Description
Mozzarella Cheese Balls Recipe
Ingredients:
2 cups shredded mozzarella cheese (or mozzarella balls)
1 cup all-purpose flour
2 eggs, beaten
1 1/2 cups breadcrumbs
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp salt
1/4 tsp black pepper
Oil for frying
Fresh parsley (for garnish, optional)
Instructions:
1. If using shredded mozzarella, shape it into small balls. If using mozzarella balls, drain them well.
2. Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with garlic powder, paprika, salt, and pepper.
3. Coat each mozzarella ball in flour, then dip into the beaten eggs, and finally roll in the breadcrumb mixture until fully coated. Repeat if a thicker coating is desired.
4. Heat oil in a deep skillet or fryer to 350°F (175°C).
5. Fry the mozzarella balls in batches until golden brown and crispy, about 1-2 minutes.
6. Remove and drain on paper towels.
7. Garnish with fresh parsley and serve hot with marinara or your favorite dipping sauce.
Enjoy your gooey, cheesy Mozzarella Cheese Balls!
#CheeseBalls #FriedSnacks
Step-by-Step Guide
Follow these detailed instructions for perfect, non-leaky cheese balls every time.
- Prep the Cheese: If using shredded cheese, firmly pack it into 1-inch balls. For fresh mozzarella balls (ciliegine), pat them completely dry with paper towels. Place all balls on a parchment-lined tray and freeze for 20-30 minutes. This is crucial to prevent melting during frying.
- Set Up Your Breading Station: Use three wide, shallow bowls. In the first, place the all-purpose flour. In the second, beat the two eggs. In the third, combine breadcrumbs, garlic powder, paprika, salt, and pepper.
- Bread Meticulously: Working quickly with cold cheese, roll a ball in flour, shaking off excess. Dip fully into the egg, letting excess drip off. Finally, roll in the seasoned breadcrumbs, pressing gently to adhere. For an extra-thick crust, repeat the egg and breadcrumb steps once more.
- Fry to Perfection: In a heavy pot, heat 2-3 inches of neutral oil (like canola) to 350°F (175°C). Use a thermometer for accuracy. Fry 4-5 balls at a time for 1-2 minutes until deep golden brown. Do not overcrowd the pot, as it lowers the oil temperature.
- Drain and Serve Immediately: Transfer fried balls to a wire rack set over a paper towel-lined tray. This keeps them crispy. Serve within 5-10 minutes for the ultimate gooey center.
Serving Suggestions
While marinara is a classic, these cheese balls are versatile. Serve as an appetizer with arrabbiata sauce, ranch dressing, or a balsamic glaze drizzle. Crumble them over a fresh garden salad for a warm, cheesy crouton alternative. They also make a fantastic addition to an Italian-inspired antipasto platter alongside cured meats and olives.
How-to Summary
To make Mozzarella Cheese Balls: Shape and freeze cheese briefly. Set up a three-stage breading station with flour, beaten egg, and seasoned breadcrumbs. Coat each cold cheese ball thoroughly. Fry in 350°F oil in batches until golden brown. Drain on a rack and serve hot with dipping sauces.
Frequently Asked Questions
Can I bake these instead of frying? Yes, for a lighter version. Place breaded balls on a parchment-lined baking sheet, spray lightly with oil, and bake at 425°F (220°C) for 8-10 minutes, turning halfway. The cheese may not get as uniformly molten.
Can I prepare them ahead of time? You can bread the balls and keep them in the freezer on a tray for up to a month. Fry directly from frozen, adding 30-60 seconds to the cooking time.
Why did my cheese balls leak in the oil? The oil was likely not hot enough, or the cheese wasn’t cold/frozen enough before frying. Ensure you follow the chilling step and maintain proper oil temperature.
What’s the best cheese to use? Low-moisture, part-skim mozzarella (shredded or block) works best for structure. Fresh mozzarella has a higher water content and requires thorough drying and freezing.
How do I keep them warm for a party? Keep fried batches in a single layer on a wire rack in a 200°F (95°C) oven for up to 20 minutes. Avoid stacking or covering tightly, as steam will soften the crust.
Common Mistakes to Avoid
- Skipping the Freeze: Not chilling the cheese leads to immediate meltdown and a messy oil spill.
- Incorrect Oil Temperature: Oil that’s too cool makes the balls greasy; too hot burns the coating before the cheese melts.
- Overcrowding the Pot: Frying too many at once causes the temperature to plummet, resulting in oily, soggy cheese balls.
- Using Only Hands for Breading: Use one hand for dry coatings (flour, breadcrumbs) and the other for wet (egg) to avoid clumpy fingers.
- Storing Fried Balls Covered: Trapped steam turns the crispy coating soggy. If you must store, use a paper towel-lined container without a tight seal.
Conclusion
Mastering homemade Mozzarella Cheese Balls is about technique: chilling the cheese, maintaining proper oil temperature, and breading efficiently. By following this enhanced guide and avoiding common pitfalls, you can consistently create a crowd-pleasing appetizer with a delightfully crispy exterior and a perfectly molten, stretchy center. Experiment with seasonings and dips to make this versatile snack your own.