Servings: Makes about 24 cheese balls
Ingredients
– 2 cups of broccoli florets, finely chopped
– 1 cup of breadcrumbs
– 1 1/2 cups of shredded cheddar cheese
– 1/3 cup of Parmesan cheese, grated
– 2 eggs
– 2 tablespoons of all-purpose flour
– 1/2 teaspoon of garlic powder
– 1/2 teaspoon of onion powder
– Salt and pepper to taste
– Cooking spray, for greasing
Directions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly greased foil.
2. Steam the broccoli florets until they’re tender-crisp, which should take about 3-5 minutes. Let them cool, then chop them up nice and fine—you can even throw them in a food processor if you’re short on time!
3. In a large mixing bowl, combine the chopped broccoli with breadcrumbs, cheddar, Parmesan, eggs, flour, garlic powder, and onion powder. Season with salt and pepper, and give everything a good stir until it’s well mixed.
4. Shape the mixture into small balls, about an inch in diameter, and place them on the prepared baking sheet.
5. Bake for 20-25 minutes, or until the cheese balls are golden and firm to the touch.
6. Let them cool for a few minutes before serving—trust me, they’re hot!

Variations & Tips
– For a gluten-free option, swap out the breadcrumbs for a gluten-free alternative or rolled oats pulsed into a coarse meal.
– Feel free to mix things up with different cheeses. Mozzarella can bring a wonderful stretchiness to the game, while a bit of pepper jack adds some zing.
– If you’re looking to make these beauties ahead of time, they freeze really well. Just prepare the balls, place them on a baking sheet and freeze until solid before transferring to a freezer bag. When you’re ready for them, bake from frozen, adding a few extra minutes to the cooking time.
– And hey, if you want to sneak in even more veggies, try folding in some finely shredded carrots or chopped spinach. It’s a great way to get more bang for your broccoli buck!