Broccoli and Cheese Balls - Kraft Recipes Top
Comida Kraft
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Broccoli and Cheese Balls

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  • Take out the cream cheese and let it get to room temperature. Rinse the broccoli and boil until tender (about 5-10 min), drain. Let it cool. After cooled, chop into small pieces. Set aside. Take the cream cheese and in a bowl mix the cream cheese, mild cheddar cheese and broccoli together until well blended. Take a little of the mixture and roll into 1 - 1 1/2 inch balls. Place plastic wrap over them and refrigerate, until hardened (about 1 hour). In a bowl, crack both eggs and add a pinch of salt. Whisk them until well blended.
  • Take the cheese balls out of the refrigerator and place them first into the crackers to get them well coated. Afterwards, coat them with the egg mixture. Then back in the crackers to get them well coated. (If desired, and you want a thicker crust, coat it once more with the egg and then back in the crackers) Press the crackers well into the ball to get a good crust.
  • Then take a deep saute pan and add about 1/2 - 1 inch of oil in the pan. Set the flame to medium high and fry until golden brown. Place on a plate with paper towel to drain the oil. Serve hot. Enjoy!!

Special Equipment Needed


This recipe can be altered in many ways. I've also used grated parmesan, mozzarella, and cheddar, which came out great. If you’re not a fan of broccoli, add spinach instead. Also, to prevent the cheese from coming out while frying, place the cheese balls in the freezer for about an hour or 2 before frying them.

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