Broccoli Cheese Balls

Ingredients:
2 cups fresh broccoli florets, steamed and finely chopped (or frozen broccoli, thawed and drained)
1 1/2 cups shredded sharp cheddar cheese (you can mix in mozzarella for a milder flavor)
1/2 cup breadcrumbs (panko works great for extra crunch)
1/4 cup grated Parmesan cheese
1 large egg
1/4 cup cream cheese, softened
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
Salt, to taste
2 tbsp fresh parsley, chopped (optional, for garnish)
2 tbsp olive oil (or more for drizzling)
Instructions:
1. Prepare the broccoli:
If using fresh broccoli, steam or blanch it until just tender (about 4-5 minutes). Drain well and let it cool slightly.
Once cooled, finely chop the broccoli or pulse it in a food processor until it's in small, bite-sized pieces. If using frozen broccoli, ensure it's well-drained to remove excess water.
2. Make the mixture:
In a large mixing bowl, combine the chopped broccoli, shredded cheddar cheese, breadcrumbs, Parmesan cheese, egg, cream cheese, garlic powder, onion powder, black pepper, and salt.
Mix everything together until well combined. The mixture should hold together when pressed. If it's too wet, add a little more breadcrumbs to help it bind. If too dry, add a bit more cream cheese or a splash of milk.
3. Form the balls:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
Using your hands, scoop out a tablespoon of the mixture and roll it into a ball. Repeat with the remaining mixture. You should get about 16-18 balls, depending on the size.
4. Bake the cheese balls:
Place the broccoli cheese balls on the prepared baking sheet, spacing them about 2 inches apart.
Lightly drizzle or brush the tops with olive oil to help them crisp up in the oven.
Bake for 15-18 minutes, or until the balls are golden brown and crispy on the outside, and the cheese is melted on the inside.
5. Serve:
Once baked, remove the broccoli cheese balls from the oven and let them cool slightly before serving.
Garnish with fresh parsley, if desired, and serve with a side of dipping sauce such as ranch, marinara, or a simple garlic aioli.