1 Preheat oven to 200°C (400°F) and line a baking tray with parchment paper or lightly grease it.

2 Steam or blanch the broccoli florets for 4–5 minutes until tender-crisp. Drain well and let cool slightly. 🥦

3 Pulse the cooled broccoli in a food processor a few times until finely chopped but not pureed (or finely chop by knife).

4 Transfer broccoli to a bowl and add grated cheddar, cream cheese, egg, chopped onion, minced garlic, parsley, salt, pepper, smoked paprika (if using), and 100 g breadcrumbs. Mix until well combined. 🧀🌿

5 Scoop about 1–2 tablespoons of mixture and shape into compact balls with your hands. If mixture is too wet, add a little more breadcrumbs. Form about 18–22 balls depending on size.

6 Roll each ball in extra breadcrumbs to coat evenly for extra crispiness. 🍞

7 Place the coated balls on the prepared tray. Brush or lightly spray each ball with olive oil to promote browning. 🫒

8 Bake in the preheated oven for 18–22 minutes until golden and crisp on the outside, turning once halfway through for even color.

9 Remove from oven and let rest 2–3 minutes. Serve warm with marinara or yogurt dip. Enjoy the crunchy exterior and gooey cheesy center! 🍅🧀

10 Optional: For an air-fryer method, preheat air fryer to 200°C (400°F) and cook in batches for 10–12 minutes, shaking halfway, until golden.