Veggie Cheese Balls

These veggie cheese balls are great for using up leftover veg and make a great healthy snack! They are easy for baby to pick up and are the perfect finger food for anyone doing baby led weaning.

Harry is a good eater and I know I’m lucky.  He is great eating his vegetables now but up until a few months ago if I put a lone piece of broccoli on his plate he would throw it on the floor in disgust.  Sneaking vegetables into a recipe like these veggie cheese balls, alongside serving them in their usual form meant I knew Harry was getting enough healthy goodness from his vegetables, even if he didn’t realise he was eating them!  The fact that it meant I used up leftover veg and didn’t waste anything was an added bonus too!

veggie cheese balls

I had some veggies to use up today so decided, as usual, to have a little play around in the kitchen.  I ended up making these veggie cheese balls and Harry loved them!  They are healthy, delicious and are sure to be a hit with the whole family!

This recipe made a batch of 15, enough to make Harry a tasty snack and some for the freezer too!

How to make veggie cheese balls

Ingredients

  • A large handful of vegetables  (Whatever you have lying around is fine!  I used peas, broccoli and cauliflower)
  • 100g grated cheddar cheese
  • 1 slice of bread made into breadcrumbs
  • 1 egg
  • 1 tbsp plain flour
  • 1/2 tsp paprika
  • 1/2 tsp mixed herbs
  • Black pepper to taste
  • Cooking spray

Method

  • Cook the vegetables.  (Steamed or in boiling water.)
  • Put the vegetables in a clean cloth and squeeze to get rid of the excess water.

drain the excess water from the vegetables

vegetables, ready to add to the mixture

  • Add all of the ingredients to a food processor.

veggie cheese balls ingredients

  • Blitz until the ingredients are well mixed.

veggie cheese balls mixture

  • Shape teaspoonfuls of the mixture into balls and place on a lightly greased baking tray. (I use fry light to grease the tray.)

veggie cheese balls ready for the oven

  • Bake in the oven at 180°c for 20 minutes.

veggie cheese balls

  • Enjoy!  Harry liked his as an alternative to dough balls or garlic bread with spaghetti bolognese, or just on their own as a tasty snack!

enjoying his veggie cheese balls

 

21 thoughts on “Veggie Cheese Balls”

  1. If I were using packaged breadcrumbs, instead of a slice of bread, what quantity would I need?
    Thank you

  2. Made these last night and my 8mo demolished two for lunch and have a stash in the freezer. Really easy and great healthy snack / lunch. Thanks!!

  3. Mine ended up looking like veg biscuits, they didn’t roll I to balls. Were they too wet? If so what did I do worry?

    1. Ooh I’m not sure, I’d assume they were too wet if they went flat during cooking :-/ I hope they work better next time! Did they taste nice as veg biscuits lol?

    1. I’m not 100% sure as I’ve never tried it without egg, I have read that a mixture of chia seeds soaked in water can act as an egg substitute but I’ve never tried it. There are loads of suggestions online though that could be worth a try x

  4. Made these but they ended up going flat in the oven. What can I do to get them
    to stay as balls while cooking?

    1. Did you use a substitute for the egg? That could have affected the recipe. If the mixture is too wet then they will go flatter but I found giving each ball a little squeeze to get rid of extra moisture before cooking really helped

  5. What should the consistency be like once cooked mine are soft on the inside (still warm) is that right or should be like bread?

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