Mini Cheese Balls

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 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

Mini Cheese Balls - Ingredients

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 - 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


5licious – Recipes with Five Main Ingredients or Less
Water, oil for frying, and other essential spices in anyone’s cupboard (salt, pepper, paprika, oregano, basil,  rosemary, chili, curry, bay leaves, thyme, cinnamon , vanilla extract, sugar) do not count!

Print Friendly

YOU MAY ALSO LIKE:

Comments

  1. Amber says

    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

      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.

  2. Shari Swanson says

    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

      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 :) !!!

  3. Robin says

    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!

  4. Sheblooms says

    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

      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!

  5. Dana says

    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

      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 :) !

  6. says

    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

      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 –> http://www.roxyskitchen.com/category/5licious ! Hope this helps!

  7. says

    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

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

  8. says

    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

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

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *