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Broccoli Cheese Balls

Broccoli Cheese Balls are crispy fried baslls with a melty broccoli and 3-cheese interior. They are amazing!!

Broccoli Cheese Balls in a bowl.

Broccoli Cheese Balls make a delicious finger food for holiday parties or game day. Make them as an after school snack and your kids will think you are the coolest parent ever. Next to Fried Mac and Cheese, I think these fried broccoli balls are the best kid snack ever.

Crispy on the outside with a Panko crumb coating and totally cheesy on the inside with 3 kinds of cheese. The little bits of fresh broccoli are totally coated in gooey, melted cheese.

Are Broccoli Cheese Balls Spicy?

I add 1/2 teaspoon red pepper flakes to give them some spice. You can reduce it to 1/4 teaspoon if you like.

Fried Broccoli Cheese Balls

Make Ahead

You’ll need to go ahead and make the Broccoli Cheese Ball mix a little ahead of time and then shape them into balls. You want to refrigerate them at this point for at least 30 minutes so they hold their shape better.

Then they’re coated in flour, dipped in egg wash, coated in Panko crumbs, and fried until golden. For best results, use a thermometer to keep the oil at about 375 degrees.

Recipe Tip

For extra flavor, try adding 5 cooked and crumbled pieces of bacon to the filling.

Fried Broccoli Cheese Balls. One has a bite bitten out showing inside.

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Broccoli Cheese Balls

Broccoli Cheese Balls are crispy on the outside with 3 kinds of gooey melted cheese and fresh broccoli on the inside. Make a great appetizer!
PREP: 1 hour
COOK: 15 minutes
TOTAL: 1 hour 15 minutes
SERVINGS: 8 balls


  • 1 1/2 heaping cups fresh broccoli florets
  • 1 cup shredded Colby cheese
  • 1 cup shredded cheddar cheese
  • 4 ounces Velveeta, cut into small chunks
  • 1/2 teaspoon crushed red pepper flakes
  • 2 1/4 cups Panko crumbs, divided
  • 1 egg, lightly beaten
  • 1/2 cup all-purpose flour
  • 2 eggs, lightly beaten
  • Vegetable or Canola oil


  • Steam broccoli until slightly softened. Let cool.
  • Finely chop broccoli. You want the pieces to be 1/4-inch or less. Place in a large bowl.
  • Add cheese, red pepper flakes, 1/4 cup Panko crumbs, and 1 egg to bowl with broccoli. Stir well.
  • Use your hands to shape mixture into balls using about a rounded tablespoon for each ball. You should get 12-14.
  • Place balls on a plate and refrigerate for at least 30 minutes.
  • Place flour in a bowl.
  • Place the 2 lightly beaten eggs in a second bowl and mix in 1 tablespoon water.
  • Place remaining 2 cups Panko crumbs in a third bowl.
  • Pour about 2 inches of oil in a Dutch oven or heavy pot. Heat oil to 375 degrees. For best results use a thermometer.
  • Remove broccoli balls from refrigerator, coat in flour, dip in egg mixture, and then coat in Panko crumbs. 
  • Fry about 4 balls at a time cooking until golden brown on all sides.
  • Drain on a paper towel-lined plate.


For more flavor, add 5 pieces of cooked and crumbled bacon to the filling.


Calories: 322kcal
Author: Christin Mahrlig
Course: Appetizer
Cuisine: Southern
Keyword: broccoli, fried

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Recipe adapted from: Simply Done, Well Done

Originally posted November 9, 2017.

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82 thoughts on “Broccoli Cheese Balls”



    1. I used myfitnesspal recipie and this is what it came up with for 13 servings :
      Nutrition Facts
      Servings 13.0
      Amount Per Serving
      calories 168
      % Daily Value *
      Total Fat 11 g 16 %
      Saturated Fat 5 g 23 %
      Monounsaturated Fat 3 g
      Polyunsaturated Fat 2 g
      Trans Fat 0 g
      Cholesterol 176 mg 59 %
      Sodium 284 mg 12 %
      Potassium 74 mg 2 %
      Total Carbohydrate 13 g 4 %
      Dietary Fiber 1 g 3 %
      Sugars 1 g
      Protein 12 g 24 %
      Vitamin A 91 %
      Vitamin C 15 %
      Calcium 68 %
      Iron 3 %

  2. Tamara Hall

    I have made this recipe several times now..it is absolutely delicious 😋
    I dip the finished broccoli balls in hot pepper jelly..mmm, mmm, good🙂

  3. Soooo Addictive and Beyond Delicious. Have made them multiple times and they come out perfect each time. A great recipe for a Appetizer or Side Dish. I have one question, do you think this recipe would work for other vegetables like Cauliflower or Brussel Sprouts? Either or they are amazing and I am HOOKED

  4. I made these for my family last night and they were a huge hit! I used a spicy cheese and it added a nice little kick! Definitely recommend this recipe. Thanks!

  5. I made these but used just cheddar and velveeta. I added some parm and garlic powder to the breadcrumbs and a dash of smoked paprika to the dipping sauce. Huge hit! Thanks!

  6. I have made these a few times and love them. I want to make them in advance for the holidays….can they be frozen and fried later? If so, should I go through all of the steps (dipping in flour, egg and panko) and then freeze them or should I freeze them at the stage they are to be refrigerated and when ready to fry them, do the dipping?

  7. Ally Bernard

    These are so good that I’ve made them twice in one week. I used cream cheese instead of Velveeta, and it was perfect.

  8. Sylvia P Wilkerson

    I used cauliflower and they were delicious. Just make sure all water is out of the cauliflower after putting it in the food procesessor. Squeezed it in a clean cloth kitchen towel.

    1. joan jamerson

      I tried to air fry them and the bread crumbs started to brown but the cheese was melting way too fast so I stuck with the oil

      1. Just tried these in air fryer. They were delicious! I didn’t have panko so I double dipped in all purpose gluten free flour after interim egg dip. Then i put them in the fridge for a bit and rolled them in butter. No Velveeta but Mexican blend cheese. They were yummy!!

        1. Christin
          Christin Mahrlig

          That’s great to know they turned out well in the air fryer and that you didn’t use velveeta. I know lots of people don’t like to use it.

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