Why Broccoli Cheese Balls Are So Irresistible

The crispy, crunchy Panko breadcrumb coating on the outside contrasts beautifully with the gooey, cheesy filling inside. The combination of Colby cheese, cheddar cheese, and Velveeta creates a rich and creamy cheese center, while the steamed broccoli provides a light, fresh bite. A hint of crushed red pepper flakes adds a touch of heat, balancing out the richness of the cheeses and making each bite even more flavorful.

These broccoli cheese balls are not only delicious but also incredibly versatile. They make a great appetizer, a party snack, or even a fun side dish to go along with your favorite meal. Plus, they’re a great way to sneak in some veggies while still satisfying your craving for something cheesy and crispy.

Preparing the Broccoli: Fresh and Tender

Start by steaming the broccoli florets until they are slightly softened. This step ensures that the broccoli cooks evenly and is easy to chop into small pieces. Once the broccoli has cooled, finely chop it into 1/4-inch pieces. The smaller the pieces, the better they’ll hold together in the cheese ball mixture.

After chopping the broccoli, place it in a large mixing bowl. The texture of the broccoli will give the cheese balls a nice bite and provide a beautiful contrast to the creamy cheese filling.

Combining the Filling: Cheesy Goodness

To the chopped broccoli, add the shredded Colby cheese, shredded cheddar cheese, small chunks of Velveeta, and crushed red pepper flakes. These three types of cheese are the stars of the filling, combining for a creamy, melty, and flavorful result.

Next, add 1/4 cup of Panko crumbs and 1 beaten egg. The Panko helps bind everything together while still keeping the cheese balls light and crispy on the outside when fried. Stir everything together to ensure the ingredients are evenly distributed.

Shaping the Balls: Bite-Sized Perfection

Using about a rounded tablespoon of the mixture, shape the cheesy broccoli mixture into balls. You should end up with 12-14 balls, depending on the size you make them. Once shaped, refrigerate the balls for at least 30 minutes to help them hold their shape during the frying process. Chilling them ensures that they won’t fall apart when they hit the hot oil.

Coating the Cheese Balls: Crisp and Crunchy

Prepare three separate bowls for the coating process:

1. In the first bowl, add the all-purpose flour.

2. In the second bowl, beat two eggs with 1 tablespoon of water.

3. In the third bowl, place the remaining 2 cups of Panko breadcrumbs.

Dip each broccoli cheese ball first into the flour, then into the egg mixture, and finally coat it in the Panko crumbs. The flour helps the egg adhere to the cheese ball, while the egg creates a crispy outer coating once fried.

Frying the Balls: Golden and Crispy

Heat about 2 inches of vegetable or canola oil in a Dutch oven or heavy pot to 375°F (190°C). The oil should be hot enough to create a golden, crispy crust on the outside of the balls while cooking them through on the inside. Fry the cheese balls in batches, making sure not to overcrowd the pan.

Cook each batch for about 3-4 minutes, or until the broccoli cheese balls are golden brown and crispy on all sides. The Velveeta inside will melt to create a gooey, cheesy center, while the Panko will form a crispy outer layer.

Draining and Serving: Hot and Ready to Enjoy

Once the cheese balls are fried, remove them from the oil and place them on a paper towel-lined plate to drain excess oil. This helps keep the balls crispy and prevents them from being too greasy.

Serve the broccoli cheese balls immediately while they’re hot and gooey on the inside. You can enjoy them on their own or serve them with your favorite dipping sauces, such as marinara, ranch, or even a spicy sriracha mayo for a little extra kick.

Nutritional Information for Broccoli Cheese Balls

Each serving (approximately 1 ball) of these crispy delights contains about 322 calories. With 10 grams of protein, these cheese balls offer a good amount of protein to keep you satisfied. The 20 grams of fat, including 7 grams of saturated fat, contribute to the creamy richness of the cheese filling and the crispy coating.

The dish contains 28 grams of carbohydrates, with 1 gram of dietary fiber and 2 grams of sugar, which makes it a flavorful, satisfying treat without excessive carbs. The sodium content is 525 mg per ball, so be mindful of your salt intake, especially if you’re dipping the cheese balls in salty sauces.

Storage and Reheating Tips

Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, you can place the cheese balls on a baking sheet and bake them at 350°F (175°C) for about 10 minutes or until they’re heated through and the outside crisps up again. Alternatively, you can reheat them in the air fryer for a few minutes to restore their crispy texture.

Customization Ideas

Feel free to customize these broccoli cheese balls to suit your preferences. For a spicy twist, add more crushed red pepper flakes or chopped jalapeños to the filling. You could also experiment with different cheeses like mozzarella or gouda to create a unique flavor profile. If you want to add extra vegetables, finely chopped spinach or bell peppers would work beautifully in the filling as well.

Conclusion: A Crispy, Cheesy Delight

Broccoli Cheese Balls are the perfect combination of crispy, golden-brown exteriors and gooey, cheesy interiors. With their rich flavor and satisfying texture, these cheese balls make a great appetizer or snack for any occasion. Whether you’re serving them for game day, holiday parties, or just a fun family treat, these crispy delights are sure to be a hit. Try them today for a bite-sized snack that’s both comforting and delicious!