Hey there! So, let me tell you about this little gem of a recipe I stumbled upon during one of those ‘what do I do with this leftover broccoli’ moments. You know, the ones where you’re peeking into the fridge, contemplating your life choices? Anyway, these Baked Broccoli Cheese Balls are now a staple in my kitchen, and trust me, they’re as fun to make as they are to eat!
Why You’ll Love This
I make these delightful bites whenever I want to sneak some veggies into a snack without anyone noticing (sneaky, I know). My family goes absolutely nuts for them because they’re cheesy, crispy, and just the right size for popping into your mouth. Plus, they’re baked not fried—so we can pretend they’re a little healthier, right? The first time I made these, I did have a mild panic over the cheese oozing out, but now I embrace the mess; it’s all part of the fun!
Ingredients
- 2 cups of chopped broccoli (fresh or frozen, no judging here)
- 1 cup shredded cheddar cheese (sometimes I mix in mozzarella too)
- 1/2 cup breadcrumbs (panko works wonders, but any kind will do)
- 1/4 cup grated parmesan cheese
- 2 eggs
- Salt and pepper to taste
- Optional: A pinch of paprika or garlic powder for a little kick
Directions
- Preheat your oven to 375°F (190°C). If you forget, like I sometimes do, don’t worry—we’ve got time.
- Steam the broccoli until it’s tender. I usually sneak a taste here—it’s practically a ritual at this stage!
- In a bowl, mix the broccoli, cheddar, breadcrumbs, parmesan, and eggs. Season it with salt, pepper, and optional spices. Honestly, this is where I get my hands dirty and just mix it all up. Feels sort of therapeutic.
- Shape into 1-inch balls and place them on a baking sheet lined with parchment paper. Don’t worry if they look a little wonky; they’ll taste amazing anyway.
- Bake for about 20-25 minutes, or until golden brown. When you see them crisping up, you’ll know you’re onto a winner.
Notes from My Kitchen
Don’t fret if your cheese escapes a bit during baking; it forms these lovely crispy bits. And if your mixture feels too wet, just add a tad more breadcrumbs. It’s a balancing act, like life itself!
Variations
Once, I tried adding shredded carrots—didn’t quite hit the mark for me, but my nephew loved it. You could also toss in some finely chopped green onions for a little zing.
Equipment
You don’t need much—just a baking sheet. If you don’t have parchment paper, a little grease on the pan will do the trick.
Storage
Store any leftovers in the fridge for up to 3 days. Although honestly, in my house, they never last more than a day!
Serving Suggestions
We usually serve these with a side of spicy mayo or marinara sauce. Or honestly, straight off the tray while they’re still hot!
Pro Tips
Don’t rush the steaming step; I once tried skipping it, and the balls were a bit too crunchy for my liking. Take your time, it’s worth it.
FAQ
Can I use fresh broccoli instead of frozen? Absolutely! Just steam it first, so it’s nice and tender.
What if I don’t have parmesan? You can skip it or use more cheddar. It’ll still be cheesy and delicious.
Is there a vegetarian version? This recipe is already vegetarian, but you can make it vegan with some cheese substitutes!