Prepare the Broccoli and Cheese Mixture:

o In a large mixing bowl, combine the finely chopped steamed broccoli, Velveeta cheese, Colby cheese, and cheddar cheese.

o Add the panko bread crumbs and red pepper flakes to the mixture. Season with salt and pepper to taste. Mix thoroughly to combine.

Shape the Cheese Balls:

o Using your hands, take about 1-2 tablespoons of the mixture and form it into a small ball. Continue shaping the mixture into balls until all of it is used up.

Coat the Cheese Balls:

o Prepare three separate bowls: one with flour, one with beaten eggs, and one with additional panko bread crumbs.

o Roll each broccoli cheese ball in the flour to coat lightly, then dip it into the beaten eggs, and finally roll it in the panko bread crumbs to coat evenly. Set aside on a plate.

Heat the Oil:

o In a large, deep skillet or saucepan, heat about 2 inches of oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of bread into it; if it sizzles and turns golden, the oil is ready.

Fry the Cheese Balls:

o Carefully add a few cheese balls to the hot oil, making sure not to overcrowd the pan. Fry them for about 2-3 minutes, turning occasionally, until they are golden brown and crispy on all sides.

o Use a slotted spoon to remove the cheese balls from the oil and transfer them to a paper towel-lined plate to drain any excess oil.

Serve:

o Serve the crispy broccoli cheese balls hot with your favorite dipping sauce, such as marinara, ranch, or a spicy aioli.