Frederic Melton
Cheese balls are a delicious snack or appetiser that can be easily made at home. They can be baked or fried, and are usually made with a combination of cheeses, such as cheddar, mozzarella, and cream cheese, along with various herbs and spices. The key to a successful cheese ball is creating a thick covering to prevent the cheese from spilling out during cooking. In this article, we will provide a step-by-step guide on how to make cheese balls, as well as tips and tricks for a perfect result every time.
| Characteristics | Values |
|---|---|
| Cooking methods | Frying, baking, air frying |
| Cheese type | Mozzarella, cheddar, cream cheese, halloumi, green onion, pecans, etc. |
| Other ingredients | Semolina flour, egg, salt, pepper, dill, mashed potatoes, bread crumbs, corn starch, coarse poha powder, garlic, Italian seasoning, veggies, etc. |
| Serving suggestions | Crackers, fresh veggie sticks, buttery crackers, tortilla, baguette, chips, dip or sauce |
| Storage | Refrigerate for up to a week, or freeze for up to a month |
| Calories | 51-241 kcal |
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What You'll Learn
Choosing the right cheese
For baked cheese balls, opt for a hard cheese with a high melting point, such as halloumi. Halloumi's higher melting point helps retain the shape of the cheese balls during cooking, preventing them from melting too quickly or spilling out. This is especially important when frying, as cheese balls with lower melting points may break apart when disturbed in hot oil.
On the other hand, if you're making fried cheese balls with a mashed potato base, choose a cheese that melts well, such as mozzarella, cheddar, or Swiss cheese. These cheeses provide a creamy texture and a stringy, gooey consistency when melted, making them ideal for a cheesy filling. Avoid hard, aged cheeses like Parmesan or Cotija, as they won't melt quickly enough and could affect the overall texture of the cheese balls.
Additionally, consider the flavour combinations and textures you want to create. For a classic cheese ball, a mixture of sharp cheddar and cream cheese provides a good base. The sharpness of cheddar adds a distinct flavour, while cream cheese contributes to a creamy, spreadable texture. You can then enhance this base with various additives such as bell peppers, scallions, garlic powder, lemon juice, or hot sauce to balance the richness of the cheese.
Ultimately, the choice of cheese depends on the specific recipe and your desired outcome. Experiment with different cheeses and combinations to find the perfect blend of flavours and textures for your cheese balls.
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Frying vs. baking
Cheese balls can be cooked either by frying or baking. Frying cheese balls is a faster process and results in a crispier texture. However, baking is considered a healthier alternative.
Frying
Frying cheese balls is a traditional method that creates a crunchy exterior with a creamy, melted cheese centre. This method requires heating oil to a high temperature and carefully frying the cheese balls for a short time to prevent them from bursting. Using a type of cheese with a high melting point, such as halloumi, is important to ensure the cheese balls retain their shape while frying. Additionally, an oil with a high smoke point is necessary to withstand the high frying temperature.
Baking
Baking cheese balls is a healthier option that still yields delicious results. This method involves preparing a dough by mixing grated cheese, semolina flour, egg, and desired seasonings. The dough is then shaped into small balls and baked in the oven at 350°F (180°C) for approximately 15 to 20 minutes. Baking eliminates the need for oil, resulting in a lighter and potentially healthier cheese ball. However, it is crucial to ensure the potato covering is thick enough to prevent the cheese from spilling out during baking.
Both frying and baking have their advantages, and the choice between the two depends on personal preference, time constraints, and health considerations.
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Potato coverings
To make potato cheese balls, start by peeling and cutting the potatoes into large, even chunks. Place them in a large pot and cover them with cold water. Add a generous amount of salt and cook on medium-high heat until the potatoes are fork-tender. Drain the potatoes and mash them, adding cream and salt to taste. Set the mashed potatoes aside to cool.
Once the potatoes have cooled, use an ice cream scoop or measuring scoop to take about 2 tablespoons of the mashed potato mixture and pat it into a round patty. Place a cube of cheese in the centre and bring the mashed potato up and around the cheese, ensuring that the potato completely covers the cheese. Roll the ball lightly between your hands to shape it and ensure the cheese is totally encased in potato.
