Instructions:
1. Cook the Broccoli:
- Steam or boil the broccoli florets until tender, about 4-5 minutes. Drain well and finely chop the broccoli, making sure to remove any excess moisture by pressing it in a paper towel.
2. Prepare the Mixture:
- In a large bowl, combine the chopped broccoli, shredded cheddar cheese, Parmesan cheese, breadcrumbs, and cream cheese.
- Add the beaten egg, garlic powder, onion powder, salt, and pepper. Mix everything together until well combined. The mixture should hold together when you form balls. If it seems too wet, you can add a little more breadcrumbs to help it bind.
3. Form the Balls:
- Roll the mixture into small balls, about 1-1.5 inches in diameter. You can use your hands or a spoon to form them. Once the balls are formed, roll them in a bit of extra breadcrumbs to coat them for a crispier outer layer.
4. Cook the Cheese Balls:
You have two options for cooking:
Option 1: Frying (for a crispy texture)
- Heat about 1-2 tablespoons of olive oil in a large skillet over medium heat.
- Add the broccoli cheese balls to the skillet, a few at a time, making sure not to crowd them.
- Fry for 2-3 minutes per side, or until golden brown and crispy. Remove from the pan and place them on a paper towel-lined plate to drain any excess oil.
Option 2: Baking (for a healthier version)
- Preheat your oven to 375°F (190°C).
- Place the broccoli cheese balls on a baking sheet lined with parchment paper or a silicone baking mat.
- Bake for 15-20 minutes, or until they are golden brown and firm to the touch, flipping them halfway through for even browning.
5. Serve:
- Serve the broccoli cheese balls warm with your favorite dipping sauce (such as ranch, marinara, or even a spicy sriracha mayo) for extra flavor