Can I use frozen broccoli?

Absolutely! Just cook until very soft and drain well. Frozen actually makes it even easier—just mind the water content.

What if my mixture feels too wet?

No worries. Add another handful of breadcrumbs until the mixture is firm and easy to shape. Too dry? Add a little yogurt or an extra egg.

Can I shape and bake these later?

Definitely. You can form the balls and refrigerate them raw for up to a day before baking. Bake straight from the fridge, adding an extra minute or two to the cook time.

Is there a vegan option?

You can experiment with dairy-free cheese, flax eggs instead of eggs, and plant-based yogurt for the sauce. The texture will be a bit different, but still tasty!

Baked Broccoli Cheese Balls Recipe

Name: Baked Broccoli Cheese Balls Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American/Western
Ingredients: 2 cups (packed) roughly chopped soft cooked broccoli (well drained) (~400g/13 oz raw broccoli); 1 cup panko breadcrumbs; 2 eggs; ¾ cup shredded cheese (Cheddar, Colby or Tasty cheese); 2 shallots/scallions, finely sliced; 2 cloves garlic, minced; ¼ tsp salt; Black pepper, to taste; Olive oil spray; 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, depending on yoghurt’s fat %); Salt and pepper, to taste

Here’s a weeknight gem that makes eating your veggies not just bearable, but utterly irresistible! Baked Broccoli Cheese Balls are little savory bites full of tender broccoli, melty cheese, and a crisp, golden crust. They come together with minimal fuss in under 40 minutes—and yes, you can prep the sauce while they bake. Whether you’re looking for a way to sneak more greens into your meals or need a quick crowd-pleasing appetizer, these balls are the answer. Paired with a zesty garlic-lemon yogurt sauce, each bite is creamy, crunchy, and utterly comforting—no frying required.

Why You’ll Love This Recipe

Perfect for Busy Schedules: They’re easy to assemble and the oven does most of the work—ideal for rushed evenings or impromptu get-togethers.
Crowd-Pleaser: Even picky eaters can’t resist the cheese-laced, crispy bites. They disappear fast!
Nutritious and Satisfying: Packed with broccoli and protein-rich eggs, they’re as good for you as they are tasty.
Customizable: Change up the cheese, breadcrumbs, or sauce for endless variety.
Bake, Don’t Fry: Enjoy big flavor and crunch with far less oil—no splattering or standing over the stove.

Ingredients You’ll Need

Here’s what makes these broccoli cheese balls shine, along with a few tried-and-true tips:

Broccoli
The star, cooked very soft for easy mashing and a melt-in-your-mouth texture. Use either fresh or frozen. Drain really well to avoid soggy balls.
Panko Breadcrumbs
Give a lovely light crunch and help bind everything together. Substitute with regular or gluten-free if needed.
Eggs
Essential for binding the mixture, so the balls keep their shape when baked.
Shredded Cheese (Cheddar, Colby, or Tasty Cheese)
For rich, gooey flavor. Cheddar is a classic, but a sharp cheese adds extra depth.
Shallots / Scallions
Add freshness and a subtle oniony bite.
Garlic
Delivers that unmistakable savory warmth.
Salt & Black Pepper
For flavor balance—taste as you go!
Olive Oil Spray
A quick mist on the outside means golden, crisp edges without deep frying.

For the Garlic Lemon Yogurt Sauce:

Plain Yogurt
Thick and creamy, the base for a cool, tangy dip.
Lemon Zest & Juice
Brightens the sauce and enhances the broccoli’s flavor.
Minced Garlic
For a garlicky punch.
Extra Virgin Olive Oil
Adds lusciousness and rounds out the flavors.
Salt and Pepper
Adjust to your liking after tasting—don’t skip!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Push your creativity! These broccoli cheese balls are made for experimenting.

