Randy Chandler
A cheese ball is a classic party appetizer that can be made ahead of time and is easy to prepare. It is made with a variety of cheeses, such as cream cheese, cheddar cheese, mozzarella, and processed cheese, which are mixed with various ingredients like nuts, spices, and vegetables to create a creamy and flavourful dish. While some recipes call for melting the cheese, others suggest grating or shredding it to create a dough-like consistency that can be shaped into balls. These cheese balls are then typically coated in breadcrumbs or nuts and fried, baked, or grilled to create a crunchy exterior with a gooey, melty centre.
Characteristics of making a cheese ball
| Characteristics | Values |
|---|---|
| Ingredients | Cream cheese, cheddar cheese, mozzarella cheese, green onion, bell pepper, corn, garlic, scallions, dried parsley, garlic powder, dried oregano, ground black pepper, Worcestershire sauce, hot sauce, lemon juice, pecans, almonds, bacon bits, craisins, breadcrumbs |
| Make-ahead | Can be made up to a week in advance and stored in an airtight container or bag in the refrigerator |
| Coating | Nuts, bacon crumbles |
| Storage | Can be stored in the refrigerator for up to 2 weeks |
| Freezing | Can be frozen by placing uncooked cheese balls in a single layer on a baking tray lined with foil and putting them in the freezer for 2-3 hours |
| Serving | Served with crackers, chips, or veggies |
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What You'll Learn
- Melting mozzarella balls: shredding, using low-moisture cheese, and slicing before melting can help
- Binding agents: cornflour and all-purpose flour create a slurry to retain the shape of the cheese ball
- Make-ahead instructions: cheese balls can be made and stored in the fridge for up to a week
- Freezing instructions: freeze uncooked cheese balls, then store in an airtight container for later use
- Serving suggestions: provide small spreaders or knives for guests to easily serve themselves
Melting mozzarella balls: shredding, using low-moisture cheese, and slicing before melting can help
Mozzarella balls can be melted, but they contain a lot of water, which can make it difficult to melt them successfully. To get around this, you can slice the mozzarella balls into 5mm rounds and leave them to drain in a fine sieve for about an hour before melting. You could also leave them in the fridge overnight, which would dry them out even further.
Another way to help mozzarella balls melt is to shred them before melting. Shredded mozzarella usually melts faster than mozzarella in ball form.
The type of mozzarella you use also makes a difference. Low-moisture, whole milk mozzarella melts much better than high-moisture mozzarella. It might be harder to find, but it's worth it for the melting capabilities. Some packaged 'string' cheeses can be low-moisture with higher fat, so check those out too.
When melting mozzarella balls, it's best to use an oven or air fryer, as this will apply heat from above. A grill/broiler, toaster oven, or normal oven will also work. If you're melting the mozzarella on bread, place the sandwiches as close as possible to the upper heating element. This will ensure that the cheese melts before the bread burns.
If you're using a pan, you can try melting the cheese on a hot pan that's not on direct heat and build your toast 'upside down'. You can also melt the cheese with steam—griddle one side of the bread, flip it, immediately put the cheese on, then put a tight lid on the pan and turn the heat down to low.
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Binding agents: cornflour and all-purpose flour create a slurry to retain the shape of the cheese ball
When making cheese balls, binding agents are essential to hold the ingredients together and retain the desired shape. Two of the most commonly used binding agents are cornflour and all-purpose flour. These flours, when combined with water, create a slurry that helps with the bread-crumb coating and ensures the cheese balls hold their form during frying.
Cornflour, also known as cornstarch, is a popular thickening agent often used in soups, sauces, and pie fillings. When using cornflour as a binding agent, it is important to create a slurry by mixing it with room-temperature water before adding it to the cheese ball mixture. This step helps prevent the formation of lumps, which can occur when cornflour is added directly to a hot liquid.
All-purpose flour, also known as white flour, is another widely used binding agent in various dishes, including muffins, cookies, and cakes. It contains both starch and protein (gluten), which provide structure and binding properties when cooked. When using all-purpose flour as a binding agent for cheese balls, it is essential to mix it with water to create a slurry. This slurry helps the flour adhere to the other ingredients, improving the overall texture and shape of the cheese balls.
The combination of cornflour and all-purpose flour in the slurry enhances the binding effect, creating a stronger and more stable structure for the cheese balls. This mixture helps to prevent the cheese balls from breaking apart during frying, ensuring they retain their desired shape and texture.
In addition to cornflour and all-purpose flour, other binding agents can be used for cheese balls. These include gram flour, chickpea flour, and potatoes, which also provide structure and help hold the cheese balls together during preparation and frying.
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Make-ahead instructions: cheese balls can be made and stored in the fridge for up to a week
Cheese balls are a great make-ahead dish, perfect for parties and holiday feasts. They can be made and stored in the fridge for up to a week, or even frozen for later. Here are some detailed instructions to ensure your cheese balls stay fresh and tasty:
Making the Cheese Mixture:
When making cheese balls, it's essential to start with fresh ingredients. The base of the cheese ball is typically made from soft cheeses like cream cheese, mixed with shredded cheddar cheese, green onions, garlic powder, Worcestershire sauce, and a dash of hot sauce. You can also add in extra spices or herbs like chopped parsley, dill, paprika, or thyme for added flavour. If you're making a vegetarian option, you can include grated potato, bell pepper, corn, and garlic. For binding, use cornflour and all-purpose flour with water to create a slurry. This will help the cheese mixture hold its shape.
