Broccoli Cheese Balls


Broccoli Cheese Balls

Broccoli Cheese Balls are crispy on the outside with 3 kinds of gooey melted cheese and fresh broccoli on the inside. Make a great appetizer!


1 1/2 heaping cups fresh broccoli floret

1 cup shredded Colby cheese

1 cup shredded cheddar cheese

4 ounces Velveeta, cut into small chunks

1/2 teaspoon crushed red pepper flakes

2 1/4 cups Panko crumbs, divided

1 egg, lightly beaten

1/2 cup all-purpose flour

2 eggs, lightly beaten

Vegetable or Canola oil


    • Steam broccoli until slightly softened. Let cool.
    • Finely chop broccoli. You want the pieces to be 1/4-inch or less. Place in a large bowl.
    • Add cheese, red pepper flakes, 1/4 cup Panko crumbs, and 1 egg to bowl with broccoli. Stir well.
    • Use your hands to shape mixture into balls using about a rounded tablespoon for each ball. You should get 12-14.
    • Place balls on a plate and refrigerate for at least 30 minutes.
    • Place flour in a bowl.
    • Place the 2 lightly beaten eggs in a second bowl and mix in 1 tablespoon water.
    • Place remaining 2 cups Panko crumbs in a third bowl.
    • Pour about 2 inches of oil in a Dutch oven or heavy pot. Heat oil to 375 degrees. For best results use a thermometer.
  • Remove broccoli balls from refrigerator, coat in flour, dip in egg mixture, and then coat in Panko crumbs.
  • Fry about 4 balls at a time cooking until golden brown on all sides.
  • Drain on a paper towel-lined plate.

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