Baking Cheesy Delights: Perfecting The Oven Time For Cheese Balls

There are many different types of cheese balls, and the cooking time depends on the ingredients and the size of the balls. For example, one recipe for baked cheese balls with mozzarella, Fiber One cereal, and egg whites, bakes for 5-7 minutes at 425 degrees Fahrenheit. Another recipe for baked cheese balls with semi-hard cheese, semolina flour, and eggs, bakes for 15-20 minutes at 350 degrees Fahrenheit, followed by 3-5 minutes on broil. Sausage balls, which are a type of cheese ball, bake for 20-25 minutes at 350 degrees Fahrenheit. Baked meatballs, which are also a type of cheese ball, bake for 20-25 minutes at 375 degrees Fahrenheit.

Baked cheese balls with potato

Ingredients:

• 1 pound (450g) potatoes
• 2 spring onions, chopped
• 1/2 teaspoon (2g) garlic powder
• 1/4 teaspoon chilli flakes
• Salt and freshly ground black pepper
• 2/3 cup (70g) cheddar cheese, cut into 1/2-inch (1cm) cubes
• 1 cup (60g) panko breadcrumbs
• 1/2 teaspoon (2g) smoked paprika
• Flour, for dusting
• 1 large egg

Method:

First, preheat your oven to 400°F (200°C). Boil the potatoes with the skin on, then peel and mash them in a large bowl. Add the green onion, garlic powder, chilli flakes, salt and pepper, and stir to combine.

In a separate bowl, mix the panko breadcrumbs with smoked paprika and oil. Dust your hands with flour, then take a spoonful of the potato mixture and flatten it. Place a cube of cheese in the centre and wrap it into a ball. Repeat this process for the rest of the potato mixture.

Roll each ball in flour, dip it in a beaten egg, and then roll it in the panko mixture. Place the balls on a baking sheet lined with parchment paper and bake for 15-18 minutes, until they are golden and crispy. Be careful not to overbake, or the cheese might melt out. Let them cool slightly before serving with your favourite dipping sauce.

Tips:

• These cheese balls are a great snack or appetiser, and can be made with leftover mashed potatoes.
• Make sure the potato mixture is well combined and not too sticky or dry.
• You can experiment with different types of cheese, but avoid hard, aged cheeses like Parmesan as they won't melt quickly enough.
• For a healthier option, avoid rolling the balls in breadcrumbs and just use flour or corn starch instead.
• If you want extra crispy cheese balls, consider double breading them by repeating the process of dipping them in flour and egg, and then rolling them in breadcrumbs again.
• If you want to fry your cheese balls, use an oil with a high smoke point, like canola oil, refined peanut oil, avocado oil, or safflower oil.

Baked cheese balls with breadcrumbs

Ingredients:

• Breadcrumbs (you can use Italian-seasoned breadcrumbs or plain breadcrumbs)
• Cheese (mozzarella, cheddar, or any cheese of your choice)
• Spices (such as salt, pepper, garlic powder, dried herbs, red chili flakes, etc.)
• Eggs
• Flour (all-purpose flour or corn flour)
• Oil for frying or baking
• Dipping sauces (optional)

Instructions:

• Prepare the breadcrumb mixture by combining breadcrumbs, spices, and any desired seasonings in a medium bowl. You can also add finely chopped or crushed nuts (such as walnuts) to the breadcrumb mixture for extra crunch and flavor.
• Cut or tear the bread slices into small pieces and add them to a large mixing bowl. You can trim off the crusts to avoid any lumps.
• In a separate bowl, mix the cheese, spices, and any desired seasonings. You can use a soft or melting cheese, such as mozzarella or cheddar, or a harder cheese with a higher melting point, like Halloumi.
• Add the bread pieces to the cheese mixture and mix well. You may need to adjust the amount of bread to ensure the dough is soft and non-sticky.
• Form the mixture into small balls, about the size of walnuts. You can make them larger or smaller, depending on your preference.
• Flatten each ball slightly and place a cube of cheese in the center. Bring the edges together to enclose the cheese completely, forming a smooth ball with no cracks.
• Prepare a flour batter by mixing corn flour or all-purpose flour with water, salt, and pepper. Dip each cheese ball into the batter and coat well.
• Roll the coated cheese balls in the breadcrumb mixture, ensuring they are evenly coated. You can double-coat them for an extra crispy texture.
• At this point, you can choose to freeze the cheese balls for future use or proceed to cook them.
• To bake the cheese balls, preheat your oven to 350°F (180°C). Place the cheese balls on a greased baking sheet and bake for 15-20 minutes.
• After the initial baking time, switch the oven setting to broil and continue cooking for an additional 3-5 minutes, or until the cheese balls are golden and slightly crispy.
• Once done, remove the cheese balls from the oven and let them cool slightly before serving.
• Serve the baked cheese balls as an appetizer or snack with your favorite dipping sauces, such as ketchup, marinara sauce, or honey.

