Broccoli Rice Balls
on Feb 06, 2025
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If you’re looking for a simple, nutritious, and toddler-approved recipe, these Broccoli Rice Balls are a must-try! They’re packed with wholesome ingredients, easy to hold for little hands, and can be served as a snack, lunch, or even a side dish at dinner. Plus, they’re baked instead of fried, making them a healthier option for the whole family.
Ingredients
- 2 cups cooked rice (I use microwavable rice to make it easy)
- 1 cup finely chopped broccoli florets (I steam a frozen bag of broccoli)
- 1 cup shredded cheddar cheese
- 1 egg
- 1 tsp garlic powder
Instructions
- Preheat & Prepare:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a mini muffin tin if using that method. - Mix Ingredients:
In a large bowl, combine the cooked rice, finely chopped broccoli, shredded cheddar cheese, egg, and garlic powder. Stir well until all ingredients are fully mixed. - Form into Balls or Muffins:
- Hand-rolled method: Scoop about 1-2 tablespoons of the mixture and roll it into a ball. Make sure to squeeze tightly to help them hold their shape.
- Muffin tin method: Press the mixture firmly into the cups of a mini muffin tin, filling them to the top.
- Bake:
Place the balls on the prepared baking sheet (or use the muffin tin) and bake for 15 minutes, or until lightly golden and firm. - Cool & Serve:
Let them cool for a few minutes before serving to toddlers.
Why This Recipe is Great for Toddlers & Families
✔ Easy to Hold: These bite-sized rice balls are perfect for little hands.
✔ Nutritious & Balanced: With whole grains, veggies, and protein, they provide a great mix of nutrients for growing toddlers.
✔ Customizable: Swap broccoli for finely chopped spinach, carrots, or zucchini, or mix in different cheeses for variety.
✔ Great for the Whole Family: These are so tasty that even parents and older kids will enjoy them! Serve as a side dish with dinner or pack them in lunchboxes.
✔ Mess-Free & Portable: Perfect for on-the-go snacks or meals without the hassle of utensils.
Storage Instructions
- Refrigerator: Store leftover rice balls in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave before serving.
- Freezer: Freeze for up to 3 months in a freezer-safe bag or container. To reheat, bake at 350°F for 10-12 minutes or microwave until warm.
Broccoli Rice Balls
Ingredients
- 2 cups cooked rice, I use microwavable to make it easy
- 1 cup finely chopped cooked broccoli florets , I steam a frozen bag of broccoli
- 1 cup shredded cheddar cheese
- 1 egg
- 1 tsp garlic powder
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a mini muffin tin if using that method.
- In a large bowl, combine the cooked rice, finely chopped broccoli, shredded cheddar cheese, egg, and garlic powder. Stir well until all ingredients are fully mixed.
- Hand-rolled method: Scoop about 1-2 tablespoons of the mixture and roll it into a ball. Make sure to squeeze tightly to help them hold their shape.
- Muffin tin method: Press the mixture firmly into the cups of a mini muffin tin, filling them to the top.
- Place the balls on the prepared baking sheet (or use the muffin tin) and bake for 15 minutes, or until lightly golden and firm.
- Let them cool for a few minutes before serving to toddlers.
Nutrition information is automatically calculated, so should only be used as an approximation.
