Cook the broccoli: Steam the broccoli florets until soft but not mushy. For a quick fix, I sometimes microwave them in 30-second bursts, stirring in between.
4 ounces broccoli florets
Mash the broccoli: Transfer the cooked broccoli to a bowl. Mash with a fork until broken down but still a little chunky.
Mix everything together: Add panko breadcrumbs, mozzarella, egg, Italian seasoning, salt, and black pepper to the bowl. Stir well until combined.
1 cup mozzarella, ¾ cup panko breadcrumbs, 1 large egg, ½ teaspoon Italian seasonings or a mix of herbs, salt + black pepper
Let rest: Let the mixture sit for 5 minutes. This helps the breadcrumbs absorb moisture and makes shaping easier.
Form the balls: Use about 1 tablespoon of mixture for each ball. You should get 17–18 balls total.
Prep the air fryer: Line the basket with parchment paper (optional, but helps with sticking). Arrange the balls in a single layer, leaving space between them.
Spray and cook: Lightly spray the tops with olive oil. Air fry at 375°F for 10 minutes, or until golden and crispy.
olive oil
Serve: Enjoy warm with your favorite dipping sauces. I love them with Green Goddess Dip!
