Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

Steam or boil the broccoli florets for 4-5 minutes until they are tender-crisp. Drain the broccoli thoroughly and let it cool for a few minutes.

Finely chop the cooked broccoli. You can use a knife or pulse it a few times in a food processor (be careful not to puree it). Transfer the chopped broccoli to a clean kitchen towel or several layers of paper towels and squeeze out as much excess moisture as possible. This step is crucial to prevent the balls from being soggy and falling apart.

In a large bowl, combine the dried, chopped broccoli, shredded cheddar cheese, 1/2 cup of Panko breadcrumbs, beaten eggs, garlic powder, onion powder, salt, and pepper. Mix with a spoon or your hands until everything is well incorporated.

In a separate shallow dish, mix together the remaining 1 cup of Panko breadcrumbs and the optional grated Parmesan cheese.

Scoop about 1.5 tablespoons of the broccoli mixture and roll it firmly between your palms to form a ball about 1.5 inches in diameter. Roll the ball in the Panko-Parmesan mixture until it is evenly coated.

Place the coated ball on the prepared baking sheet. Repeat with the remaining mixture, arranging the balls in a single layer with a little space between them.

Lightly spray the tops of the broccoli cheese balls with olive oil spray. This will help them become golden brown and extra crispy.

Bake for 20-25 minutes, carefully flipping the balls halfway through the cooking time. They are done when they are golden brown, crispy on the outside, and firm to the touch.

Remove from the oven and let them cool on the baking sheet for 5 minutes. They will firm up a bit more as they cool. Serve warm with your favorite dipping sauce like ranch, marinara, or garlic aioli.