Ingredients
- 3 cups fresh broccoli florets, steamed & finely chopped (or 12 oz frozen, thawed & squeezed dry)
- 1½ cups shredded cheddar cheese (or mozzarella for extra melt)
- ½ cup Panko breadcrumbs (or almond flour for gluten-free)
- ¼ cup grated Parmesan cheese
- 2 tbsp cream cheese, softened
- 1 large egg, beaten
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- Optional: ½ tsp smoked paprika or cayenne for heat
For Coating:
- ½ cup Panko breadcrumbs
- 2 tbsp olive oil or melted butter
Instructions
- Prep Broccoli:
- Steam broccoli until tender (5 mins), then chop finely (or pulse in a food processor). Squeeze out excess water using a towel.
- Mix:
- In a bowl, combine broccoli, cheddar, Parmesan, cream cheese, egg, spices, and ½ cup breadcrumbs. Mix well. Chill for 15 mins (easier to shape).
- Shape & Coat:
- Roll into 1-inch balls. Dip each into olive oil, then roll in remaining Panko.
- Bake:
- Place on a parchment-lined tray. Bake at 400°F (200°C) for 18-20 mins until golden and crispy.
- Serve Hot:
- Pair with marinara, ranch, or sriracha mayo!
Tips & Twists
- Extra crisp: Spritz balls with oil before baking.
- Make-ahead: Freeze unbaked balls; bake from frozen (+5 mins).
- Air Fryer: Cook at 375°F (190°C) for 10-12 mins, shaking halfway.