Fresh broccoli combined with cheddar, Colby cheese, Velveeta, and panko crumbs, fried until golden, crispy, and irresistibly cheesy.
Table of Contents
I didn’t set out to make Crispy Broccoli Cheese Balls. This recipe kind of… happened. It was one of those late afternoons where dinner felt far away but snacking felt very necessary. The fridge door was open longer than it should’ve been (you know the moment), and there was broccoli sitting there, judging me quietly. I’d bought it with good intentions. Big, hopeful intentions. And then life happened.
What this recipe really reminds me of are family get-togethers where someone always brings that appetizer. The one people don’t ask about—they just eat it. Standing up. Over the sink. These broccoli cheese balls hit that same nerve. Crunchy outside, gooey inside, and somehow comforting in a way that feels nostalgic even if you can’t quite place why. Maybe it’s the cheese. Maybe it’s the frying. Maybe it’s just that warm, happy feeling of biting into something that doesn’t pretend to be healthy but still lets broccoli come along for the ride. Either way, once I made them, they stuck around.
Why you’ll Love these Crispy Broccoli Cheese Balls?
I won’t say these are life-changing. That feels dramatic. But I will say they’re the kind of snack that disappears faster than expected—and that says something. Crispy Broccoli Cheese Balls manage to walk that line between comfort food and party food without trying too hard. They’re crunchy, cheesy, and familiar, but not boring.
And here’s my slightly conflicted opinion: they don’t taste like broccoli… but they also don’t hide it completely. The broccoli is there, doing its quiet background work, while the cheese takes center stage. It’s balanced in a way that feels accidental, not engineered. That’s probably why people keep reaching for “just one more.” Do they always come out perfectly round? No. Do I care? Also no.
Ingredient Notes
This isn’t a complicated ingredient list, but every piece matters more than it looks at first glance. These Crispy Broccoli Cheese Balls rely on texture just as much as flavor, and that’s where things can go sideways if you rush.
- Fresh Broccoli Florets – Steam them just until tender, not soft. If they’re mushy, the balls won’t hold as well. Learned that one the annoying way.
- Colby Cheese – Mild and creamy. It keeps the inside smooth without overpowering everything else.
- Cheddar Cheese – This is where the flavor really shows up. Sharp cheddar makes a difference.
- Velveeta – Look, I get it. But this is what gives you that unmistakable gooey center. No substitutes quite hit the same.
- Crushed Red Pepper Flakes – Just enough to wake things up. Not spicy. More like… a nudge.
- Panko Crumbs – These are essential for that crispy exterior. Regular breadcrumbs won’t give you the same crunch.
- Eggs & Flour – These do the boring but important work of holding everything together.
- Oil for Frying – Neutral oil works best. Nothing fancy needed here.
How to Make Crispy Broccoli Cheese Balls?
- This recipe isn’t hard, but it does reward patience. Start by steaming the broccoli until it’s just tender, then let it cool completely. Chop it finely—smaller than you think. If the pieces are too big, the balls tend to fall apart, and that’s frustrating in a very specific way.
- Once chopped, everything goes into one bowl. Cheeses, egg, red pepper flakes, a bit of panko. Mix it up. It won’t look elegant. That’s fine. Roll the mixture into small balls and chill them. This step feels optional until you skip it once… then you never skip it again.
- Breading is a three-step situation—flour, egg, panko—and yes, it’s a little messy. I usually tell myself I’ll keep one hand clean. I never do. Fry the balls in hot oil until golden on all sides, turning gently. When they come out, let them drain for a minute. Or don’t. I usually don’t.
Storage Options
Crispy Broccoli Cheese Balls are best eaten fresh. That’s just the truth. But if you have leftovers, store them in the fridge for up to three days. Reheat in the oven or air fryer to bring the crunch back. The microwave works, but… you already know how I feel about that.
You can freeze them before frying, which is actually kind of genius. It turns them into an emergency snack for future-you, and future-you will appreciate that.
Variations & Substitutions
This recipe isn’t precious. It doesn’t mind being tweaked, adjusted, or halfway reinvented depending on what’s in your fridge.
- Swap Colby for mozzarella or Monterey Jack for a milder melt.
- Add cooked bacon if you want to lean fully into indulgence.
- Use gluten-free flour and panko if needed—it works surprisingly well.
- Bake or air-fry them if frying feels like too much that day.
- Add garlic powder, onion powder, or even a little smoked paprika for extra depth.
Ever change a recipe once and then never make it the original way again? Yeah. Same.
What to Serve With Crispy Broccoli Cheese Balls?
These are dipping-food, no question. Marinara, ranch, honey mustard, spicy mayo—they all work. I’ve served these as appetizers, snacks, and accidental dinners next to a salad that was mostly there for moral support. They fit wherever you put them, which is kind of their charm.
FAQ
Can I make Crispy Broccoli Cheese Balls ahead of time?
Yes. Shape them, chill or freeze them, and fry when ready. They’re party-friendly that way.
Why are mine falling apart?
Usually it’s the broccoli being chopped too large or skipping the chill time. Both matter more than they seem.
Can I bake them instead of frying?
You can. They won’t be quite as crispy, but they’ll still be good. Just… different.
If you try these Crispy Broccoli Cheese Balls, I really hope they bring a little chaos to your kitchen—in the best way. Let me know how they turn out, what you dipped them in, or whether they disappeared faster than you expected. That’s usually the real test, right?
Crispy Broccoli Cheese Balls
Ingredients
- 1½ heaping cups fresh broccoli florets
- 1 cup shredded Colby cheese
- 1 cup shredded cheddar cheese
- 4 oz Velveeta cheese cut into small cubes
- ½ teaspoon crushed red pepper flakes
- 2¼ cups panko breadcrumbs divided
- 1 large egg lightly beaten
- ½ cup all-purpose flour
- 2 large eggs lightly beaten
- Vegetable oil or canola oil for frying
Instructions
- Steam the broccoli florets until slightly tender but not soft. Remove from heat and allow to cool completely.
- Finely chop the broccoli into pieces no larger than ¼ inch. Transfer the chopped broccoli to a large mixing bowl.
- Add the Colby cheese, cheddar cheese, Velveeta cubes, crushed red pepper flakes, ¼ cup of the panko breadcrumbs, and the lightly beaten egg to the bowl. Stir until the mixture is thoroughly combined.
- Using clean hands, shape the mixture into balls, using approximately one rounded tablespoon per portion. You should obtain approximately 12–14 balls.
- Place the formed broccoli cheese balls onto a plate or tray and refrigerate for at least 30 minutes to allow them to firm.
- Prepare a breading station: place the flour in one shallow bowl, the two lightly beaten eggs mixed with 1 tablespoon of water in a second bowl, and the remaining 2 cups of panko breadcrumbs in a third bowl.
- In a Dutch oven or heavy-bottomed pot, heat approximately 2 inches of oil to 375°F (190°C). Use a thermometer to maintain an accurate temperature.
- Remove the chilled broccoli cheese balls from the refrigerator. Coat each ball first in flour, then dip into the egg mixture, and finally coat evenly with panko breadcrumbs.
- Fry the balls in batches of 3–4 at a time, turning gently, until golden brown on all sides.
- Remove the fried balls from the oil and drain on a paper towel–lined plate. Serve warm.
Notes
