Servings
Font
Back
0 from 258 votes

Baked Broccoli Cheese Balls

You'll be surprised how much broccoli is crammed into these! They certainly don't taste healthy - but they are. They are juicy and moist inside, golden on the outside, they stay pretty round after baking, and are gorgeous to serve as a vegetarian main or as bites! Serves 3 - 4 as a main. Recipe video below and Gluten Free option in notes.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 3
Calories: 374 kcal
Course: Snacks
Cuisine: American , Vegetarian

Ingredients

  • 2 cups (packed) roughly chopped soft cooked broccoli (well drained) (~400g/13 oz raw broccoli) (Note 1)
  • 1 cup panko breadcrumbs
  • 2 eggs
  • ¾ cup shredded cheese (Cheddar, Colby or Tasty cheese are my usual)
  • 2 shallots / scallions , finely sliced
  • 2 cloves garlic , minced
  • ¼ tsp salt
  • black pepper
  • Olive oil spray
Garlic Lemon Yoghurt Sauce:
  • 2/3 cup plain yoghurt
  • zest of 1/2 lemon
  • 1 tbsp lemon juice
  • ½ garlic clove , minced
  • 2 tsp extra virgin olive oil (adjust to taste, depends on fat % of yoghurt used)
  • salt and pepper, to taste

Instructions

    Cup of Yum
  1. Preheat oven to 200C/390F (all oven types).
  2. Line tray with baking / parchment paper. (Note 2)
  3. 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).
  4. 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.
  5. Spray with oil then bake for 25 minutes, or until the surface is slightly crisp and golden.
  6. Serve with Lemon Yoghurt Sauce – it also goes great with ketchup!
  7. Sauce: Mix ingredients together then set aside for at least 20 minutes to allow the flavours to meld.

Notes

  • This can be made with fresh or frozen broccoli. If using fresh, you'll need 1 giant head or 2 medium heads. Ensure the broccoli is cooked until soft so it is easier to “mash” and mould into meatball shapes.
  • Chopping and cooking fresh broccoli: Cut the florets off the broccoli then break up into medium pieces. Cut the thinner stem into about 2.5cm / 1 inch pieces. If you want to use the thick main stem, peel the outer skin (which is tough) then cut into 2.5 cm / 1” x 1cm / 2/5” batons. Boil water in a large saucepan (or do this step in a steamer). Plonk the stems in first, cook for 2 minutes. Then add the florets and cook for 3 minutes, or until soft. Drain well.
  • Storing: Cool then place in an airtight container. For a quick reheat, use the microwave, or otherwise reheat in the oven. These also freeze well once cooked, thaw then reheat at 180C/350F for about 5 minutes. Can be made ahead, form balls, then refrigerate (not freeze), then bake later.
  • Pictured in the photo in post with: Lemon Rice Pilaf and quick sautéed kale (tear off a few handfuls of kale, rip leaves off the tough centre stem, tear into bite size pieces. Saute in a bit of oil with a handful of pre shredded carrots (I always have Just Veg from Woolies on hand), season with S&P and finish with a sprinkle of crushed almonds.
  • GLUTEN FREE OPTION: Sub breadcrumbs with 3/4 cup almond meal. 
  • Nutrition is for 1/3 of the recipe which is a meal size serving (for an adult). Gluten free option: increases to 387 calories, carbs decreases to 17g.

Nutrition Information

Serving 262g Calories 374cal (19%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 374

% Daily Value*

Serving 262g
Calories 374cal 19%

* Percent Daily Values are based on a 2,000 calorie diet.