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A platter of crispy baked broccoli cheese balls with tzatziki dipping sauce.

Baked Broccoli Cheese Balls

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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Course: Side Dish, Snack
Cuisine: Greek, Mediterranean
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 2 cups Fresh Broccoli steamed and finely minced
  • 1/2 cup Shredded Mozzarella Cheese
  • 1/4 cup Grated Parmesan Cheese
  • 1/4 cup Crumbled Feta Cheese
  • 2 Large Eggs beaten
  • 3/4 cup Panko Breadcrumbs or whole wheat
  • 2 cloves Garlic minced
  • 1 tsp Dried Oregano
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 tbsp Extra Virgin Olive Oil

Method
 

  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Steam broccoli florets until tender, then squeeze them in a clean kitchen towel to remove all excess moisture.
  3. Finely mince the dry broccoli and place in a large bowl.
  4. Add mozzarella, parmesan, feta, breadcrumbs, garlic, oregano, salt, and pepper. Mix well.
  5. Stir in the beaten eggs until the mixture is cohesive.
  6. Roll into 1-inch balls and place on the prepared baking sheet.
  7. Lightly brush the tops with olive oil.
  8. Bake for 18–20 minutes, turning halfway through, until golden brown and crispy.
  9. Serve warm with your favorite Mediterranean dip.

Notes

  • The Squeeze Rule: The #1 reason balls fall apart is moisture. After steaming, wrap broccoli in a clean kitchen towel and wring it out until no more water drips.
  • Uniform Sizing: Use a small cookie scoop or a level tablespoon to ensure all balls are the same size so they bake evenly without burning.
  • Crispiness Hack: For a deeper golden crust, spray the balls with a light coating of avocado or olive oil halfway through baking after you flip them.
  • Cheese Substitutes: If you don't have feta, goat cheese provides a similar Mediterranean tang. For a sharper flavor, swap mozzarella for extra-sharp white cheddar.
  • Make it Gluten-Free: Replace panko breadcrumbs with almond flour or certified gluten-free breadcrumbs at a 1:1 ratio.
  • Pre-Baking Tip: If the mixture feels too loose, refrigerate the dough for 20 minutes before rolling; this helps the breadcrumbs hydrate and bind the ingredients.