Tips and Variations:

• You can also fry the cheese balls instead of baking them. Heat oil in a deep pan to a suitable temperature and gently slide the cheese balls into the hot oil. Fry until golden and crispy.
• To make the cheese balls healthier, you can avoid rolling them in breadcrumbs and simply coat them in cornstarch or flour before frying or baking.
• For a gluten-free option, you can replace the breadcrumbs with crushed cornflakes or a gluten-free flour alternative.
• Get creative with your cheese choices! Experiment with different types of cheese, such as goat cheese, cream cheese, or honey goat cheese.
• You can also add more ingredients to the cheese mixture, such as boiled and mashed vegetables, to make the cheese balls more nutritious and flavorful.

Baked cheese balls with semolina

Ingredients

• 3 cups grated semi-hard cheese
• 1 egg
• 3 tablespoons semolina flour
• Salt and pepper, to taste
• 1 teaspoon fresh dill, chopped

Optional

Dipping sauce of your choice

Method

• Preheat your oven to 350°F (180°C).
• In a medium bowl, mix the grated cheese with semolina flour.
• Add the egg, salt, pepper, and dill. Mix thoroughly until a dough forms.
• Take about 1 tablespoon of the mixture and shape it into small balls. You should get around 28-30 balls.
• Place the cheese balls on a greased baking sheet.
• Bake for approximately 15 to 20 minutes.
• Switch the oven setting to broil and continue to cook for an additional 3 to 5 minutes, until the cheese balls are golden and slightly crispy on the outside.
• Once done, remove the cheese balls from the oven and let them cool slightly before serving.
• Enjoy these delicious, savory treats as a snack or appetizer with your favorite dipping sauce!

Tips:

• It is important to use a cheese with a high melting point, such as Halloumi, to prevent the cheese balls from melting into a puddle.
• If the cheese is softer, you can add some white flour to the mixture to achieve the right consistency.
• For a gluten-free option, you can try substituting the semolina flour with oats or almond flour.
• You can also fry the cheese balls if you prefer, but baking is a healthier option.
• These baked cheese balls are perfect for any occasion, whether it's a holiday gathering, a party, or a tasty snack!

Baked cheese balls with meat

Baked cheese balls are a fantastic, easy, and delicious snack or appetizer. They are a healthier alternative to fried cheese balls and can be made with a variety of cheeses and meats. Here is a step-by-step guide to making baked cheese balls with meat:

Ingredients:

• Ground beef or beef mince
• Ground pork or pork mince
• Fresh garlic cloves
• Fresh herbs: parsley, thyme, rosemary. (Oregano, basil, and chives are also good options)
• Tomatoes (canned chopped tomatoes work well)
• Beef broth or beef stock
• Salt and black pepper
• Cheese: mozzarella, cheddar, gouda, or a mix of cheeses
• Olive oil or cooking spray
• Breadcrumbs (optional)
• Egg (optional)

Instructions:

• Preheat your oven to 350-400°F (180-200°C).
• In a large bowl, mix the ground beef and ground pork together. You can also add in some chopped onion, crushed garlic, and fresh herbs at this stage for extra flavor.
• Add in your binding agent. This could be soaked bread, eggs, or a combination of both.
• Season the mixture generously with salt and pepper. You can also add in other spices like garlic powder, smoked paprika, or Italian seasoning.
• Form the mixture into small balls, about the size of golf balls. You can also flatten the meat and add a cube of cheese in the center, wrapping the meat around the cheese to create a cheesy surprise inside each ball.
• If desired, roll the meatballs in breadcrumbs or dip them in beaten egg, and then roll them in breadcrumbs again for a crispier texture.
• Place the meatballs on a greased baking sheet or oven-proof dish. Lightly spray or brush the meatballs with olive oil or cooking spray.
• Bake the meatballs for 15-20 minutes. For a crispy exterior, switch the oven to broil and cook for an additional 3-5 minutes.
• Remove from the oven and let cool slightly before serving.
• Enjoy these baked cheese balls with meat as a snack or appetizer, paired with your favorite dipping sauce!

