Ooey-gooey little balls of cheesy broccoli heaven! When I first had these, I was hooked. When I ordered pizza or Chinese, these were always on the order. It was a shame they only came eight to an order. It never seemed like enough.
Fast forward decades and several moves later, and I can’t find these anywhere. And whenever I found a company that made broccoli cheese balls, they didn’t taste the same. They are never cheesy enough and have always had a strange aftertaste. Nothing like what I remembered.
One bite into this recipe, though, and I was instantly transported back into time. It has taken me years to find the right recipe. Now that I have it, I am sealing it away and never letting it go. I bet by now your mouth is watering and you want to dive head first into making these ooey-gooey cheesy broccoli balls yourself, but before you do I have a few tips to help you out.
Ooey-gooey little balls of cheesy broccoli heaven!
Fresh Broccoli: I know you can buy frozen broccoli, let it thaw and probably cut out a few steps. I wouldn’t. This type of broccoli won’t hold up very well in the frying. Use fresh broccoli, you want to get a bite of broccoli with each bite.
Cheese: First time I made these I used a mixture of cheddar and colby-jack. It didn’t give the right cheesy gooeyness or the right flavor. Stick with all colby-jack. And if you can, freshly shredded is the best but the pre-shredded works great too.
While we are talking about cheese, just a quick tip on the Velveeta. Cut the chunks small, really small. This will make rolling the mixture into balls easier, and it will fully melt when frying or reheating.
Bread Coating: You can use Panko bread crumbs, I did the first time. It does deliver a nice crunch but it doesn’t fully coat the balls. I settled on using bread crumbs. It coats everything fully and still gives a nice crunch.
When rolling the mixture into the balls make sure to keep your hands wet. This makes rolling the balls so much easier. I recommend rewetting your hand every 3-4 balls. Once your hands get too sticky the balls won’t form as well.
Reheating: By now you know I am going to say eating these is best but if you need to reheat you have two options. You can use the microwave to reheat everything on day one and still keep the crunch from the bread crumbs. If you are reheating from frozen or past day two the oven is your best option. Preheat at 350˚F and bake for 5-8 minutes or until thoroughly heated.
My biggest tip is to make sure to season the flour with just a little salt and pepper. And to season the bread crumbs with salt, pepper, and Italian seasoning. This is completely optional but I think it is worth it. Once my herbs come in, I want to try seasoning the bread crumbs with fresh herbs, hoping it will give a pop of fresh taste.
Now that you have read everything I have to offer, it is time to get rolling. Enjoy.
Broccoli Cheese Balls
Finely chop broccoli. You want the pieces to be 1/4-inch or less. Steam broccoli until slightly softened. Let cool.
Add cheese, red pepper flakes, 1/4 cup bread 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. Place balls on parchment paper. When all the balls are rolled, refrigerate for at least 30 minutes.Tip: Keep your hands wet to make rolling the balls easier.
Get your coating station ready by getting three bowls. Place flour in a bowl. Season with salt and pepper. Place the 2 lightly beaten eggs in a second bowl. Place remaining 2 cups of Panko crumbs in a third bowl. Season with salt and pepper. You can also add ½ teaspoon Italian seasoning, this is completely optional.
Pour about 2 inches of oil in a Dutch oven or heavy pot. Heat oil to 375˚F. For best results use a thermometer.
Remove broccoli balls from refrigerator, coat in flour, dip in egg mixture, and then coat in bread crumbs.
Fry about 4 balls at a time cooking until golden brown on all sides. Drain on a paper towel-lined plate.
Broccoli Cheese Balls
Ingredients
Instructions
