The cheese balls are actually a mixture of pecan meal, bread crumbs, cheese, and eggs. After frying, they are smothered in a tomato sauce, and baked to perfection. Uncooked cheese balls can be frozen for later use.

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Recipe Summary

Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, mix together pecans, bread crumbs, cheese, eggs, and onion. Shape into golf ball size balls.

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  • Heat oil in an electric deep fryer or heavy saucepan to 365 degrees F ( 170 degrees C). Add cheese balls to hot oil, and fry until brown. Fry in batches to maintain oil temperature. Transfer to an 8 inch square baking pan.

  • In a medium bowl, mix together tomato juice, tomato soup, and cumin. Cover cheese balls with sauce. Sprinkle additional cheese on top, if desired.

  • Bake at 350 degrees F (175 degrees C) for 15 minutes.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

483 calories; protein 17.6g; carbohydrates 26.5g; fat 35.6g; cholesterol 180.3mg; sodium 650.9mg. Full Nutrition
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Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/15/2002
Really enjoyed these... a great change from meatballs - my family enjoyed them too. I also cooked the cheese balls in the oven to avoid deep-frying - 350 degrees for 30 min. was all that was needed. I also placed them on parchment paper so I didn't have to grease the pan either. I substituted my own spiced tomato sauce but next time I'll try the one on the recipe. Thanks Debbie! Read More
(6)

Most helpful critical review

Rating: 2 stars
10/16/2005
these were messy and tasted really strange. maybe the pecans weren't processed fully or something. i ended up with a pan full of oily nut mess. Read More
12 Ratings
  • 5 star values: 2
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
12/15/2002
Really enjoyed these... a great change from meatballs - my family enjoyed them too. I also cooked the cheese balls in the oven to avoid deep-frying - 350 degrees for 30 min. was all that was needed. I also placed them on parchment paper so I didn't have to grease the pan either. I substituted my own spiced tomato sauce but next time I'll try the one on the recipe. Thanks Debbie! Read More
(6)
Rating: 4 stars
08/29/2002
This is similar to the Italian Cheese Ball recipe I stole from Kettering Medical Center (Kettering Ohio) in 1980 - only they called for ground walnuts instead of pecans. I think thre's more flavor with walnuts. Strict carnivores I know don't care for this recipe and my kids hated it. I love this recipe however and so do all my veggie friends. NB: I avoid all frying so I brown the cheese balls in the oven first - 40 min at 350 F. It makes for a lot of oven time but cuts way down on the fat intake. Read More
(5)
Rating: 5 stars
10/02/2002
These are excellent! I am a vegetarian and couldn't ask for a more perfect snack or appetizer for a meal. They are absolutely delicious! I accidentally left out the pecans in the first time around and they were still great! I am making them again being sure that I remember the pecans this time! A (I hardly ever give five stars) Read More
(4)
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Rating: 4 stars
08/29/2002
The cheeseballs themselves were fabulous. I left a lot of chunks in the pecans and they made for a wonderful texture. Next time though I will pass on the sauce. It tasted a bit too much like spaghetti-o sauce. Read More
(3)
Rating: 5 stars
08/11/2006
These are so delicious! I've made them for lots of people with great results. I use a carton of roasted red pepper soup for the sauce leave out the cumin. Yumm Read More
(1)
Rating: 4 stars
11/25/2002
Very interesting flavor but a little dry (especially if they've been sitting out at a party for a couple hours). I would probably recommend adding more cheese. Read More
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Rating: 2 stars
10/15/2005
these were messy and tasted really strange. maybe the pecans weren't processed fully or something. i ended up with a pan full of oily nut mess. Read More
Rating: 4 stars
12/03/2006
This was a good meal and we will probably make it again. Next time I might just press it in the bottom of the pan instead of taking the time to make balls of it just to make it easier. I also prebaked it instead of frying it to make it easier as well. With those changes it can be an easy weeknight meal! Read More
Rating: 4 stars
03/22/2010
I agree with JFOURNIER these are similar to KMC's Italian Nut Balls. It is a really versatile meatball. I use pecan meal instead of chopped pecans and only 3/4 c bread crumbs. I bake mine for 15 minutes at 350 then cover with store bought or homemade marinara sauce mushroom gravy sweet and sour glaze etc. I bake the sauce covered meatball for 30 minutes at 325. They are wonderful! These make great breakfast patties if you use an ice-cream scoop to scoop them out onto a baking sheet. Then flatten to 1/2 inch thickness. Bake at 325 for 30 minutes. Cool then package 3-4 patties in a zip-lock bag. Nuke about 30 seconds and they are ready to eat! Read More
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