Parmesan Broccoli Balls Recipe -
Parmesan Broccoli Balls Recipe

Parmesan Broccoli Balls

Recipe by  

"I have made this recipe for parties before, and they seem to go quite quickly. These are great warm or cold."

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Ingredients Edit and Save

Original recipe makes 36 appetizer balls Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    1 hr 40 mins


  1. 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.
  2. 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.
  3. Preheat oven to 325 degrees F (165 degrees C).
  4. Roll the chilled mixture into 1 inch balls, and arrange on a medium baking sheet.
  5. Bake 15 to 20 minutes in the preheated oven, until browned.
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Reviews More Reviews

Most Helpful Positive Review
Dec 07, 2003

Fabulous. Made this as a side dish and we loved it. I did however, increase the Parmesan Cheese to 1 cup and used fresh broccoli instead of frozen. I will be using this recipe often, not only as a side but for appetizers as well. It was easy to make and absolutely delicious. Puts a whole new light on eating the dreaded broccoli. Thanks for sharing this recipe Heather.

Most Helpful Critical Review
Nov 12, 2009

This was my first time trying these, and I'll be making them again for sure, but I'm going to experiment a bit. This time out, I subbed the parmesan for sharp cheddar, which was yummy. My only concern is that they were to "egg-y" Next time, less egg adn butter. I'll also be sauteeing the onion and experimenting with adding various seasonings and possibly, sauteed mushroom. The flavor was OK, it just seemed to be missing something. I think these are a great nibbler, I just want to tweak them to be a bit more flavorful.

Dec 07, 2003

Easy and a big hit at a party! I couldn't find chicken flavored stuffing, so I used herb stuffing. Was wonderful! Thanks for the recipe!

Jul 03, 2006

These are really delicious! I modified based on the reviews I read here: more parmesan cheese (3/4 cup), less onion, only 4 eggs, half the butter, and double the stuffing. GREAT results. I think it needed the extra stuffing, to bind up the wet ingredients and make them keep their shape. Once you take the mixture out of the fridge to make the balls, give it a good stir to really get the wet ingredients mold-able. The flavor is great. Really delicious and a big hit with my family.

Nov 20, 2005

I cannot believe how good these are!! I only made them because I had half a box of stuffing that needed using up, but they are SO good that I'm going to make them for Thanksgiving dinner next week (and plenty of other times too)! The only changes I made were to use extra-sharp Cheddar (I mistakenly thought I had Parm), and also fresh brocc (I can't stand the frozen stuff). Although they were pretty easy to form into balls, you could easily just spread the mixture in a dish, and bake as directed. I'm also thinking of making them with broccoli and cauliflower. This is a fantastic recipe. Thanks so much, Heather!

Nov 11, 2005

These were pretty good, but my family has always made them with two 10 oz. packaged of chopped spinach and no onion, and I like those better. Also, I baked a few of these before letting them sit, and not only was the stuffing still hard, but they leaked. Letting the mixture sit is definitely a vital step.

Dec 07, 2003

Loved these! Made them for Superbowl this year, they were a big hit. I will be making them again and again.

Jan 25, 2004

An easy to prepare, inexpensive, delicious little appetizer that people LOVE! Thanks so much! I increased the amount of parmesan and used only about 14 cup of minced onion. Everyone raved and they were all eaten in a flash!


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  • Calories
  • 72 kcal
  • 4%
  • Carbohydrates
  • 4.2 g
  • 1%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 5.2 g
  • 8%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 191 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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