Baked Broccoli Cheese Balls Recipe

Dwelling, respiration proof that broccoli recipes don’t must be boring…. These Baked Broccoli Cheese Balls are an outrageously scrumptious meat-free meal or fabulous bites to serve at a gathering. Make these with recent or frozen broccoli, and watch as even the pickiest of eaters scoff them down!

“Freeze! Lower! Don’t transfer!”

“Sooner, quicker, quicker!”

“Chop chop chop, come on, let’s get this scene performed!”

Now – let’s discuss Broccoli Balls!

Baked Broccoli Cheese Balls: Good meat-free occasion snacks

Immediately is Monday Meatball Mania, one more “factor” I do to create my very own amusement. My pal Jo from Jo Cooks and I agreed to every share a meatball recipe on the final Monday of each month. And that’s nearly the one rule there’s.

Besides….that it must be a meatball recipe… and these Baked Broccoli Cheese Balls are fully devoid of any type of meat. Hmm…..I ponder if Jo will declare this to be a foul? 😉 We will see!

These infants definitely don’t style wholesome – however they’re. You’ll be stunned how a lot broccoli you utilize – a complete very giant head – and they’re baked, not fried. They arrive out fantastically golden, they keep fairly spherical, and so they’re actually juicy and moist inside.

I haven’t served these Baked Broccoli Cheese Balls at a gathering but however I positively plan to within the close to future as a result of they reheat properly and I believe they’ll be a complete crowed pleaser. And so they’re fabulous as a meal too. Within the picture beneath, I served this with a lemon pilaf and a fast sautéed kale facet (recipe within the notes!). – Johnsat x

Extra Fabulous Broccoli Recipes

In case you love broccoli as a lot as me, have a browse of all my broccoli recipes! -> Broccoli Recipes

Extra fabulous Broccoli recipes

• Broccoli Gratin

• Tremendous Fast Broccoli Pasta

• Broccoli Salad with Lighter Creamy Dressing

• Broccoli Fritters – plus Chicken Broccoli Fritters

• Straightforward Broccoli Cheese Soup

• Browse all Broccoli Recipes

Baked Broccoli Cheese Balls Recipe

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Serves: 3 Prep Time: 15 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 374 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cups (packed) roughly chopped soft cooked broccoli (well drained) (~400g/13 oz raw broccoli) (Note 1)
• 1 cup panko breadcrumbs
• 2 eggs
• ¾ cup shredded cheese (Cheddar, Colby or Tasty cheese are my usual)
• 2 shallots / scallions , finely sliced
• 2 cloves garlic , minced
• ¼ tsp salt
• Black pepper
• Olive oil spray
• 2/3 cup plain yoghurt
• Zest of 1/2 lemon
• 1 tbsp lemon juice
• ½ garlic clove , minced
• 2 tsp extra virgin olive oil (adjust to taste, depends on fat % of yoghurt used)
• Salt and pepper, to taste

Instructions

1. Preheat oven to 200C/390F (all oven types).
2. Line tray with baking / parchment paper. (Note 2)
3. Place all ingredients (except oil spray) in a bowl. Mix well to combine, mashing up the broccoli as you go (like when you are cooking mince).
4. Scoop up a heaped tablespoon, then press in firmly. Flick out into your hand then form into a ball. Place on tray. Repeat with remaining mixture – should make 15 – 18 balls.
5. Spray with oil then bake for 25 minutes, or until the surface is slightly crisp and golden.
6. Serve with Lemon Yoghurt Sauce – it also goes great with ketchup!
7. Sauce: Mix ingredients together then set aside for at least 20 minutes to allow the flavours to meld.

Notes

1. This can be made with fresh or frozen broccoli. If using fresh, you’ll need 1 giant head or 2 medium heads. Ensure the broccoli is cooked until soft so it is easier to “mash” and mould into meatball shapes.
Chopping and cooking fresh broccoli: Cut the florets off the broccoli then break up into medium pieces. Cut the thinner stem into about 2.5cm / 1 inch pieces. If you want to use the thick main stem, peel the outer skin (which is tough) then cut into 2.5 cm / 1” x 1cm / 2/5” batons. Boil water in a large saucepan (or do this step in a steamer). Plonk the stems in first, cook for 2 minutes. Then add the florets and cook for 3 minutes, or until soft. Drain well.
2. Storing: Cool then place in an airtight container. For a quick reheat, use the microwave, or otherwise reheat in the oven. These also freeze well once cooked, thaw then reheat at 180C/350F for about 5 minutes. Can be made ahead, form balls, then refrigerate (not freeze), then bake later.
3. Pictured in the photo in post with: Lemon Rice Pilaf and quick sautéed kale (tear off a few handfuls of kale, rip leaves off the tough centre stem, tear into bite size pieces. Saute in a bit of oil with a handful of pre shredded carrots (I always have Just Veg from Woolies on hand), season with S&P and finish with a sprinkle of crushed almonds.
4. GLUTEN FREE OPTION: Sub breadcrumbs with 3/4 cup almond meal. 
5. Nutrition is for 1/3 of the recipe which is a meal size serving (for an adult). Gluten free option: increases to 387 calories, carbs decreases to 17g.

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