Mini Indian Cheese Balls Recipes

CHEESE BALLS RECIPE, HOW TO MAKE CHEESE BALLS

Steps:

• Boil potatoes with the skin on till fork tender and not mushy.
• Remove the skin and mash them well until smooth with a masher. There should be no lumps.
• Add garlic, herbs, coriander leaves, salt (very little), chili flakes, pepper and bread crumbs.
• Mix them well and form a ball. The mixture must bind together and should not be sticky or too dry.
• Divide the mixture to 8 to 10 equal sized balls. Cover and keep aside.
• Cut the cheese to ½ inch cubes. Mix together herbs, chili flakes, pepper and spice powder. Toss the cheese in this mix. Set aside.
• Take a potato ball and spread it evenly to a small patty in your palm. Place a cheese cube in the center. (Check step-by-step pictures)
• Gently bring the edges together to make a ball. Ensure the ball is sealed well without any cracks.
• Add 2 tbsps corn flour to another wide plate. Spread it.
• Roll the finished ball in corn flour. The same way make all the cheese balls.
• If you do not prefer to coat them in bread crumbs, you can pan fry these straight away.
• Transfer ½ cup bread crumbs to a separate plate. Set this aside.
• Make slurry: Add 2 tbsps corn flour to another bowl and mix with 3 to 4 tbsps water. Make a thin mixture. Alternately you can also use a beaten egg.
• Gently drop each ball in the corn flour mixture or egg and make it moist.
• Immediately roll it in bread crumbs. Set this aside in a plate. Finish making all the balls.
• Double bread the cheese balls - Repeat the same steps of dipping in flour mixture and then coating the bread crumbs again.
• Set aside in a plate. Rest them for 10 mins.
• To a wide deep pan pour oil just enough to half immerse the cheese balls. Heat the oil on a medium flame.
• Drop a small piece of the potato mixture to check if the oil is hot enough. It has to come up immediately without browning. This is the right temperature.
• Regulate the flame to medium. Gently slide the balls one by one & do not disturb them for 1 to 2 mins.
• Gently stir them and fry until golden and crisp.
• Serve potato cheese balls hot with any dip or sauce.
• To bake - Preheat the oven at 200 C ( or 390 F). Grease a wired rack and place it on a tray.
• Place the cheese balls over the rack and bake them for 15 mins. Adjust the timings as needed.
• You can pan fry them in 2 batches using 2 to 3 tbsps oil per batch.
• Some amount of bread crumbs will come off the balls and it is just okay. They will still be good.

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.

MINI INDIAN CHEESE BALLS

Steps:

• In large bowl, beat Basic Cheese Ball Ingredients with electric mixer fitted with paddle attachment on medium speed until combined.
• Stir in Flavor Stir-Ins. With moistened hands, shape into 1-inch balls; refrigerate until firm, about 1 hour. (If not using immediately, refrigerate up to 3 days, or freeze up to 1 month.)
• In small bowl, stir together Coating ingredients. Roll balls in mixture to coat before serving. Serve with naan bread, as desired.

MINI CHEESE BALLS

Steps:

• Mix 8 ounces softened cream cheese with 1 teaspoon Worcestershire sauce, 1/2 teaspoon grated lemon zest and 1 cup shredded firm cheese (like cheddar, parmesan, pepper jack or gouda); season with salt and pepper. With moistened hands, form into 1-inch balls, chill 4 hours, then roll in toppings. Here we used chopped pistachios, chives, tarragon, hulled pumpkin seeds, bacon with paprika, almonds, and black and white sesame seeds.

MINI CHEESE BALLS

Steps:

• Mix cream cheese, green onion, Italian seasoning and garlic powder until well blended. Stir in bacon and mozzarella cheese.
• Scoop cheese mixture up using a level teaspoon and shape into 54 balls. Roll in chopped nuts and place on a cookie sheet.
• Cover with plastic wrap and refrigerate at least 2 hours.
• Pull out and place on serving tray with assorted crackers.
• For a different flavor combo, omit the Italian seasoning and try shredded sharp cheddar and 3 Tbs. drained pimentos in place of the mozzarella and bacon.

MINI CHEESE BALLS

Steps:

• In a large bowl, beat cream cheese until smooth. Add remaining ingredients except walnuts; blend well. Refrigerate mixture 30 minutes or until easy to handle. Shape into 1 inch balls. Roll in chopped walnuts.
• Refrigerate until firm.
• Serve with crackers.
• Store in refrigerator up to 2 weeks.

MINI CHEESE BALLS

Steps:

• Mix cream cheese spread and mozzarella cheese until well blended.
• Stir in chopped bacon and seasonings.
• Shape mixture into 54 balls, using 1 level tsp for each ball.
• Roll in walnuts. Cover with plastic wrap.
• Chill at least 2 hours.