Cheesy veggie appetizers (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups finely chopped cooked broccoli
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1 cup shredded cheddar cheese
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½ cup grated Parmesan cheese
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1 large egg
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½ cup breadcrumbs (plus more for coating)
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1 clove garlic, minced
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½ teaspoon onion powder
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½ teaspoon salt
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¼ teaspoon black pepper
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¼ teaspoon red pepper flakes (optional, for a bit of heat)
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1 tablespoon fresh parsley, chopped (optional)
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Cooking spray or oil (for frying or baking)
# Instructions:
01 -
If you're planning to bake the cheese balls, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
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Make sure your cooked broccoli is finely chopped - this helps it blend well with the other ingredients and ensures the balls hold together nicely.
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In a large mixing bowl, combine the chopped broccoli, cheddar cheese, Parmesan cheese, egg, breadcrumbs, minced garlic, onion powder, salt, black pepper, and red pepper flakes (if using). Mix thoroughly until all ingredients are well incorporated.
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Using your hands or a small cookie scoop, portion out about 1-2 tablespoons of the mixture and roll it between your palms to form a ball. If the mixture feels too sticky to work with, add a bit more breadcrumbs to help it hold its shape.
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Place additional breadcrumbs in a shallow dish. Roll each ball in the breadcrumbs until evenly coated on all sides. This extra coating will create a crispy exterior when cooked.
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For a healthier version, arrange the coated balls on your prepared baking sheet, spacing them about an inch apart. Lightly spray the tops with cooking spray to help them brown. Bake for 20-25 minutes, turning halfway through, until they're golden brown and crispy on the outside.
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For a more indulgent version, heat about 1 inch of oil in a pan over medium heat. Once hot, carefully add the balls in batches (don't overcrowd the pan). Fry for 2-3 minutes per side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
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Serve the broccoli cheese balls warm, garnished with fresh chopped parsley if desired. They're delicious on their own or with a dipping sauce like marinara, ranch, or garlic aioli.
# Notes:
01 -
You can use leftover steamed or roasted broccoli for this recipe - just make sure it's not too soggy.
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For a gluten-free version, substitute regular breadcrumbs with gluten-free breadcrumbs or crushed Rice Chex cereal.
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These can be made ahead and reheated in a 350°F oven for 10 minutes until warmed through and crispy again.