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If you ask me, cheese balls are one of the most fun party snacks around.
These little bites of happiness come together without any potato filler, letting the cheese flavor really shine through. A mix of cheddar and cream cheese creates that perfect smooth texture we all love.
They’re rolled in a coating of crispy nuts and herbs that gives them a nice crunch in every bite. Plus, the best part is you can make them ahead of time – they actually taste better after sitting in the fridge for a bit.
It’s a classic appetizer that never fails to disappear quickly at gatherings, and they’re just right for any occasion from game day to holiday parties.
Why You’ll Love These Cheese Balls
- Quick and easy snack – These cheese balls come together in just 30 minutes, perfect for unexpected guests or when you need a quick appetizer.
- Crispy outside, melty inside – The combination of cheddar in the coating and mozzarella cubes inside creates the most satisfying cheese pull when you bite into these golden-brown balls.
- Basic pantry ingredients – You likely have most of these ingredients already in your kitchen, making this a convenient recipe to whip up anytime.
- No potatoes needed – Unlike traditional cheese balls, this recipe skips the potatoes but still delivers perfectly crispy, cheesy bites that everyone will love.
What Kind of Cheese Should I Use?
This recipe calls for both cheddar and mozzarella cheese, and getting the right types will make a big difference in your cheese balls. For the cheddar, a medium or sharp variety will give you the best flavor – mild cheddar can get lost among the other ingredients. When it comes to mozzarella, you’ll want to use the low-moisture kind that comes in a block rather than fresh mozzarella, which contains too much water and can make your cheese balls soggy. The cheddar should be freshly shredded rather than pre-shredded, since packaged shredded cheese often contains anti-caking agents that can affect how well it melts. Just make sure both kinds of cheese are well-chilled before you start working with them, which will make the balls easier to form.
Options for Substitutions
These cheese balls are pretty flexible when it comes to ingredients. Here are some handy swaps you can try:
- Cheddar cheese: You can replace cheddar with other hard cheeses like Gouda, Monterey Jack, or even Gruyere. Just make sure it’s a cheese that melts well.
- Mozzarella cubes: This is a key ingredient for the stretchy center, but you could use string cheese cut into pieces or other melting cheeses like Oaxaca or Provolone.
- Bread crumbs: Regular, panko, or even crushed crackers work well here. If using seasoned bread crumbs, you might want to adjust the added seasonings.
- Yogurt: You can use sour cream or Greek yogurt instead. If using regular yogurt, strain it first to remove excess water.
- Green chili: Feel free to use jalapeños, serrano peppers, or even a dash of red pepper flakes if that’s what you have.
- Parsley and coriander: These herbs are flexible – you can use just one or the other, or swap in basil or chives for a different flavor profile.
Watch Out for These Mistakes While Cooking
The biggest challenge when making cheese balls is getting that perfect golden crust while ensuring the cheese stays gooey inside – the key is to maintain your oil temperature between 350-375°F (175-190°C), as too hot oil will burn the outside while leaving the inside cold. A common mistake is skipping the double-coating process – always dip your balls first in the flour mixture, then in yogurt, and finally in breadcrumbs for that perfect crispy shell. To prevent your cheese balls from exploding while frying, make sure they’re completely sealed and free from any cracks, and don’t forget to freeze them for at least 30 minutes before frying, which helps them hold their shape and prevents the cheese from leaking. For the best texture, avoid overcrowding the pan – fry in small batches and let them rest on paper towels for a minute before serving while they’re still hot and stretchy.
What to Serve With Cheese Balls?
These crispy cheese balls make an excellent appetizer or party snack, and they pair really well with a variety of dipping sauces! I love serving them with marinara sauce or ranch dressing for classic flavor combinations that everyone enjoys. For a complete appetizer spread, try placing them alongside some fresh veggie sticks like carrots and celery to balance out the richness of the cheese. You can also serve them with a simple green salad if you’re making these as part of a meal, or set them out with other finger foods like chicken wings or mozzarella sticks for a fun game day spread.
Storage Instructions
Keep Fresh: These cheese balls are best enjoyed right after frying when they’re still warm and the cheese is perfectly melty. If you have leftovers, place them in an airtight container and keep them in the fridge for up to 2 days. Just know they might lose some of their crispy texture over time.
Make Ahead: You can prep these cheese balls in advance! Shape the balls and keep them uncooked in the fridge for up to 24 hours. Just place them on a tray lined with parchment paper and cover with plastic wrap. When you’re ready to serve, simply fry them up fresh.
Warm Up: To get back some of that fresh-fried goodness, pop refrigerated cheese balls in a preheated oven at 350°F for about 5-7 minutes. They won’t be exactly like fresh-fried, but they’ll still be tasty with melty centers. Avoid microwaving as this can make them soggy.
| Preparation Time | 15-20 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 50-60 g
- Fat: 70-80 g
- Carbohydrates: 110-120 g
Ingredients
- 1 cup shredded cheddar cheese
- 3/4 cup bread crumbs
- 1/3 cup plain flour
- 1/2 cup thick yogurt
- Oil for frying
- 1 pinch baking soda
- Salt as needed
- 1 teaspoon parsley
- 1 teaspoon chopped green chili
- Coriander leaves
- 10 cubes of mozzarella
- 2 to 3 tablespoons water
Step 1: Combine the Base Ingredients
Begin by taking a mixing bowl and adding grated cheddar cheese to it.
Incorporate breadcrumbs, all-purpose flour, and hung curd into the bowl.
Add a pinch of baking soda and salt to taste.
Mix all these ingredients thoroughly until well combined.
Step 2: Incorporate Herbs and Form the Dough
Add parsley and some chopped coriander to the mixture in the bowl.
Mix them in well, then gradually add water in small batches to form a soft dough.
Ensure you add water slowly to reach the right texture without making the dough too wet.
You can refer to a video guide for a visual reference on the dough texture if available.
Step 3: Prepare Cheese-Filled Balls
Grease your palms lightly with oil to prevent sticking.
Take a small portion of the dough and flatten it in your hand.
Place a mozzarella cube in the center of the flattened dough and carefully reshape it into a ball, ensuring the cheese is well enclosed.
Repeat this process with the remaining dough, setting the prepared balls aside once finished.
Step 4: Fry the Cheese Balls
In a frying pan, add oil sufficient for deep frying and heat it until it starts to smoke gently.
Carefully add the cheese balls to the hot oil, making sure not to overcrowd the pan.
Reduce the heat to low and fry the balls, turning them occasionally, until they are golden brown all over.
Step 5: Serve and Enjoy
Once all cheese balls are deeply fried to perfection, switch off the heat and plate them with care.
Serve the hot cheese balls immediately with mint chutney or ketchup, and enjoy the cheesy goodness with a delightful dip of your choice.