Italian Cheese Balls

11

"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."

Ingredients

{{adjustedServings}} servings 483 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 483 kcal
  • 24%
  • Fat:
  • 35.6 g
  • 55%
  • Carbs:
  • 26.5g
  • 9%
  • Protein:
  • 17.6 g
  • 35%
  • Cholesterol:
  • 180 mg
  • 60%
  • Sodium:
  • 651 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

  1. In a large bowl, mix together pecans, bread crumbs, cheese, eggs, and onion. Shape into golf ball size balls.
  2. 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.
  3. In a medium bowl, mix together tomato juice, tomato soup, and cumin. Cover cheese balls with sauce. Sprinkle additional cheese on top, if desired.
  4. Bake at 350 degrees F (175 degrees C) for 15 minutes.

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.
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Reviews

11
  1. 12 Ratings

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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...

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...

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...