Gluten-Free: Swap panko for almond meal. The texture is just as good, and it brings a bit of nuttiness.
Extra Veggies: Add finely grated carrots, chopped spinach, or sautéed mushrooms for more color and nutrition.
Different Cheeses: Gruyere, mozzarella, or pepper jack all add their own magic.
Spicy Twist: Fold in a pinch of chili flakes or a little diced jalapeno.
Sauce Swap: Not keen on yogurt? Try marinara, ranch, or a classic ketchup dip.

How to Make Baked Broccoli Cheese Balls

Step 1: Prepare Broccoli

Cook broccoli (steam or boil) until very soft, then drain thoroughly. A few extra seconds in the microwave helps evaporate excess moisture. Chop roughly.

Step 2: Make the Mixture

In a large bowl, dump your cooked broccoli, panko, eggs, cheese, shallots, garlic, salt, and pepper. Mash together, breaking up the broccoli, until the mix holds together—think of ground meat consistency.

Step 3: Shape the Balls

Scoop out heaped tablespoons of the mixture. Squeeze and pack firmly into balls (about the size of golf balls), then gently place on a baking paper-lined tray.

Step 4: Bake

Mist the tops with olive oil spray for that irresistible golden crunch. Bake at 200°C/390°F for about 25 minutes, or until crisp and golden brown on the outside.

Step 5: Make the Sauce

While the balls bake, stir together yogurt, lemon juice and zest, garlic, olive oil, salt, and pepper. Let it sit for at least 20 minutes so the flavors meld.

Step 6: Serve

Let the broccoli balls cool slightly, then serve with the zingy yogurt sauce. Dip, dunk, and devour!

Pro Tips for Making the Recipe

Really Drain the Broccoli: Extra water makes soggy balls. After cooking, press out as much moisture as possible.
Pack Tightly: Really squeeze the mixture as you shape each ball so they don’t fall apart.
Oven Evenness: Rotate your tray halfway through baking for even color.
Make Ahead: Form the balls a few hours ahead and refrigerate—makes the evening rush even easier.
Flavor Check: Cook a tiny bit of the mixture in a pan to taste for seasoning before baking the whole batch.

How to Serve

Serve these beauties warm with the garlic lemon yogurt sauce on the side—they’re the life of the party platter! Here are other ways to enjoy them:

As a Light Meal: Pile onto lemony rice pilaf with a crisp green salad.
In Lunchboxes: Great at room temp and pack perfectly for work or school.
For Brunch: Add scrambled eggs and sautéed kale, topped with toasted almonds.
Appetizer Platter: Stack beside carrot sticks, cucumbers, and pita wedges.

Make Ahead and Storage

Storing Leftovers

Cool completely, then store in an airtight container in the fridge. They’ll stay fresh and tasty for up to 4 days.

Freezing

Freeze baked (and cooled) broccoli balls in layers with parchment between them. To reheat, thaw and bake at 180°C/350°F for about 5 minutes until hot and crisp again.

Reheating

Pop in the microwave for speed, or the oven for max crispness.

FAQs

Can I use frozen broccoli?

Absolutely! Just cook until very soft and drain well. Frozen actually makes it even easier—just mind the water content.
What if my mixture feels too wet?

No worries. Add another handful of breadcrumbs until the mixture is firm and easy to shape. Too dry? Add a little yogurt or an extra egg.
Can I shape and bake these later?

Definitely. You can form the balls and refrigerate them raw for up to a day before baking. Bake straight from the fridge, adding an extra minute or two to the cook time.
Is there a vegan option?

You can experiment with dairy-free cheese, flax eggs instead of eggs, and plant-based yogurt for the sauce. The texture will be a bit different, but still tasty!

Final Thoughts

If you’re searching for a feel-good, foolproof recipe that brings joy to veggie lovers and skeptics alike, Baked Broccoli Cheese Balls are a must-try. They require minimal work, adapt to what you have on hand, and deliver big on flavor and comfort. Dive in, experiment boldly, and make these a staple for any hurried weeknight or special gathering—because honestly, veggies should always taste this good!