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Baked Cheese Balls
I've always loved cheese balls, one of my favorite appetizer my mother makes. As I wanted a healthier recipe for these I tried to bake them and turned really great.
Baked cheese balls are simple and fast to make and turns into a delicious cheese appetizer. My family serves them often at holiday tables. You can fry the cheese balls as well but baking is a lot healthier.
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- Makes about 28-30 cheese balls
- 3 cups grated semi-hard cheese
- 3 tbsp semolina
- salt and freshly ground black pepper
- 1 egg
- 1 tsp fresh dill, chopped
- 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.
I am really sorry it didn't work out. The problem is the cheese. It is important to use a cheese that doesn't melt at heat. I used a local salty cheese mix of cow and buffalo cow. It can be fried without melting. As soon as I will have the chance I will try with cheddar to see how it behaves.
The cheese I used is called Halloumi. Hope you can find it.
I haven't tried yet with cheddar or emmental cheese, the cheese must have a high melting point. I will try as soon as I have the chance with cheddar too.
Maybe you just made them bigger than I did.. I did pretty small ones.. no bigger than a medium walnut. But that shouldn't be a problem as long as they were tasty :)
Yes.. you can try with only white flour.. they probably won't be as puffy but they will still be very good. I said in some comments that if the cheese is not that hard you can also add semolina and white flour. Maybe you can add a little of baking powder if not using semolina. Hope it works for you.
I'm sorry it didn't work for you. The type of cheese is very important for this recipe. The cheese I used is similar to halloumi cheese that has a higher melting point than other cheese. I didn't try using cheddar or parmesan yet, but probably these would go better if frying the balls instead of baking. If the cheese is too soft you may add some flour too not only semolina.
That's great. I am glad you enjoyed these. Hope you try some other recipes too.
Hehe - I really love these cheese balls - let me know if you try them what do you think. Be careful what cheese you choose.
Sorry for this late answer. I am sorry this recipe didn't work soo good. They shouldn't be grainy nor too dry. A little bit dry maybe, as they are baked not fried but the texture should be somehow similar to cheese puffs except those holes in the middle. The interior is soft and holds well. Maybe you will try this with halloumi cheese, might work better.
Yes definitely, bake them a day before serving and keep them in the fridge, they will be good.
It is the cheese. It is important to be a cheese with a very high melting point. The cheese I used is similar to halloumi cheese that has a higher melting point than others. You can see in comments what other types of cheese others used and worked. Hope this helps:)
Yes, it should work well. It is a hard cheese that keeps it's shape while cooking. Let me know how it turned for you.
Yes, because of the cheese. You must try a hard cheese with a high melting point, like halloumi.
I mentioned it needs to be a cheese with a high melting point.. like Halloumi.. I actually used a local cheese that is why couldn't mention exactly
Hi Tash.
You can use flour.
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