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Home Collections Party Food Recipes

Baked Broccoli Cheese Balls

By:Nagi
Published:29 May '17Updated:28 Sep '19
268 Comments
Recipe v Video v Dozer v

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

Baked Broccoli Cheese Balls - outrageously delicious as a meal or bites to serve at a gathering! Served with a Yoghurt Lemon Sauce. recipetineats.com

“Freeze! Cut! Don’t move!”

“Faster, faster, faster!”

“Dozer, move! MOVE!”

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

“Dozer. I said MOVE!”

One day, I need to use the sound that’s recorded on the footage that I shoot for the recipe videos. When I watch the clips, I’m always in hysterics when I listen to the ridiculous conversation: me batting Dozer away, listening to my mother getting all stressed out when I crack the whip to chop faster, her mocking my Baby Hands and throwing her weight around as the “talent” in my videos. And sometimes, I deliberately shout out “FREEZE!” when my mother is in a particularly awkward position – like half squatting, mid ball forming – just for my own amusement. Ba ha ha, I’m SO MEAN!

Such is life when you’re an amateur videographer, working out of your home with a make-do-with-what-you-have video set up, on a $6 Bunnings DIY fake marble shooting surface, with your mother as your hand model and a dog who…..well, a dog who contributes nothing except gets in the way. We create our own amusement!

Now – let’s talk Broccoli Balls!

Baked Broccoli Cheese Balls - outrageously delicious as a meal or bites to serve at a gathering! Served with a Yoghurt Lemon Sauce. recipetineats.com

Baked Broccoli Cheese Balls: Perfect meat-free party snacks

Today is Monday Meatball Mania, yet another “thing” I do to create my own amusement. My friend Jo from Jo Cooks and I agreed to each share a meatball recipe on the last Monday of every month. And that’s just about the only rule there is.

Except….that it needs to be a meatball recipe… and these Baked Broccoli Cheese Balls are completely devoid of any form of meat. Hmm…..I wonder if Jo will declare this to be a foul? 😉 We shall see!

Baked Broccoli Cheese Balls - outrageously delicious as a meal or bites to serve at a gathering! Served with a Yoghurt Lemon Sauce. recipetineats.com

These babies certainly don’t taste healthy – but they are. You’ll be surprised how much broccoli you use – an entire very large head – and they are baked, not fried. They come out beautifully golden, they stay pretty round, and they’re really juicy and moist inside.

I haven’t served these Baked Broccoli Cheese Balls at a gathering yet but I definitely plan to in the near future because they reheat well and I think they’ll be a total crowed pleaser. And they’re fabulous as a meal too. In the photo below, I served this with a lemon pilaf and a quick sautéed kale side (recipe in the notes!). – Nagi x

More Fabulous Broccoli Recipes

If you love broccoli as much as me, have a browse of all my broccoli recipes! -> Broccoli Recipes

Baked Broccoli Cheese Balls - outrageously delicious as a meal or bites to serve at a gathering! Served with a Yoghurt Lemon Sauce. recipetineats.com

Baked Broccoli Cheese Balls - outrageously delicious as a meal or bites to serve at a gathering! Served with a Yoghurt Lemon Sauce. recipetineats.com

More fabulous Broccoli recipes

  • Broccoli Gratin
  • Super Quick Broccoli Pasta
  • Broccoli Salad with Lighter Creamy Dressing
  • Broccoli Fritters – plus Chicken Broccoli Fritters
  • Easy Broccoli Cheese Soup
  • Browse all Broccoli Recipes

WATCH HOW TO MAKE IT

Baked Broccoli Cheese Balls recipe video!

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Baked Broccoli Cheese Balls - outrageously delicious as a meal or bites to serve at a gathering! Served with a Yoghurt Lemon Sauce. recipetineats.com

Baked Broccoli Cheese Balls

Author: Nagi
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
4.94 from 73 votes
Servings3
Tap or hover to scale
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You'll be surprised how much broccoli is crammed into these! They certainly don't taste healthy - but they are. They are juicy and moist inside, golden on the outside, they stay pretty round after baking, and are gorgeous to serve as a vegetarian main or as bites! Serves 3 - 4 as a main. Recipe video below and Gluten Free option in notes.

