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Mini Cheese Balls

May 26, 2014 by Roxy

Mini Cheese Balls | Roxy's Kitchen #appetizer #cheese #mozarella #parmesan #fingerfood

These Mini Cheese Balls are a perfect appetizer or snack for parties. I make them at most of our gatherings and they are always a big hit! Trust me, you can’t go wrong with some ooey, gooey cheesy balls and a beer on the side. Plus you can have these delightful treats done in less than 30 minutes as they are super easy to make.

You can combine parmesan and cheddar cheese or use parmesan and a blend of chesses like mozzarella, provolone, fontina, romano and asiago.

Time: 30 min, Prep: 15 min.  Cook: 15 min.
Servings: 35-40 cheese balls        

Ingredients

  • 2 ½ cups (300 g) finely shredded cheddar cheese or a blend of shredded cheeses (I used Black Diamond Italiano pre-shredded blend of cheeses)
  • ¾ cup (100 g) grated parmesan cheese
  • 2 eggs
  • 4 Tbsp white flour
  • 1 tsp baking powder
  • Sunflower oil for frying

Directions

In a bowl combine all the ingredients. Mix well until mixture holds together and shape into small balls (~ ¾ tablespoon each). Make sure your cheese balls are not too big since they will almost double in size when you fry them.

Mini Cheese Balls - Ingredients
Mini Cheese Balls - Mix well until mixture holds together and shape into small balls.

Fry cheese balls in hot oil until golden brown. You should have enough oil so your balls are almost completely covered.

Mini Cheese Balls - Fry cheese balls in hot oil until golden brown.

Drain on paper towels.

Mini Cheese Balls | Roxy's Kitchen #appetizer #cheese #mozarella #parmesan #fingerfood

Video – Mini Cheese Balls


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Filed Under: 5licious, Appetizers & Snacks, Cheese Tagged With: bilute de cascaval, cheese balls, finger foods, five-ingredient recipe, mini cheese balls, mozarella, parmesan cheese, provolone, snacks for beer

Comments

  1. Titan Tyler says

    June 17, 2016 at 3:34 PM

    We make these all the time for parties. Walmart(iam sure other stores too) have this product with the honey(NEKTAR) its like honey in little pellets. I add 2 T. to this for a sweeter cheese ball. It is also awesome on a can of cheap biscuits, sprinkle some on each biscuit, roll it in a ball and fry. Very good. Kinda like biscuits you get at a chinese buffet. you can also put cheese in biscuits roll into a ball and fry. Real easy

  2. danielle says

    April 28, 2016 at 5:21 PM

    Love these chess balls !! Wondering if I can mix lobster meat with them?

  3. mamta says

    February 27, 2016 at 6:28 AM

    i dont eat eggs..any alternative?

  4. Juliana says

    January 11, 2016 at 10:46 PM

    What can be suptitute for eggs?

    • Juliana says

      January 11, 2016 at 10:47 PM

      Replacement , I meant to say.

  5. tiffany says

    February 1, 2015 at 11:48 AM

    Can the batter be made ahead of time, like earlier in the day?

    • Roxy says

      February 1, 2015 at 4:19 PM

      Yes it should be ok…just cover it with some plastic foil and keep it in the refrigerator.

  6. Amber says

    December 30, 2014 at 8:48 AM

    I was wondering if you ever make them and then take them to a gathering ? If so , what’s the best way to transport and keep warm ? Do they get soggy or not taste as good when they cool down ?

    • Roxy says

      December 30, 2014 at 9:46 PM

      They taste good even when they cool down but if you have access to a microwave it’s even better if you heat them up a bit right before serving. I always do this because I usually make mine 1-2 days before any party and store them in the refrigerator.

      • Amber says

        December 30, 2014 at 11:40 PM

        Wonderful ! Thank you !

  7. Shari Swanson says

    December 28, 2014 at 1:20 PM

    I’m wondering if I can freeze them prior to frying, then thaw and fry when needed. Either way, this is going on the New Years Eve appetizer list!!!

    • Roxy says

      December 29, 2014 at 8:15 AM

      I think it might work but I haven’t tried freezing them. But just to make sure you can make half a batch now, and try freezing them just to test it out. When you defrost them if they lose their shape and become too soft, pass them through some flour before frying.
      Happy New Year 🙂 !!!

  8. Tammy says

    December 17, 2014 at 7:48 PM

    These look awesome! I see you are pan frying….does deep frying work as well?

    • Roxy says

      December 18, 2014 at 11:12 PM

      Deep frying should work as well 🙂

  9. Robin says

    November 12, 2014 at 9:13 AM

    I made a half recipe and used self-rising flour. They were excellent! And so easy. I was afraid they would break apart while frying, but they did not. They were absolutely perfect. I got a lot of compliments. This will be a go-to recipe from now on. Thanks!

    • Roxy says

      November 12, 2014 at 9:19 PM

      YAY I’m glad they turned out well and everyone enjoyed them :)!

  10. Teri says

    October 12, 2014 at 6:42 PM

    Oh my gosh, just made these and they are soooo good!!! Yummy!!!! And so easy!

    • Roxy says

      October 21, 2014 at 9:52 PM

      So glad you liked them Teri :)!

