Broccoli dishes do not have to be boring, as long as we’re breathing and living. These Broccoli Cheese Balls are a fantastic meatless entrée or appetizer to present at a friendly get-together. You can make these with either fresh r frozen broccoli, and even the pickiest eaters will devour them!
They are a delicious finger dish to serve at holiday gatherings or game days. You can make them for an after-school snack, and your kids will think you’re the most relaxed parent on the planet.
It’s crispy on the surface with a Panko crumb coating and downright cheesy on the interior with three different types of cheese. The fresh broccoli florets are entirely covered in gooey, melted cheese.
We recommend adding half a teaspoon of red pepper flakes to spice them up. You can cut it down to ¼ of a teaspoon if you prefer.
You’ll also need to prepare the Broccoli Cheese ball mixture in advance and then roll them up into balls. Get them refrigerated for at least half an hour to help them keep their shape.
Then it is floured, bathed in the egg wash, and panko-crusted before being fried until it gets golden. You can use a thermometer to let the oil keep its temperature of 375° to get the best results.
- 1 and a heaping half cup of fresh broccoli florets
- 1 cup of shredded Colby cheese
- 1 cup of shredded Cheddar cheese
- 4 ounces of cut into pieces Velveeta
- Half a teaspoon of crushed red pepper flakes
- 1 and a quarter cup of divided Panko crumbs
- 1 slightly beaten egg
- Half a cup of all-purpose flour
- 2 slightly beaten eggs
- Some vegetables or canola oil
- Start by steaming the broccoli until it gets slightly softened and let it cool a little bit.
- Get the broccoli finely chopped, and the components should be no more than ¼ inch thick. Then place it in a big mixing bowl.
- Toss the broccoli with some cheese, red pepper flakes, a quarter cup of Panko crumbs, and one egg in a mixing bowl. Stir everything together thoroughly.
- Form the mixture into balls with your hands, using a rounded tablespoon for each ball. You should obtain between 12 and 14 balls.
- Refrigerate the balls for at least half an hour after placing them on a plate.
- Get a mixing bowl and place the flour in it.
- In a separate bowl, whisk together the two lightly beaten eggs and one single tablespoon of water.
- In a different bowl, combine the remaining 2 cups of Panko crumbs.
- In a large pot or Dutch Oven, pour approximately 2 inches of oil. Preheat the oil to 375° and use a thermometer to get the best results.
- Get the broccoli balls removed from the refrigerator and get them coated with flour and the egg mixture, and finally, the Panko crumbs.
- Start frying 4 balls at each time, or until they get golden brown on all the sides.
- Drain them on a plate with lined paper towels.