- In a shallow bowl, mix together the breadcrumbs, Parmesan cheese, garlic powder, and paprika for the coating.
- Place the beaten egg in another shallow bowl for the egg wash.
- Dip each broccoli cheese ball into the beaten egg, then roll it in the breadcrumb mixture, pressing gently to ensure an even coating. Place the coated balls on the prepared baking sheet.
Step 6: Bake
Bake for 18–20 minutes, or until the balls are golden brown and crispy on the outside.
Step 7: Serve
Serve warm with your favorite dipping sauce, such as ranch, marinara, or aioli.
Why This Recipe Works
- Broccoli Base: Adds moisture, nutrients, and a pop of color without overpowering the flavor.
- Cheese Pull: Cheddar and Parmesan create a rich, melty center that’s hard to resist.
- Crispy Coating: Breadcrumbs mixed with Parmesan and spices bake up crunchy and flavorful.
Variations to Try
- Add Protein: Stir in cooked, crumbled bacon or diced ham for extra flavor.
- Spice It Up: Add red pepper flakes or cayenne pepper for a spicy kick.
- Gluten-Free Option: Use gluten-free breadcrumbs and ensure your cheeses are GF-friendly.
- Air Fryer Version: Cook at 375°F (190°C) for 10–12 minutes, flipping halfway through, for a crispier finish.
- Mini Bites: Use a smaller scoop for bite-sized appetizers perfect for parties.
Tips for Success
- Squeeze Out Moisture: Removing excess water from the broccoli ensures the mixture holds together and bakes properly.
- Chill Before Baking: If the balls feel soft, chill them in the fridge for 15–20 minutes before baking to help them hold their shape.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer to restore crispiness.