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_______ Cheeseballs

_______ Cheeseballs
Prep Time
45 min
Cook Time
30 min
Yields
24 servings

This ain’t your run-of-the-mill cheese ball!

Note: Requires 6-12 hours in the fridge to set.

Yield: Approximately 2 dozen.

Courtesy of Executive Chef Matt Dean Pettit, Rock Lobster Food Co, Matty’s Seafood Brands & Food Network show Super Snack Brothers  w/ suggestions from James Cunningham.

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ingredients

Cheeseballs

1 ½
cups processed cheese or cheese spread
½
cup goat cheese, broken into pieces with a fork
1
cup aged Cheddar cheese, shredded
½
cup flour
2
eggs
1
cup panko breadcrumbs
1
cup Italian breadcrumbs

Sauce

4
fresh tomatoes, diced
1 28-oz
can crushed tomatoes
6
leaves fresh basil, finely chopped
1
Tbsp olive oil
1
tsp onion powder
salt and pepper, to taste
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directions

Step 1

In a large mixing bowl, combine 3 types of cheese: processed, goat and shredded cheddar.

Step 2

Add panko and Italian breadcrumbs and mix all ingredients.

Step 3

Using your hands, roll nice firm balls about an inch high x by an inch wide. Place on large baking sheet.

Step 4

Place in the fridge for 6 – 12 hours to set.

Step 5

When ready to fry, fill pot 1/4 way up with canola /vegetable oil.

Step 6

Slowly add 2-3 balls at a time to the pot and fry them until golden brown for approximately 2 minutes.

Step 7

Place on paper towels to dry.

Step 8

Repeat until all balls have been fried.

Step 9

Heat tomato sauce and lay on a plate as a base. Place hot cheese balls onto sauce and eat!

Step 10

In a large hot saucepan, add olive oil and bring to medium heat.

Step 11

Add fresh, diced tomatoes and cook down until soft, approximately 4-5 minutes.

Step 12

Add crushed tomatoes, onion powder, salt and pepper.

Step 13

Reduce sauce for about 10 minutes.

Step 14

Remove from heat and keep until needed.

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My rating for _______ Cheeseballs
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