Broccoli Cheese Balls Food

BAKED BROCCOLI CHEESE BALLS

Steps:

• Preheat oven to 200C/390F (all oven types).
• Line tray with baking / parchment paper. (Note 2)
• Place all ingredients (except oil spray) in a bowl. Mix well to combine, mashing up the broccoli as you go (like when you are cooking mince).
• Scoop up a heaped tablespoon, then press in firmly. Flick out into your hand then form into a ball. Place on tray. Repeat with remaining mixture - should make 15 - 18 balls.
• Spray with oil then bake for 25 minutes, or until the surface is slightly crisp and golden.
• Serve with Lemon Yoghurt Sauce - it also goes great with ketchup!
• Sauce: Mix ingredients together then set aside for at least 20 minutes to allow the flavours to meld.

BROCCOLI CHEESE BALLS

Steps:

• Steam broccoli until slightly softened. Let cool.
• Finely chop broccoli. You want the pieces to be 1/4-inch or less. Place in a large bowl.
• Add cheese, red pepper flakes, 1/4 cup Panko crumbs, and 1 egg to bowl with broccoli. Stir well.
• Use your hands to shape mixture into balls using about a rounded tablespoon for each ball. You should get 12-14.
• Place balls on a plate and refrigerate for at least 30 minutes.
• Place flour in a bowl.
• Place the 2 lightly beaten eggs in a second bowl and mix in 1 tablespoon water.
• Place remaining 2 cups Panko crumbs in a third bowl.
• Pour about 2 inches of oil in a Dutch oven or heavy pot. Heat oil to 375 degrees. For best results use a thermometer.
• Remove broccoli balls from refrigerator, coat in flour, dip in egg mixture, and then coat in Panko crumbs.
• Fry about 4 balls at a time cooking until golden brown on all sides.
• Drain on a paper towel-lined plate.

KETO BROCCOLI CHEESE BITES

Steps:

• Put the broccoli, garlic and 1/4 cup water into a medium heat-safe glass bowl. Wet a paper towel and lay over the broccoli. Microwave until bright green and crisp-tender, about 3 minutes, depending on your microwave. Carefully remove the paper towel, transfer the mixture to a food processor (leaving any water behind in the bowl) and allow to cool for 5 minutes. Clean out the glass bowl and set aside.
• Meanwhile, position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment and set aside.
• Add the scallion and parsley to the food processor. Pulse until the broccoli mixture is finely chopped and similar to the texture of rice. Transfer to the reserved bowl along with the whole egg, egg yolk, cayenne (if using), paprika, 1 1/2 teaspoons salt, a couple grinds of black pepper, almond flour and 3/4 cup of the Cheddar. Use your hands to mix everything together until well combined.
• Scoop heaping tablespoons of the mixture onto the prepared baking sheet, spacing them evenly apart, for about 28 total. Lightly wet your hands, then roll each mound into a round ball, re-wetting your hands as needed. This helps keep your hands from becoming sticky and makes rolling the mix much easier to do. Spray the balls with the cooking spray and sprinkle the tops with the remaining 1 cup Cheddar, pressing it gently onto the tops to help it adhere.
• Bake in the oven until the bites are light golden brown and cooked through, about 25 minutes, rotating the baking sheet once halfway through the cooking time.
• Meanwhile, combine the sour cream, mayonnaise, vinegar, garlic powder, onion powder, a large pinch salt, several grinds of black pepper, dill and parsley in a small bowl. Whisk to combine and season with more salt and pepper as desired.
• Transfer the broccoli cheese bites to a platter and serve the ranch dipping sauce alongside.

PARMESAN BROCCOLI BALLS

Steps:

• Place broccoli in a medium saucepan with enough water to cover. Cover, and bring to a boil. Cook 5 minutes. Uncover, and continue cooking 2 to 3 minutes, until tender. Remove from heat, drain, and cool.
• In a large bowl, mix broccoli, stuffing mix, Parmesan cheese, onion, eggs, margarine, pepper, and garlic salt. Cover, and chill in the refrigerator approximately 1 hour, until moisture has been absorbed.
• Preheat oven to 325 degrees F (165 degrees C).
• Roll the chilled mixture into 1 inch balls, and arrange on a medium baking sheet.
• Bake 15 to 20 minutes in the preheated oven, until browned.

BACON-BROCCOLI CHEESE BALL

Steps:

• Beat cream cheese, cheddar cheese and pepper until blended. Stir in broccoli. Shape into a ball; roll in bacon to coat. Wrap in plastic; refrigerate until serving. , Remove from refrigerator 15 minutes before serving. Serve with crackers.

BROCCOLI CHEESE BITES

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Place broccoli in a medium saucepan with 1 cup boiling water. Return to a boil. Cook covered until firm but tender, about 5 minutes.
• In a medium saucepan over low heat, melt the Cheddar cheese. Mix in the broccoli. Allow the mixture to cool and thicken approximately 15 minutes.
• In a medium bowl, mix the bread crumbs, salt and pepper. Spread the mixture onto a large piece of wax paper.
• Form the broccoli cheese mixture into balls and roll in the bread crumb mixture until thoroughly coated.
• Deep fry the balls until golden brown, about 5 minutes. Drain on paper towels.

BROCCOLI CHEESE BALLS - THE ULTIMATE APPETIZER

Steps:

• Boil broccoli until soft. Drain and set aside in a mixing bowl.
• Add cheese, breadcrumbs, onion, garlic, eggs, salt and pepper. Mix until well combined.
• Scoop and heaping tablespoon, place it onto your palm and shape into a ball.
• Place them over a greased wire wrack. Bake or air fry at 300 F for 20 - 25 minutes.
• Enjoy!

BACON-BROCCOLI CHEESE BALL

Steps:

• 1. In a bowl, beat cream cheese, cheddar cheese and pepper until blended. Stir in broccoli. Shape into a ball and roll in bacon. Cover and refrigerate.
• 2. Remove from the refrigerator 15 minutes before serving. Serve with crackers.
• My Note: I used 3/4 teaspoons fresh ground garlic pepper instead and also as others had suggested added the bacon to the cheese ball, then rolled it in parsley before serving.
• I like to grate cheddar cheese because it mixes into the cream cheese better. I also just mix the bacon pieces into the ball, that way every one gets bacon with their cheese.
• I made this as one on my appetizers for a large group. it was very good. Most cheese balls are rolled in nuts preventing allergy sufferers from having some. This was great because these people could actually enjoy this appetizer. I would recommend it to others.
• I served this with 2 other appetizers so it didn't get all eaten but it was over half gone. I did steam the broccoli first just because I prefer the flavor of cooked to raw. I also added some Mrs. Dash garlic and herb seasoning and paprika just to add a little spice.

OVEN-BAKED CHEESY BROCCOLI BALLS

Steps:

• Place the frozen broccoli in a microwave-safe bowl and microwave on HIGH for 5-6 minutes; cool and squeeze out any excess moisture with hands, place in a large bowl.
• Add in stuffing mix, Parmesan cheese, cheddar cheese, onion, beaten eggs, seasoned salt, garlic powder, black pepper and cayenne to taste (if using) mix until combined adjusting seasoned salt and pepper to taste.
• Cover and refrigerate for 4 or more hours or until all the moisture is absorbed and the mixture is completely cold.
• Shape into 1 or 1-1/2-inch balls, then place onto greased baking sheet.
• Set oven to 325.
• Bake for 12-15 minutes for 1-inch balls (bake a little longer for 1-1/2-inch balls) or until browned.
• If desired immediately sprinkle finely grated cheddar cheese on top.