Save It Cheddar Broccoli Rice Balls have become my go-to for parties and cozy nights alike. They deliver irresistibly crispy edges, gooey cheese, and a pop of color from tender broccoli. Whether you need a make-ahead snack or a show-stopping appetizer, these little bites satisfy every time.
The first time I made these, my youngest wanted to help form the balls by hand. Now it is a family kitchen tradition, laughter included, and they disappear before they even cool down.
Ingredients
- Cooked white rice: Adds structure and flavor to hold everything together so day-old rice is best for texture
- Finely chopped steamed broccoli: Brings a mild vegetable sweetness plus a pop of color and boosts nutrition. Look for tight green florets when shopping
- Shredded sharp cheddar cheese: Melts smoothly and gives a bold cheesy taste. Use block cheese and shred at home for best melt and flavor
- Large eggs: Bind the mixture and give moisture. Fresh eggs work best for a cohesive texture
- Grated Parmesan cheese: Offers salty richness. Always choose Parmigiano-Reggiano or comparable real Parmesan for the best flavor
- Garlic powder: Infuses mild aromatic depth. Choose fresh garlic powder for potency
- Onion powder: Adds subtle savoriness. A high-quality onion powder is key
- Black pepper: Gives gentle heat and rounds out the flavors
- Salt: Enhances all ingredients. Taste and adjust to your preference if needed
- All-purpose flour: Creates the first dry barrier for crisp coating
- Beaten eggs (for breading station): Allow panko to stick well to each ball
- Panko breadcrumbs: Provide the signature crunchy exterior. Look for unseasoned Japanese-style panko for maximum crunch
- Vegetable oil (for deep frying): Lends a golden finish without overwhelming competing flavors. Use a neutral oil with a high smoke point such as canola or sunflower
Instructions
- Combine Ingredients:
- In a large bowl mix the cooked rice finely chopped steamed broccoli cheddar cheese Parmesan two eggs garlic powder onion powder salt and black pepper. Stir thoroughly with a sturdy spoon or your hands until the mixture becomes sticky and holds together when pressed. This ensures everything stays packed once fried.
- Form Rice Balls:
- With slightly damp hands scoop a heaping tablespoon of the mixture and press it firmly into a tight 1.5-inch ball. Roll between your palms to smooth the surface. Repeat until you have about 20 uniform balls. Keeping hands damp prevents sticking and helps compact each ball.
- Set Up Breading Station:
- Arrange three shallow bowls side by side. Fill one with all-purpose flour the next with two beaten eggs and the third with panko breadcrumbs. This setup streamlines coating and assembly and keeps the breaded balls crisp.
- Bread the Rice Balls:
- Take each rice ball first roll it gently in the flour until evenly coated then dip in the beaten eggs letting excess drip off. Finally roll in panko pressing lightly so the coating clings fully. Place finished balls on a tray in a single layer to prevent sogginess.
- Heat Oil:
- Pour vegetable oil into a deep pan or fryer to a depth of two inches. Place over medium-high heat and use a thermometer to reach and maintain 350 degrees Fahrenheit. Precise temperature ensures crisp outsides and melted cheese inside without becoming greasy.
- Fry Rice Balls:
- Working in batches use a slotted spoon to gently lower a few rice balls at a time into hot oil. Fry for three to four minutes turning gently until every side is golden and crisp. Avoid crowding for even browning. Remove with a slotted spoon once golden.
- Drain and Serve:
- Place the fried balls on a tray lined with paper towels to drain excess oil. Serve warm while the cheese is melty paired with your favorite dipping sauce such as marinara ranch or honey mustard.
Save It Sharp cheddar is my personal favorite ingredient here because it balances broccoli’s earthy flavor and melts beautifully into the rice mixture. Making these with my family always sparks a little friendly competition for the crispiest batch.
Storage Tips
Store leftover rice balls in an airtight container in the refrigerator up to four days. Warm them in a hot oven for five to eight minutes to bring back their crisp. For longer storage freeze breaded but unfried balls on a tray then transfer to a freezer bag. Fry directly from frozen for a couple extra minutes. Cooked leftovers can also be frozen. Let them cool then pack in a single layer and reheat in the oven straight from the freezer.
Ingredient Substitutions
Swap out sharp cheddar for a milder cheese like mozzarella or a smoky Swiss to switch up the flavor profile. Broccoli can be replaced with finely chopped cauliflower or spinach for those who want a change or need to use up other vegetables from the fridge. To make these gluten free use a one-to-one gluten free flour and certified gluten free panko. The texture will still be deliciously crisp.
Serving Suggestions
Serve these hot as a party appetizer with little picks or as a main with a big green salad and dipping sauce. Marinara highlights the Italian-American flavors but a creamy ranch or even spicy sriracha mayo is always devoured at my gatherings. Try tucking a small cube of cheddar in the middle of each ball for a melty cheese core.
Save It Cheddar Broccoli Rice Balls are a celebration of bright flavor and crispy comfort food. Make extra—everyone always wants seconds.
Common Questions About Recipes
- → Can I bake instead of fry?
Yes, bake at 400°F on a greased sheet for 20–25 minutes, turning halfway, to achieve a lighter texture.
- → Which dipping sauces pair best?
Marinara, ranch, and honey mustard are popular choices for serving alongside these rice balls.
- → Can I use leftover rice?
Day-old, cooled rice is ideal for creating firm, cohesive rice balls with the right texture.
- → Are substitutions possible for cheese?
Feel free to swap cheddar for gruyère or mozzarella, depending on your preference for flavor and creaminess.
- → How can I add more flavor?
Add a pinch of red pepper flakes or experiment with different herbs to elevate the taste profile.
- → Is this dish vegetarian?
Yes, this dish is suitable for vegetarians, relying on cheese, eggs, and fresh vegetables.