  11. Andrea says

    September 7, 2014 at 4:45 PM

    Question… in the recipe you call for grated parm, but the picture shows shredded… does it make a difference?

    • Roxy says

      September 8, 2014 at 7:41 AM

      It doesn’t really make a difference 🙂

  12. Theresa @DearCreatives says

    August 13, 2014 at 5:53 PM

    Looks yummy! Thanks for sharing at the party @DearCreatives Theresa

  13. Sheblooms says

    August 4, 2014 at 2:07 PM

    Hi Roxie have you ever froze these, then reheated. I want to make them for a shower and as always the more ahead I can get the better.

    Thanks for the recipe, can’t wait to try them
    SheBlooms

    • Roxy says

      August 4, 2014 at 4:40 PM

      Hi Sheblooms, I’ve never tried freezing them but I don’t see why not. You can defrost them and heat them in the microwave prior to serving.
      But just to make sure you can make a batch now, try freezing a few just to test it out and enjoy the rest of them :).
      Have fun at the shower!

  14. Dana says

    July 25, 2014 at 11:25 AM

    Just curious if it has to be sunflower oil? Does it make a difference or can I use canola or vegetable or whatever? Thanks! 🙂

    • Roxy says

      July 25, 2014 at 2:58 PM

      You can use vegetable oil as well since it has a high smoke point of 450 F, same as the sunflower oil. Canola should be mostly used for baking and stir frying as it has a lower smoke point… meaning that when the oil reaches a high temperature. like in this recipe, it can become toxic.
      Hope this helps 🙂 !

      • keandrea011 says

        July 29, 2014 at 1:38 PM

        Do I have to use baking soda

        • Roxy says

          July 30, 2014 at 12:17 PM

          It’s baking powder not baking soda :). I would recommend using it as this will give your cheese balls a nice light & airy consistency.

      • Dana says

        July 30, 2014 at 12:17 PM

        Thank you! 🙂 I don’t own sunflower oil so I was hoping for a substitute lol otherwise I’d go buy it

  15. Winnie says

    June 12, 2014 at 6:13 PM

    WOwwww
    These mini cheese balls look DELICIOUS !!!

    • Roxy says

      June 25, 2014 at 6:14 PM

      Thanks Winnie! I’m happy you like them!

  16. Jennifer says

    June 3, 2014 at 1:09 PM

    Looks so yummy! Nothing is better than melted cheese!! Thanks for Sharing 🙂

    • Roxy says

      June 9, 2014 at 7:02 AM

      Thanks Jennifer! I’m glad you like it :)!

  17. Shae says

    June 3, 2014 at 8:26 AM

    The words “five ingredients” had me hooked. I am on a really tight budget so any chance i get to save some money I am all about it. These look like a pretty awesome appetizer!

    • Roxy says

      June 9, 2014 at 7:01 AM

      I’m glad I was able to help, it’s really one of the most delicious 5-ingredient appetizers I’ve made so it will definitely be money well spent :)! I love simple recipes so you’ll find a big collection of 5-ingredient recipes on my blog! Check them out here –> https://roxyskitchen.com/category/5licious ! Hope this helps!

  18. Jenna says

    June 2, 2014 at 9:09 PM

    oh no, I bet I could eat a zillion of these 🙂

    • Roxy says

      June 9, 2014 at 6:51 AM

      Can’t blame you, I have a hard time stopping at just a few as well 😛 !

  19. Stephanie says

    May 31, 2014 at 12:53 AM

    These look incredible. Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

    • Roxy says

      June 9, 2014 at 6:47 AM

      Thanks for hosting the party and for pinning, Stephanie!

  20. Kathy Penney @ Penney Lane Kitchen says

    May 29, 2014 at 8:39 PM

    What a great post! The photos are beautiful and the appetizer looks delicious!

    • Roxy says

      June 9, 2014 at 6:44 AM

      Thanks so much, Kathy!

  21. Jennifer says

    May 27, 2014 at 8:56 AM

    I love this idea. Pinning! There is nothing better than fried cheese.

    • Roxy says

      June 9, 2014 at 6:40 AM

      Thanks for pinning, Jennifer :)!

  22. Cindy Eikenberg says

    May 27, 2014 at 6:53 AM

    Roxy, these look amazing and the photos are gorgeous! This is a perfect appetizer!! Thanks so much for sharing and pinning – hope you had a great holiday weekend and happy Tuesday!

    • Roxy says

      June 9, 2014 at 6:37 AM

      Thanks Cindy, it’s indeed a perfect appetizer… so easy to make and delicious! Thanks for visiting and have wonderful week!

  23. Judee@ Gluten Free A-Z Blog says

    May 26, 2014 at 6:11 AM

    Hi Roxy,
    I just love your beautiful photography and presentations. Everything looks so good. I’m intrigued with this recipe because it can very easily be converted to gluten free, and I like that it’s also low carb. We’re getting together with a group for Father’s Day. I think these will be perfect. thanks for sharing them.

    • Roxy says

      June 9, 2014 at 6:28 AM

      Thank you so much for your kind words, Judee! So glad you like them and I hope everyone will love them at the party :)!

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