Tips:

• Always add more seasoning than you think. Meatballs can handle a lot of flavor, so don't be shy!
• To check the seasoning, fry a small amount of the mixture before forming the meatballs. That way, you can adjust the seasoning if needed.
• Seal the meatballs well if you are adding a cheese filling. This will prevent the cheese from oozing out during baking.
• These baked cheese balls with meat can be served as an appetizer or snack and pair well with a variety of dipping sauces. They can also be served with pasta, toasted bread, or polenta for a heartier meal.

Baked cheese balls with herbs

Ingredients

• 250 grams of potatoes (Russet or Yukon gold)
• 1 teaspoon of garlic paste or powder
• 6 tablespoons of bread crumbs or panko crumbs
• 2 tablespoons of cilantro (or any fresh herbs, finely chopped)
• Oil for frying
• 100 grams of cheese (cheddar or mozzarella)
• 1/2 teaspoon of dried herbs (Italian or any other)
• 1/4 to 1/2 teaspoon of red chilli flakes (skip for toddlers)
• 1/8 to 1/4 teaspoon of black pepper, crushed or ground
• 1/8 teaspoon of allspice (or any spice blend or 1/2 teaspoon of garam masala)
• 2 tablespoons of corn flour (corn starch) or 1 egg, for coating
• 1/2 cup of bread crumbs, for coating

Optional Marinade

• 1/3 cup of tarragon vinegar
• 1/2 teaspoon of fresh ground black pepper
• 1 teaspoon of dried basil
• 1 teaspoon of dried thyme

Method

First, boil 250 grams of potatoes in a pot with water, keeping the skin on to prevent them from becoming too soft. Once boiled, peel off the skin and mash the potatoes until smooth, ensuring there are no lumps. Next, add the garlic, herbs, coriander leaves, a small amount of salt, chili flakes, pepper, and bread crumbs. Mix well and form a ball. The mixture should be non-sticky and not too dry. Taste and adjust the seasoning as needed, but remember to add salt sparingly as the cheese is already salted.

Divide the mixture into 8-10 equal-sized balls. Cut the cheese into 10 portions, about 1/2 to 3/4 inch cubes. Mix the dried herbs, chilli flakes, pepper, and spice powder together, then toss the cheese in this mixture.

Take a potato ball and spread it evenly into a small patty in your palm. Place a cheese cube in the centre and gently bring the edges together to make a ball, ensuring it is sealed well without any cracks. Roll the finished ball in corn flour, then repeat with the remaining balls.

If you wish to coat the cheese balls in breadcrumbs, make a slurry by mixing 2 tablespoons of corn flour with 3-4 tablespoons of water, or use a beaten egg. Dip each ball in the corn flour mixture or egg, then roll in the breadcrumbs. If you want extra crispy cheese balls, repeat the process by dipping the coated balls in the flour mixture again and rolling them in the breadcrumbs for a second time.

Preheat the oven to 200°C (or 390°F). Grease a wire rack and place it on a baking tray, then place the cheese balls on the rack. Bake for around 15 minutes, adjusting the timing as needed.

Tips

• If you prefer, you can pan-fry the cheese balls instead of baking them.
• For a healthier option, you can skip the breadcrumbs and coat the balls in corn starch before frying or baking.
• You can also skip the potatoes and use plain bread to wrap the cheese cubes. Moisten the bread slices with milk or water, place a cheese cube in the centre, bring the sides together, and roll into a ball. Then roll in dry flour and fry or bake.
• To make chicken cheese balls, roll the cheese cubes in minced chicken and add one large potato for binding.
• If you want to prepare the cheese balls in advance, you can freeze them on a tray, then transfer them to a bag or container. Fry them directly from frozen. Alternatively, freeze the uncooked balls, crumb coat them, and then fry.
• To prevent the cheese from spilling out, make sure the potato covering is thick enough.
• To avoid breakage, spread the potato patty evenly and roll gently.

Frequently asked questions