Greek Cheese Balls Recipes

FETA CHEESE BALL RECIPE

Steps:

• Start by assembling your ingredients and kitchen utensils.
• Line a baking tray with parchment paper and lay the walnuts and sesame seeds. Bake them for 10 minutes at 160C or 320F on the middle shelf of the oven.
• Chop the walnuts in a food processor (not to finely though, avoid powder form).
• Add the chopped walnuts in one mixing bowl and the sesame seeds in another one.
• Crush the black and green peppercorns in a mortar. I prefer to crush the peppercorns instead of using ground pepper as they are more flavoursome.
• In a third, separate bowl, add the crumbled Feta cheese, crushed peppercorns and cream cheese. Combine ingredients either with your hands or with a wooden spoon.
• Take a tablespoon worth of mixture and shape into a ball. At this point you have the choice to either dust the cream cheese balls with walnuts and sesame seeds as I do or you can simply chill them as they are. They will taste fantastic either way.
• Helpful tip: Your hand are bound to be sticky in-between shaping the cheese balls. I will share with you a helpful tip. If you are going to cover the cream cheese balls with walnuts and sesame seeds then simply wipe your hands with kitchen roll, if not, then oil your hands in between shaping. The reason for that is very simple. If you shape these appetisers with oily hands, the walnut and sesame seeds will not stick to them.
• Now, place 3-4 cheese balls in the walnut bowl and shake it until the appetisers are covered by walnuts. Repeat the same process with the sesame seed bowl.
• Chill them in the fridge for at leat 30 minutes.
• Enjoy!
• This recipe will give you approximately 25 delicious homemade Feta Cheese Balls

FLAMING GREEK CHEESE (SAGANAKI)

Steps:

• Brush each side of the kasseri cheese with water. Dredge both sides in flour, making sure the surface is completely covered.
• Preheat a well seasoned cast iron skillet on medium-high heat until smoking. Pour in olive oil. Carefully place the floured cheese in the hot oil. Cook until cheese begins to ooze and a golden brown crust forms, about 2 minutes. Quickly flip cheese over with a spatula. Fry until bottom is golden brown, about 30 seconds more.
• Remove skillet from heat and transfer onto a napkin-lined plate. Pour brandy over the cheese. Light the brandy using a fireplace lighter. Now you can exclaim "Opa!" and marvel at the fire. Squeeze some lemon juice on top to extinguish the last few flames and garnish with parsley.

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.

GREEK CHEESE BALLS

Steps:

• Heat oven to 350°F. In ungreased shallow pan, place walnuts. Bake 6 to 10 minutes, stirring occasionally, until light brown. Cool 5 minutes.
• Finely chop 1/2 cup of the walnuts. Spread on sheet of waxed paper; mix with oregano.
• In food processor, place cream cheese, feta cheese and mayonnaise. Cover; process with on-and-off pulses 20 to 30 seconds or until well mixed. Add olives and remaining 1/4 cup walnuts. Process by pulsing 4 or 5 times until chopped and mixed. Cover and refrigerate about 1 hour or until firm enough to shape into balls.
• Using 1 teaspoon for each, shape cheese mixture into 60 balls. Roll in walnut-oregano mixture to cover. Place in tightly covered container. Refrigerate about 1 hour or until firm. Serve with pita chips.