Broccoli Rice Balls

These Broccoli Rice Balls are a soft, nutritious finger food perfect for toddlers and kids. Made with broccoli, rice, and cheese, they’re packed with veggie goodness in every bite. Naturally gluten-free and easy to hold, they’re ideal for baby-led weaning, lunchboxes, or snack time. Plus, they freeze well for stress-free meals later!

Prep Time10

Cook Time15

Course: Side Dish

Cuisine: American

Keyword: Broccoli, Rice

Servings:

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

US - Metric

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.

Notes

Serving Suggestions: These Broccoli Rice Balls can be served as a snack, lunch, or side dish. Pair them with a dipping sauce like marinara or yogurt-based dressings for added flavor, or with fruits or veggies.

Batch Cooking: This recipe is great for meal prep. Make a double batch and freeze the extras for quick meals on busy days.

Texture Tip: For a crispier exterior, consider baking the rice balls on a wire rack placed over a baking sheet to allow air circulation around them.

Nutrition