These baked broccoli cheese balls are a delicious way to enjoy vegetables in a fun and satisfying form. They’re crispy on the outside, tender and cheesy on the inside, and full of flavor from garlic, onion, and sharp cheese. I love serving them with a simple garlic lemon yogurt sauce, which adds a bright, creamy contrast. Whether I’m looking for a meat-free snack, party appetizer, or light dinner, these broccoli balls always hit the spot — and even picky eaters tend to come back for more.

Why I’ll Love This Recipe

I love how easy it is to make something so tasty and nutritious with minimal ingredients. These broccoli cheese balls bake to golden perfection without the need for deep frying, so they feel lighter while still delivering that comforting crispy texture. They’re also freezer-friendly, which makes them perfect for meal prep. And the best part? I can mix and match cheeses or even add other vegetables based on what I have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the broccoli balls:

• 2 cups (packed) soft-cooked broccoli, roughly chopped and well-drained (about 400 g raw broccoli)

• 1 cup panko breadcrumbs

• 2 large eggs

• ¾ cup shredded cheese (cheddar, Colby, or any good melting cheese)

• 2 shallots or scallions, finely sliced

• 2 garlic cloves, minced

• ¼ teaspoon salt

• Freshly ground black pepper, to taste

• Olive oil spray, for baking

For the garlic lemon yogurt sauce:

• ⅔ cup plain yogurt (Greek or regular)

• Zest of ½ lemon

• 1 tablespoon fresh lemon juice

• ½ garlic clove, finely minced or grated

• 2 teaspoons extra virgin olive oil

• Salt and black pepper, to taste

Directions

1. Preheat the oven to 200°C (390°F). Line a baking sheet with parchment paper.

2. Prepare the broccoli by steaming or boiling it until soft, then draining well. Chop it roughly. I make sure to remove excess water — a key step to help the mixture hold together.

3. Mix the ingredients in a large bowl: broccoli, panko breadcrumbs, eggs, shredded cheese, sliced shallots, minced garlic, salt, and pepper. I mash the broccoli slightly as I mix to help everything bind.

4. Form the balls using heaped tablespoons of the mixture. I press each scoop firmly and roll it into a ball between my hands. I usually get 15 to 18 balls from this amount.

5. Arrange the balls on the prepared baking sheet. I spray them lightly with olive oil to help them brown.

6. Bake in the preheated oven for 25 minutes, or until the balls are golden and lightly crisp on the outside.

7. Make the yogurt sauce by combining all the sauce ingredients in a small bowl: yogurt, lemon zest, lemon juice, minced garlic, olive oil, salt, and pepper. I let it sit for at least 20 minutes so the flavors blend.

8. Serve the broccoli cheese balls warm, with the yogurt dip on the side — or even ketchup if that’s your preference.

Servings and timing

• Prep time: 15 minutes

• Cook time: 25 minutes

• Total time: 40 minutes

• Servings: Makes 15–18 balls, which serves 3 people as a main dish or 4–6 as a snack or appetizer

Variations

• Gluten-free version: I swap the panko with ¾ cup almond meal to make these gluten-free. It changes the texture slightly but still works well.

• Different cheeses: I often switch things up with mozzarella, gouda, or even pepper jack for a spicier kick.

• Add more veggies: Chopped spinach, finely grated zucchini (squeezed dry), or even shredded carrots can be added for extra nutrition.

• Air fryer method: Instead of baking, I cook them in an air fryer at 180°C (356°F) for about 12–15 minutes until golden.

• Alternate dips: Sometimes I serve these with marinara sauce, sour cream, or ranch dressing instead of yogurt sauce.

Storage / Reheating

• Refrigerator: I store leftovers in an airtight container in the fridge for up to 4 days.

• Reheating: To keep them crispy, I reheat in the oven or air fryer at 180°C (350°F) for about 5 minutes. A microwave also works, though they’ll be softer.

• Freezing: These freeze really well. After baking and cooling, I freeze them in a single layer, then transfer to a container. I reheat straight from frozen in the oven for 8–10 minutes at 180°C.

• Make ahead: I sometimes shape the balls ahead of time and refrigerate them (unbaked) for up to a day, then bake fresh when I need them.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, I often use frozen broccoli. I just make sure to thaw it completely and squeeze out as much water as possible. This prevents the mixture from becoming too wet and falling apart.

What can I use instead of eggs?

If I want to make these egg-free, I replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water. I let it sit for 10 minutes before adding it to the mix. It holds everything together pretty well.

Do they stay crispy after baking?

Yes — if I spray the outside with olive oil and bake until golden, they come out with a nice crisp surface. They stay crisp for a while, especially if served fresh, but soften slightly when stored.

Can I make the yogurt sauce ahead of time?

Absolutely. I like to make the sauce a few hours in advance or even the day before. It gives the garlic and lemon more time to infuse the yogurt with flavor.

What should I serve with these?

These broccoli balls pair well with salads, soups, or roasted vegetables. When I serve them as a main dish, I often add a side of couscous or quinoa to round out the meal.

Conclusion

These baked broccoli cheese balls are one of my favorite ways to make vegetables fun and crave-worthy. They’re easy to prepare, freezer-friendly, and completely customizable with the ingredients I have on hand. Whether I’m making a light dinner or a party snack, this recipe always delivers flavor and comfort.