Forming the Cheese Balls:
Once you've combined all your ingredients, it's time to form the mixture into balls. Use an ice cream scoop or measuring scoop to ensure evenly sized balls. Each ball should be roughly lime-sized, using around 2 tablespoons of the mixture. After forming the balls, they need to be chilled to firm up. Wrap each ball individually in plastic wrap, ensuring they are well covered. Then, place them in an airtight container or storage bag and store them in the refrigerator. They will keep well for up to a week.
Adding the Coating:
If you plan to add a crunchy coating, such as chopped nuts, seeds, crushed chips, or pretzel crumbs, it's best to wait until closer to serving time. The coating can get soft and mushy if added too far in advance. About an hour before serving, remove the cheese balls from the refrigerator and unwrap them. Then, roll the balls in your desired coating. If using nuts, chop them finely to make it easier to serve the cheese ball. You can also substitute nuts with bacon bits, chopped green onions, or dried cranberries. After coating, return the cheese balls to the refrigerator until you're ready to serve.
Serving Tips:
When ready to serve, take the cheese balls out of the refrigerator and let them sit at room temperature for 15 to 20 minutes. This will ensure the cheese is soft enough to spread easily. Provide a cheese spreading knife with your cheese ball platter to prevent the cheese ball from breaking apart when crackers are dipped into it. Cheese balls go well with a variety of crackers, bread, cut-up vegetables, or pretzels. You can also serve them with a dipping sauce, such as a simple mixture of mayo, yogurt, and pickle oil.
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Freezing instructions: freeze uncooked cheese balls, then store in an airtight container for later use
Freezing uncooked cheese balls is a great way to preserve them for later use. Here are the steps to follow:
Freezing Instructions:
Firstly, prepare your cheese balls as you normally would, but refrain from adding any nuts or outer coatings to the cheese balls. Place the uncooked cheese balls in a single layer on a baking tray. Line the tray with foil and place it in the freezer. Leave the cheese balls in the freezer for 2-3 hours until they are frozen solid. Once they are solid, remove them from the freezer and transfer them to an airtight container or a freezer bag. Place the container or bag back into the freezer for storage.
Additional Tips:
When you are ready to cook the frozen cheese balls, you can fry them directly from frozen. Just be sure to add an extra minute or two to your cooking time. It is also recommended to store your cheese balls in the refrigerator for everyday use. Place them in an airtight container or plastic bag to maintain freshness. If you want to store them for a longer period, consider dividing them into smaller, portion-sized balls, wrapping each one in plastic wrap, and then placing them in an airtight container in the fridge.
Texture Changes:
Note that freezing a cheese ball may affect its texture once it is thawed. To minimize texture changes, thaw the cheese balls slowly by placing them in the fridge overnight. Wrap the cheese ball in plastic wrap before thawing, and only add nuts or other coatings once the cheese ball is completely thawed.
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Serving suggestions: provide small spreaders or knives for guests to easily serve themselves
A cheese ball is a great dish to serve at a party or holiday gathering. It's a simple, low-maintenance dish that can be made ahead of time and is sure to be a crowd-pleaser. When serving a cheese ball, it's important to provide your guests with the right tools to easily enjoy this delicious treat.
To ensure your guests can serve themselves without any mess or hassle, it's a good idea to provide small spreaders or knives. This will allow them to spread the cheese onto crackers or bread without breaking or crumbling it. A cheese spreading knife or small butter knife is ideal for this purpose. You can also provide a variety of crackers or bread for your guests to choose from.
If you're serving a soft cheese ball, it's especially important to provide spreaders or knives to prevent it from crumbling or breaking apart. Harder cheese balls may be easier to spread, but providing utensils will still make it more convenient for your guests.
In addition to utensils, you can also offer a variety of toppings or coatings for your cheese ball. Chopped nuts, such as pecans or almonds, are a popular choice and add a crunchy texture to the creamy cheese. You can also offer bacon bits, chopped green onions, or dried fruits like cranberries for a unique flavour combination.
By providing small spreaders or knives, along with a variety of toppings and crackers, your guests will be able to easily serve themselves and enjoy the delicious flavours and textures of your cheese ball creation.
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Frequently asked questions
You can use a variety of cheeses for a cheese ball, including mozzarella, cheddar, Amul processed cheese, and cream cheese.
No, you do not need to melt the cheese for a cheese ball. In fact, some cheeses, such as mozzarella balls, can be difficult to melt.
To make a cheese ball, simply mix your chosen cheese with other ingredients such as vegetables, nuts, or bacon, and shape the mixture into a ball. Chill the cheese ball for at least four hours or overnight before serving.
Yes, cheese balls can be made up to a week in advance and stored in the refrigerator. However, if you are coating your cheese ball in nuts, it is recommended to add them closer to serving so that they do not get soft.
Leftover cheese balls can be stored in the refrigerator for up to a week. Wrap them tightly in plastic wrap or store them in an airtight container.
