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Broccoli Cheese Balls Recipe
Ben Carraoli

Broccoli Cheese Balls Recipe

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).
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Total Time 1 hour 15 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.

Notes

  • 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.