko and a bit from the broccoli — a decent snack level.
Fat: higher due to cheeses and frying — something to consider if you’re watching that, but worth it for the indulgence.

Make Ahead and Storage

Storage

Once the balls are cooked, you can store them in an airtight container in the refrigerator for up to 2‑3 days. Just reheat in a 375 °F oven or air‑fryer until crisp.

Freezing

You can freeze them after shaping (before frying) by placing them on a tray until firm, then transferring to a resealable bag. When you’re ready, fry or bake straight from frozen (you may need a minute or two more).

Reheating

To reheat cooked ones, I pop them into the oven or air‑fryer until they’re hot and crisp again. Avoid microwaving as it will make the coating soggy and the cheese interior lose its gooey texture.

Why You’ll Love This Recipe?

Here are some reasons this recipe stands out:

Delicious contrast of textures — the crunch of the panko outside meets the creamy, gooey cheese & broccoli inside.
Versatile appetizer or snack — great for parties, game‑day, after‑school treats or just a fun side dish.
Gets kids excited about veggies — the broccoli hides deliciously under all that cheese and crispiness.
Customisable — you can tweak the heat, change cheeses, or bake instead of frying for a lighter version.
Satisfying and indulgent yet manageable — it hits that comfort‑food spot without being overly heavy.

Ben Carraoli