How to make Cheese balls?!

Take shredded cheese, mozzarella or cheddar or both, doesnt matter.. Throw in a little bit of flour, roll into balls, roll in a batter mixture and fry in vegetable oil in a pot. Be careful! Have an adult supervise you if you are young or clumsy.

Fried Mozzarella Bites with Homemade Tomato Sauce

1 8 oz container of mozzarella balls (I used the ciliegine, "cherry" sized mozzarella balls)
2 large eggs
1/4 cup of milk
1 cup of plain flour
2 cups of panko
1 tablespoon of dried oregano
1/2 teaspoon garlic salt
salt and pepper
canola oil for frying

(you'll end up with a lot of excess flour, breading, etc. Halve the breading if you prefer, but having the excess makes dunking easier! Or, you can double the amount of cheese)

1. Drain the cheese and dry on paper towels. Prepare your breading station by having 3 bowls ready. Put flour in one, season with salt and pepper to taste. Mix the eggs with the milk and pour into the second bowl. Add the breadcrumbs with the dried oregano and garlic salt to the last bowl and mix well.
2. Dip each piece of cheese in the flour, then in the egg mixture and lastly in the breadcrumbs, shaking off excess after each step. Repeat the breading process again and place cheese balls on a flat plate.
3. Heat about oil up to minimum line in Fry Daddy or in a medium sauce pan to 350 degrees. Carefully lower cheese balls, a few of a time and cook until they are golden, about a minute or so. Remove and drain in paper towels. Repeat with the remaining cheese making sure oil comes up to temperature before adding more cheese.

Tomato Sauce:

1 tablespoon of olive oil
1/2 onion, chopped
2 garlic cloves, chopped
1 14.5 oz can of fire roasted diced tomatoes (try Muir Glen)
1 teaspoon dried basil
1 teaspoon dried oregano
1/8 teaspoon red pepper flakes
salt and pepper

1. Heat the oil over medium-heat and add the onions. cook until translucent, about 6 minutes. Add the garlic, cook for a minute more and add the diced tomatoes.
2. Fill half of the tomato can with water and add to the pot. Add spices and bring to a boil. Reduce heat, cover and simmer for about 20 minutes, until sauce is thickened (this process took awhile for me. I let simmer until very thick b/c I like thick sauce). Season with salt and pepper to taste.

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Cheese Balls

Ingredients:

8 oz. cream cheese
8 oz. sharp cheddar cheese
1 small jar pimento cheese spread
1 tsp. Accent
1 tsp. Worcestershire sauce
1/8 tsp. garlic powder
3 tblespoons salad dressing
pecan bits

Preparation:

Put above cheeses in large bowl and let stand until room temperature. Add 1 tsp. Accent, 1 tsp. Worcestershire sauce, 1/8 tsp. garlic powder, and 3 tbsp. salad dressing. Mix well and refrigerate overnight. Shape into ball and roll in pecan bits. May be frozen if wrapped in foil.

Recipe from a 1963 Cook Recipebook*

marniate bocconcini in hotsauce or mix of fav seasonings and salt

dip in egg wash

coat with panko bread crumbs mixed with favorite seasonings. deep fry

or you cut mozzarella into 1- 2 inch cubes, let sit until room temperature. roll into balls
shake them in a bag of flour and panko and deep fry

do with parental supervision

Ingredients:

8 oz. low fat cream cheese
8 oz. swiss cheese
1 jar of cottage cheese
1/8 tsp. garlic powder
1 red pepper


You know...Mix it!!!

stufff

Sheese balls are okay. But be careful about people wanting to eat those.