Baked Cheesy Broccoli Balls: The Tasty and Healthy Recipe
Last week at lunch with my mom, I was greeted with a feast fit for a queen. We hadn’t seen each other in a while, and this was her way of showing how happy she was to have me back at the table! Does this kind of pampering happen to you too?
Among the many delicacies, we mostly indulged in her broccoli balls: truly delicious and irresistible! Although I have tried many versions (like black cabbage balls, cauliflower, or chicken and avocado), I realized the broccoli version was still missing from my repertoire.
So here’s my version: vegetable balls with a super cheesy and melty center, without potatoes!
Why make broccoli balls?
Broccoli are healthy vegetables rich in beneficial properties. As I often explain in my tips on GialloZafferano, the Brassicaceae family (cabbage, kale, broccoli) is known for its high content of:
Fiber for intestinal health, essential vitamins and minerals, and natural antioxidants.
These balls are a tasty and genuine way to get kids or those who don’t like strong flavors to eat vegetables.
How to serve vegetable balls
You can serve this recipe in different ways:
Vegetarian main course: served on a bed of fresh salad.
Finger food: perfect for an informal buffet or a gathering with friends.
Appetizing starter: warm and cheesy to start a dinner beautifully.
I assure you they will be a hit: my advice is to double the doses because they will disappear quickly!
If you are fond of balls and enjoy playing with vegetables, try these irresistible versions too:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Portions: 15 balls
- Cooking methods: Electric oven, Air fryer
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; buying them through my blog helps support me and my work, and it won’t cost you anything extra!
- 14 oz broccoli (about 12 oz net of waste*)
- 2 oz provolone cheese
- 1 egg
- 3 tbsp breadcrumbs
- 1.5 oz grated parmesan
- to taste garlic powder
- 1 tsp nutmeg
- 2 tbsp extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 1 Knife
- 1 Saucepan
- 1 Skimmer
- 1 Colander
- 1 Bowl
- 1 Potato masher
- 1 Spatula
- 1 Baking tray
- 1 Parchment paper
Steps
Cut the broccoli into small florets and rinse them thoroughly under running water.
Boil the florets in a saucepan with plenty of salted water for about 12 minutes, until they become tender.
Drain them using a skimmer and let them drain and cool on a strainer.
Transfer the broccoli to a bowl, mash them using a potato masher until you get a puree.
Add the egg, garlic powder, nutmeg, and season with salt and pepper.
Finally, add the breadcrumbs and grated parmesan.
Quickly mix all the ingredients, mashing with a fork until you obtain a homogeneous, compact, and workable mixture. If it is still soft, you can add one tablespoon of breadcrumbs at a time.
With slightly damp hands, take small portions of the mixture at a time (about 1.2 oz) and flatten them with your fingers.
Add a cube of provolone, place it in the center, and close it with the remaining mixture.
Work to form balls slightly larger than a nut, until all ingredients are used up.
Place them on a baking tray lined with parchment paper and put them in the fridge to firm up for 30 minutes or in the freezer for 15 minutes to speed up the process. After this time, drizzle the surface with oil and bake at 375°F for 25 minutes, then turn them and bake for another 5-8 minutes or until golden brown.
Remove from the oven and let them cool slightly before serving.
And there you go… the cheesy broccoli balls are ready to be enjoyed!
Enjoy your meal from La Cucina di FeFè!
Storage
👉 You can store broccoli balls in the fridge in appropriate glass containers with lids for 2-3 days or freeze them for about 1 month.
Tips, notes, variations, and suggestions
🟣* The stems and leaves of broccoli are often considered waste, but in reality, they are valuable parts, rich in fiber, vitamin C, and compounds beneficial for intestinal health. Don’t throw them away! The secret is to remove the tougher, fibrous external part of the stems with a peeler. Once cleaned, the heart of the stem will be tender and sweet, and you can make, along with the leaves removed from the central rib, a delicious anti-waste pesto. Here’s how: blanch the scraps of 1 large broccoli for 10-12 minutes in salted boiling water, squeeze them very well to remove all cooking water, and blend with 1 oz hazelnuts, 1 oz grated parmesan or pecorino cheese, 1 garlic clove, and 1.7 oz oil for a creamy sauce ideal for pasta.
FAQ (Questions and Answers)
Can I use another type of cheese?
Yes, you can use any other stringy cheese, even mozzarella, as long as it’s the one for pizza.
Can I cook them in an air fryer?
Yes, you can cook the broccoli balls in an air fryer at 400°F for 15 minutes
