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My review
Italian Fried Cheese Balls
11 made it |
11 reviews
| 0 photos
Debbie Russell
"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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Ingredients
servings 483Original recipe yields 6 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- In a large bowl, mix together pecans, bread crumbs, cheese, eggs, and onion. Shape into golf ball size balls.
- 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.
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Footnotes
- 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.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 1112 Ratings
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Most helpful positive review
3/11/2002
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 n...
Most helpful critical review
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.
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3/11/2002
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 n...
1/8/2002
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 fl...
4/29/2002
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 a...
7/13/2000
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 lik...
8/11/2006
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
3/21/2010
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 fo...
12/3/2006
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 ...
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.