Rating: 5 stars
10 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I grew up eating these tasty treats. Always served at the table as an appetizer prior to salad. Totally delicious.

Recipe Summary

cook:
25 mins
additional:
20 mins
total:
1 hr 15 mins
prep:
30 mins
Servings:
20
Yield:
20 servings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat half-and-half, vegetable, and salt together in a saucepan over medium heat; constantly whisk until mixture just starts to boil, about 5 minutes. Remove from heat and pour mixture into a large deep bowl.

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  • Stir tapioca flour into half-and-half mixture using a wooden spoon. Mixture will thicken quickly. Cool to room temperature, about 20 minutes.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Mix Pecorino Romano cheese and eggs into tapioca mixture using an electric mixer or by hand until dough has a paste-like texture. Continue mixing until dough is soft and stretchy. Roll dough into 2- or 3-inch balls and arrange on a baking sheet.

  • Bake in the preheated oven until cheese balls are puffed and hardened on the outside, 20 to 25 minutes. Serve warm.

Cook's Notes:

You can use milk or even light milk for those who want a lighter version. Tapioca flour can be found in specialty gluten-free shops.

You can substitute 2 cups Parmesan cheese and 1 pinch sea salt for the Pecorino-Romano cheese.

If this recipe is too challenging there is a wonderful company called Yoki(R) that make a pre-packaged version that is fantastic.

Nutrition Facts

118 calories; protein 1.1g; carbohydrates 12.1g; fat 7.4g; cholesterol 23.1mg; sodium 12.5mg. Full Nutrition
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