The Gooey Appetizer Everyone Will Love
Looking for the ultimate party snack or game-day treat? These Broccoli Cheese Balls are irresistibly crispy on the outside, melty and cheesy on the inside, and packed with just enough broccoli to make you feel like you’re sneaking in something healthy.
Whether you serve them as a starter or a finger-food centerpiece, these Southern-style bites deliver on every level: bold flavor, crunchy texture, and cheesy comfort. Plus, they’re make-ahead friendly and endlessly crowd-pleasing.
Why You’ll Love These Broccoli Cheese Balls
Imagine biting into a warm, crunchy shell and hitting that gooey center loaded with cheddar, Colby, and a touch of Velveeta. The finely chopped broccoli brings freshness and color, while red pepper flakes add a subtle kick. They’re easy to shape, simple to coat, and quick to fry up golden and perfect.
Want to prep them ahead for your next gathering? Just form and chill the balls in advance, then fry when you’re ready. You’ll be surprised how fast they disappear!
Ingredients for Broccoli Cheese Balls
Fresh Broccoli Florets: For best results, use fresh (not frozen) broccoli. It keeps the filling firm and flavorful.
Cheddar and Colby Cheeses: This mix gives you both sharp and creamy cheese notes. Shred it fresh for the best melt.
Velveeta: Just a small amount gives a meltier, gooier center without overpowering the other cheeses.
Crushed Red Pepper Flakes: Optional, but adds a nice subtle heat.
Panko Bread Crumbs: Panko makes these extra crispy. You’ll use some in the filling and the rest for coating.
Eggs: One egg binds the filling, and two more are used for breading.
Flour: Basic all-purpose flour is used for dredging before frying.
Oil: Use vegetable or canola oil for frying—neutral in flavor and great for high heat.
How to Make Broccoli Cheese Balls
Prep Your Broccoli
Steam your broccoli just until slightly softened—this makes it easier to mix and shape. Let it cool fully before chopping. Then, finely dice the florets into small pieces (¼ inch or less). Smaller pieces mean better shaping and even cheese distribution.
Mix the Filling
In a large mixing bowl, stir together the chopped broccoli, shredded cheeses, Velveeta chunks, red pepper flakes, ¼ cup Panko, and 1 beaten egg. Mix until everything is well combined. Scoop out rounded tablespoonfuls and shape into small balls. You should get around 12 to 14.
Chill for Structure
Place the shaped balls on a plate or tray and refrigerate for at least 30 minutes. This helps them hold their shape during frying and makes the coating process much easier.
Set Up the Breading Station
While the balls chill, get three shallow bowls ready:
- One with flour.
- One with the two lightly beaten eggs plus a tablespoon of water.
- One with the remaining 2 cups of Panko.
This three-step coating process ensures that crispy, golden exterior.
Heat Your Oil
Pour about 2 inches of oil into a deep, heavy-bottomed pot or Dutch oven. Heat the oil to 375°F—use a thermometer for accuracy. Don’t guess! If the oil is too cool, the balls will get greasy. Too hot, and they’ll burn before the inside melts.
Coat and Fry
Working in batches (about 4 balls at a time), dredge each ball in flour, dip into the egg wash, and roll in Panko. Carefully lower each into the hot oil and fry until golden brown on all sides—this takes just a few minutes. Use a slotted spoon or spider strainer to transfer the finished balls to a paper towel-lined plate.
Serve Warm
These are best served while hot and melty, but they’re still tasty at room temp. Pair them with ranch, sriracha mayo, or your favorite dipping sauce.
Tips for Perfect Cheese Balls Every Time
Don’t skip chilling. It’s the key to keeping them from falling apart.
Use finely chopped broccoli. Larger pieces make shaping harder and create uneven texture.
Monitor your oil temp. Too hot, they’ll burn. Too cool, they’ll absorb oil.
Make ahead tip: You can shape and chill the balls up to a day in advance. Just coat and fry right before serving.
Tools That’ll Help
- Steamer basket: For perfect tender-crisp broccoli.
- Mixing bowls: One big one for filling, a few small ones for breading setup.
- Cookie scoop: Keeps your balls the same size.
- Thermometer: Essential for oil temp accuracy.
- Slotted spoon or spider: For safe frying and easy draining.
These Broccoli Cheese Balls Are Everything
A little crispy, a little spicy, super cheesy—and a total hit at any gathering. Whether you’re serving them up as a party snack or just indulging in a cozy appetizer at home, they’re guaranteed to disappear fast. Go ahead and double the batch—you’ll be glad you did.