Baked Broccoli Cheese Balls
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
3
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Calories
374 kcal
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Course
Snacks
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Cuisine
American, Vegetarian
Baked Broccoli Cheese Balls
Description
Baked Broccoli Cheese Balls bring together tender, softly cooked broccoli with shredded cheddar or similar cheese, panko crumbs, eggs, minced garlic, and shallots. The broccoli is cooked until soft, then mashed and combined with the other ingredients to form a mixture easily shaped into balls. These are placed on a baking sheet, sprayed lightly with olive oil, and baked until their surface becomes crisp and turns a golden color, offering a balanced texture of creamy interior and crunchy exterior.
The accompanying garlic lemon yoghurt sauce adds a fresh, tangy contrast with lemon zest and juice, minced garlic, and olive oil blended into plain yogurt. This sauce complements the mild cheesiness and slight sweetness from the broccoli and shallots, providing a bright finish to the dish.
These cheese balls serve well as an appetizer or side dish, and they can be paired with everyday condiments like ketchup if preferred. Making them with either fresh or frozen broccoli is possible, provided the broccoli is cooked until soft to ensure easy mashing and shaping. The recipe also allows for a gluten-free option by substituting panko breadcrumbs with almond meal, altering the texture slightly but maintaining flavor.
Preparation notes recommend draining thoroughly and cooking the broccoli well to facilitate forming the balls. Leftovers store well, reheating in the oven or microwave, and they freeze successfully after being cooked. Forming the balls ahead of time and refrigerating before baking is also feasible. The recipe yields about 15-18 balls, suitable for several servings.
Ingredients
- 2 cups (packed) broccoli ~400g/13 oz raw broccoli) (Note 1, roughly chopped soft cooked, well drained
- 1 cup panko breadcrumbs
- 2 egg
- ¾ cup cheese Cheddar, Colby or Tasty cheese are my usual, shredded
- 2 shallot finely sliced, or scallions
- 2 cloves garlic , minced
- ¼ tsp salt
- black pepper
- olive oil spray form
Garlic Lemon Yoghurt Sauce:
- 2/3 cup PLAIN yogurt
- lemon zest of 1/2
- 1 tbsp lemon juice
- ½ garlic minced, clove
- 2 tsp extra virgin olive oil (adjust to taste, depends on fat % of yoghurt used)
- salt to taste
- black 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.
Notes
- Use either fresh or frozen broccoli, cooking thoroughly until soft for easy mashing and shaping.
- When using fresh broccoli, cut florets and stems into medium-sized pieces and boil or steam until tender, then drain well.
- These cheese balls can be refrigerated after shaping and baked later; freezing should be done after baking for best texture.
- Oven reheating is recommended for maintaining crispness; microwave reheating is quicker but may soften the exterior.
- To make gluten-free, substitute panko breadcrumbs with almond meal in a slightly smaller amount.
- The garlic lemon yoghurt sauce improves when made at least 20 minutes ahead to allow flavors to meld.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Serving | 262g | |
| Calories | 374cal | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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