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

Garlic Lemon Yoghurt Sauce:

  • 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

  • Preheat oven to 200C/390F (all oven types).
  • Line tray with baking / parchment paper. (Note 2)
  • 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).
  • 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.
  • Spray with oil then bake for 25 minutes, or until the surface is slightly crisp and golden.
  • Serve with Lemon Yoghurt Sauce – it also goes great with ketchup!
  • Sauce: Mix ingredients together then set aside for at least 20 minutes to allow the flavours to meld.

Recipe 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.

Nutrition Information:

Serving: 262gCalories: 374cal (19%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

LIFE OF DOZER

If it isn’t bad enough that he can’t even go for walks until the cut on his paw heals a bit, now I’m making him wear a sock…..!!!

PS Before you mock me (and him), it is VERY practical rather than re-bandaging every day because it gets so filthy. I mean, I have four of these socks. So I only have to wash them every 4 days! 😉
PS Reminder: let’s not feel too sorry for him. He lives a darn good life.

 

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268 Comments

  1. Mindi says

    June 27, 2020 at 4:27 am

    these are absolutely AWESOME! I have been looking for something more to do with broccoli and found this. I love the idea of using them for spaghetti-I didn’t think of that. I didn’t have shallots/scallions, so I sauteed some yellow onion and used ranch/bbq as a dipping sauce. my new favorite. A big THANK YOU for this recipe

    Reply
  2. :D says

    June 22, 2020 at 8:32 am

    Can I use almond flour in place of panko?

    Reply
    • Nagi says

      June 22, 2020 at 2:20 pm

      Hi, I haven’t tried to be honest, would love to know if it works! N x

      Reply
      • :D says

        June 23, 2020 at 6:41 am

        The almond flour worked. The broccoli balls baked up nice and is delicious! Thank you.

        Reply
        • :D says

          June 27, 2020 at 7:20 am

          5 stars
          For anyone that wants to use almond flour in place of panko, use 1/2 cup almond flour (56g).

          Reply
  3. Kristin says

    June 5, 2020 at 2:44 am

    5 stars
    I’ve made these several times and I love them. I keep them in the freezer and thaw them out to use in spaghetti to replace meatballs.

    Reply
  4. James says

    May 29, 2020 at 2:37 pm

    Is there any way to substitute the eggs? My son has an egg allergy. Thank you!

    Reply
    • Nagi says

      May 29, 2020 at 6:54 pm

      Hi James, the egg is the binding agent – I haven’t tried with an egg substitute but would love to know if it works! N x

      Reply
  5. Pk says

    March 8, 2020 at 11:50 am

    5 stars
    These were easy to make and turned out yummy. Great as a snack too !
    When I made it, the texture was a little wet. I rolled the balls and kept it in the fridge overnight and baked the next day. Turned out perfect. Thanks Nagi !

    Reply
    • Nagi says

      March 9, 2020 at 9:41 am

      I’m so glad they worked out for you Pk, thanks so much for letting me know!

      Reply
  6. Tara says

    February 26, 2020 at 10:48 pm

    Hi Nagi – these sound amazing! Can you eat them cold? Just wondering if they would suit for a picnic? Thanks!

    Reply
    • Nagi says

      February 27, 2020 at 9:07 am

      yes 100% Tara!! N x

      Reply
  7. Lynn Thompson says

    February 23, 2020 at 2:06 am

    5 stars
    These are excellent! The dipping sauce is a must.

    Reply
    • Nagi says

      February 23, 2020 at 2:31 pm

      YES! I’m so glad you enjoyed them Lynn!

      Reply
  8. Eva says

    January 31, 2020 at 1:22 pm

    5 stars
    I made these the other day.
    One bite and I did not think much of them but a short moment later, flavour kick in because I had 5 ! They are just so good. I made mine with Broccoli and Cauliflower.

    Perfect with Colby cheese.
    Great Snack. Oldest teenager said they were really really good, must have been time I came back (was outside) they were almost ALL Gone.

    Reply
  9. Liza says

    December 15, 2019 at 7:28 am

    5 stars
    Love this recipe! Made batches of them for a couple of years now. Doing them again this year for a Christmas gathering.

    Reply
    • Nagi says

      December 16, 2019 at 9:00 am

      That’s awesome to hear Liza!