You can then choose to coat the potato cheese balls in breading. Prepare a breading station with three bowls: one with flour, one with whisked egg, and one with panko or breadcrumbs. Using different hands for the wet and dry ingredients will keep your hands from clumping up. Roll the ball in flour, then coat it in the egg, and finally, roll it in the panko or breadcrumbs until completely covered. For an extra crispy coating, repeat the egg and breadcrumb step to create a double coating.
Finally, fry the potato cheese balls in small batches. Heat oil to between 350°F and 375°F and add the potato balls, frying for 2-3 minutes on medium heat, then increasing the heat and frying for a further 1-2 minutes until golden and crispy. Alternatively, you can bake the potato cheese balls in the oven, although there is a risk of the cheese spilling out if the potato covering is not thick enough.
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Seasonings and spices
A classic cheese ball is made with a combination of cheddar and cream cheese, along with simple seasonings. You can add minced bell pepper, scallions, and garlic powder to balance the richness of the cheese. A dash of lemon juice or hot sauce can also help to enhance the flavour and provide a tangy contrast to the creamy cheese. Some people also add Worcestershire sauce to their cheese mixture, which pairs well with the cheese and creates a complex flavour profile.
If you're looking for something with a kick, you can add red chilli flakes or pepper to your cheese mixture. Italian herbs and allspice powder are also popular choices for adding depth of flavour. For a unique twist, you could try shaping your cheese ball like a football and coating it with mini pepperonis.
For a crunchy texture, rolling the cheese ball in toasted pecans or other nuts is a popular option. This adds a hint of sweetness and a contrasting texture to the creamy cheese. You can also experiment with different coatings, such as bread crumbs, corn starch, or crushed crackers, to create a crispy exterior when fried or baked.
When it comes to spices and seasonings, the possibilities are endless. You can mix and match different herbs and spices to create a unique flavour profile that suits your taste preferences. Whether you prefer a classic approach or something more creative, the right combination of seasonings and spices can take your cheese balls to the next level.
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Storing and serving
If you wish to freeze the cheese balls, it is recommended to do so without any coating. Wrap the cheese balls tightly in plastic wrap and place them in a freezer-safe bag. Freeze for up to one month. When ready to serve, thaw the cheese balls overnight in the refrigerator and add the coating of your choice once they are completely thawed.
When serving, you can get creative with the presentation. Cheese balls can be served as a simple appetizer with crackers or chips, or they can be the star of a charcuterie board, accompanied by cured meats, fruits, pickles, olives, and nuts. For a healthier option, serve them with fresh vegetable sticks such as celery or radishes.
Cheese balls also pair well with dips and sauces. You can offer a variety of dips to your guests, such as vegetable dip, or a hot sauce on the side.
Lastly, remember to bring the cheese balls to room temperature before serving. This will ensure the best flavour and texture.
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Frequently asked questions
A mix of mozzarella and cheddar gives a great stringy texture and creamy flavour. However, soft cheeses like mozzarella, Swiss cheese, or Alpine cheese will also work. Avoid hard, aged cheeses like Parmesan because they won't melt quickly enough. If you're frying your cheese balls, choose a cheese with a high melting point, like halloumi.
First, preheat your oven to 350°F (180°C). In a medium bowl, mix grated cheese with semolina flour, an egg, salt, pepper, and dill. Mix everything thoroughly until a dough forms. Take about 1 tablespoon of the mixture and shape it into small balls. Place the cheese balls on a greased baking sheet and bake for 15-20 minutes, then another 3-5 minutes on broil.
Cheese balls can be stored in the refrigerator and will stay fresh for several days or up to 2 weeks, depending on the freshness of your ingredients.
Yes, you can freeze uncooked cheese balls. Place them in a single layer on a baking tray lined with foil and put them in the freezer for 2-3 hours until they are frozen solid. Then, transfer them to an airtight container or freezer bag and store them in the freezer for up to a month.
