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.
Fry cheese balls in hot oil until golden brown. You should have enough oil so your balls are almost completely covered.
Drain on paper towels.
Video – Mini Cheese Balls
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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
Love these chess balls !! Wondering if I can mix lobster meat with them?
i dont eat eggs..any alternative?
What can be suptitute for eggs?
Replacement , I meant to say.
Can the batter be made ahead of time, like earlier in the day?
Yes it should be ok…just cover it with some plastic foil and keep it in the refrigerator.
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 ?
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.
Wonderful ! Thank you !
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!!!
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 🙂 !!!
These look awesome! I see you are pan frying….does deep frying work as well?
Deep frying should work as well 🙂
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!
YAY I’m glad they turned out well and everyone enjoyed them :)!
Oh my gosh, just made these and they are soooo good!!! Yummy!!!! And so easy!
So glad you liked them Teri :)!
Question… in the recipe you call for grated parm, but the picture shows shredded… does it make a difference?
It doesn’t really make a difference 🙂
Looks yummy! Thanks for sharing at the party @DearCreatives Theresa
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
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!
Just curious if it has to be sunflower oil? Does it make a difference or can I use canola or vegetable or whatever? Thanks! 🙂
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 🙂 !
Do I have to use baking soda
It’s baking powder not baking soda :). I would recommend using it as this will give your cheese balls a nice light & airy consistency.
Thank you! 🙂 I don’t own sunflower oil so I was hoping for a substitute lol otherwise I’d go buy it
WOwwww
These mini cheese balls look DELICIOUS !!!
Thanks Winnie! I’m happy you like them!
Looks so yummy! Nothing is better than melted cheese!! Thanks for Sharing 🙂
Thanks Jennifer! I’m glad you like it :)!
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!
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!
oh no, I bet I could eat a zillion of these 🙂
Can’t blame you, I have a hard time stopping at just a few as well 😛 !
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!
Thanks for hosting the party and for pinning, Stephanie!
What a great post! The photos are beautiful and the appetizer looks delicious!
Thanks so much, Kathy!
I love this idea. Pinning! There is nothing better than fried cheese.
Thanks for pinning, Jennifer :)!
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!
Thanks Cindy, it’s indeed a perfect appetizer… so easy to make and delicious! Thanks for visiting and have wonderful week!
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.
Thank you so much for your kind words, Judee! So glad you like them and I hope everyone will love them at the party :)!