Baked Cheese Balls Food

EASY BAKED CHEESE BALLS RECIPE - (4.3/5)

Steps:

• Cut up string cheese into chunks. Dip in skim milk and then roll in Italian bread crumbs. Bake at 425˚F for 7 to 10 minutes. Serve with Marinara Sauce for dipping.

MAC AND CHEESE BALLS RECIPE BY TASTY

Steps:

• Boil water, add macaroni and cook until al dente
• Melt butter in a pan and mix 2 tsp flour into it.
• Add the milk gradually.
• Add both cheeses and cook until melted and the sauce is thick
• Season with salt and pepper.
• Add cooked macaroni and thoroughly cover.
• Refrigerate mixture for one hour.
• Take mixture out and form into balls on another plate.
• Refrigerate for 2 hours.
• Dip the solid balls in egg wash, then breadcrumbs.
• Fry in hot pan of oil until golden brown on both sides.
• Enjoy!

MINI CHEESE BALLS

Steps:

• In a large bowl, combine cheeses. Shape into 36 balls; roll balls in toppings as desired. Cover and refrigerate for 8 hours or overnight. To serve, if desired, press a rye crisp or rolled corn chip into the top of each cheese ball.

BAKED CHEESE BALLS

Steps:

• Preheat the oven to 350°F (180°C).
• In a medium bowl mix the grated cheese with semolina flour. Then add the egg, salt, pepper and dill and mix thoroughly to form a dough.
• Take about 1 tbsp of mixture and shape into balls. Place the cheese balls on a greased baking sheet.
• Bake for about 15-20 minutes and another 3-5 minutes on broil.

CHEESE BALLS

Steps:

• In a large pot of boiling salted water, cook the pasta to al dente according to the package directions.
• Meanwhile, bring the heavy cream to a simmer in a large saucepan and slowly add in the Cheddar, mozzarella, Swiss cheese, American cheese and white Cheddar, stirring, until smooth and creamy. Season with salt and pepper.
• Drain the pasta and add to the cheese mixture. Stir until all the pasta is well-coated. Place in the refrigerator for 10 to 15 minutes.
• Scoop the pasta into balls, rolling until uniform and about 3 inches in diameter. Set aside.
• Place the flour, beaten eggs and panko into separate shallow bowls. Roll each individual pasta ball first into the flour, then the eggs, then the panko.
• Fill a deep saucepan with 3 inches of canola oil and heat to 350 degrees F. Line a sheet pan or platter with paper towels. Carefully drop several pasta balls into the oil (do not crowd; fry in batches) and fry until golden, about 3 1/2 minutes. Remove and drain the balls on the paper towels. While still hot, sprinkle with the Parmesan and serve.

FRIED CHEESE BALLS

Steps:

• Line a baking sheet with parchment paper or waxed paper.
• Pour bread crumbs, Parmesan cheese, and Cheddar cheese into 3 separate piles on the prepared baking sheet. Combine milk and egg in a bowl and stir until well combined.
• Roll cream cheese into 1-inch balls. Split each ball in half and place sharp Cheddar inside of cheese ball; put it back together and shape cream cheese around the Cheddar cheese. Roll it in Parmesan and Cheddar cheeses until the outside is completely covered. Dip in the milk mixture and roll in bread crumbs until completely covered. Repeat with remaining cream cheese balls.
• Heat oil in a large saucepan to 350 degrees F (175 degrees C). Drop cheese balls in the hot oil and allow to get brown on all sides, 3 to 5 minutes. Drain on paper towels.

BAKED CHEESE BALLS RECIPE - (4.2/5)

Steps:

• Cut your sticks into balls, dip in skim milk, and toss in the breading. Place coated cheese on sheet pan and place in the freezer for 15 to 20 minutes before sticking in preheated oven. Bake at 425°F for 10 minutes (or less) - watch carefully.

BITE-SIZE CHEESE BALLS

Steps:

• Combine first 4 ingredients; cover and chill for 1 hour.
• Shape mixture into 24, 1-inch balls; rolling in chopped pecans.
• Cover and chill up to 24 hours.
• Remove from refigetator for a couple of minutes to soften and, just before serving, carefully insert a pretzel stick into each ball.