      Reply
  10. Ed says

    November 14, 2019 at 10:48 am

    5 stars
    My wife and I tried it and it was delicious, we actually made enough to let sit in the refrigerator for the next day for lunch maybe even brunch

    Reply
    • Nagi says

      November 14, 2019 at 4:42 pm

      I’m so glad you both enjoyed it Ed!

      Reply
  11. Sue says

    November 10, 2019 at 3:27 am

    I have not made these yet, but I will! They remind me of vegetable pakora which I love!

    Reply
    • Nagi says

      November 10, 2019 at 6:12 pm

      I hope you love them Sue!

      Reply
  12. Kristin S says

    August 17, 2019 at 3:38 am

    5 stars
    I made these last night and they were great! I didn’t make the dip and actually used them instead of meatballs in spaghetti. Next time I may season them more or use Italian seasoned breadcrumbs. They’re great!

    Reply
    • Nagi says

      August 18, 2019 at 1:08 pm

      Oh that’s a great idea Kristin!!

      Reply
  13. Joy says

    July 28, 2019 at 5:37 pm

    I’m planning to sub Pork Panko to bring the carb count waaaay down!

    Reply
    • Barbara says

      August 1, 2019 at 2:41 am

      Serving size 1? 374 calories?

      Reply
  14. Kasia says

    July 27, 2019 at 4:48 am

    Hi Nagi! 🙂 I tried this recipe, but it came out kind of sour to me, I’m wondering what could gone wrong. I’ll will definitely try to do this again, I’d be grateful to hear your suggestions!

    Thank you for your awesome recipes, you’re no. 1 🙂

    Reply
    • Nagi says

      July 27, 2019 at 5:34 pm

      Hi Kasia, that doesn’t sound right, I can’t imagine what would have made it sour?!

      Reply
  15. Janet Mitchell says

    July 26, 2019 at 4:15 pm

    Im thinking I could use cauliflower instead maybe ? I have a cauliflower to use up !

    Reply
    • Nagi says

      July 27, 2019 at 5:50 pm

      Yes definitely Janet!

      Reply
  16. Barb says

    July 24, 2019 at 8:38 am

    5 stars
    These were AMAZING! My only change would be to double the recipe 😉

    Reply
    • Nagi says

      July 24, 2019 at 6:30 pm

      Perfect Barb!

      Reply
  17. Angels D says

    July 19, 2019 at 10:51 pm

    5 stars
    Absolutely loved these. I used 4C flavored Panko and cheddar cheese. Really yummy. Next time I think I will add red pepper flakes for a bite!!!

    Reply
    • Nagi says

      July 20, 2019 at 2:55 pm

      Sounds amazing Angels!

      Reply
  18. gillian noonan says

    July 6, 2019 at 3:09 pm

    I want to know whether you can make them into rissole size balls

    Reply
    • Nagi says

      July 6, 2019 at 4:22 pm

      I prefer to make them slightly smaller so they cook the whole way through 🙂

      Reply
  19. Joanne Dunne says

    July 6, 2019 at 1:57 pm

    G’day!
    Haven’t cooked this recipe yet as l’m allergic to eggs🙄😢
    Just wondering if a flax seed egg replacement will work with recipe?. Any advice will be much appreciated.
    Cheers! Jo

    Reply
    • Nagi says

      July 7, 2019 at 6:19 pm

      I haven’t tried yet Joanne, I’d love to know if it works though!

      Reply
    • LeslieMaria says

      July 2, 2020 at 6:26 am

      I made these with flaxseed meal egg replacement (1 Tbsp flaxseed meal and 3 Tbsp water, let sit for 5 minutes) and they came out delicious and the texture was amazing

      Reply
  20. LAURA says

    July 6, 2019 at 12:44 pm

    I haven’t made these yet but plan to on Wed. Anyway, I am commenting because my dog’s name is Dozer as well so your article really caught my attention. Four legged babies you gotta love them.

    Reply
    • Nagi says

      July 6, 2019 at 4:26 pm

      Yes, they are the best creatures aren’t they!!

      Reply
      • Genevieve says

        July 21, 2019 at 8:20 pm

        5 stars
        Made these today and they were picky toddler approved! Had them as a main with salad. Thanks for another awesome recipe!

        Reply
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