Wonderful cheese balls

Ingredients

• 480 ml (2 xícaras de chá)Minas Padrão cheese, coarsely grated
• 240 ml (1 xícara de chá)fresh Parmesan, coarsely grated
• 1 largeegg, beaten
• 15 ml (1 colher de sopa)cornflour
• 30 ml (2 colheres de sopa)plain flour
• to tastenutmeg
• as neededmozzarella, cut into small cubes for filling
• as neededegg, beaten, for coating
• as neededbreadcrumbs, for coating
• as neededoil, for frying

Instructions

1. 1

   Mix the cheeses

   Put the coarsely grated Minas Padrão cheese and fresh Parmesan in a bowl. Add the beaten egg, cornflour, plain flour and nutmeg.

2. 2

   Form the mixture

   Mix thoroughly with your hands until the mixture is firm enough to shape. If it is very sticky, add a little more flour at a time, taking care not to add too much.

3. 3

   Shape and fry

   Shape the mixture into balls, putting a small cube of mozzarella inside each one. Dip the balls in beaten egg, then coat them in breadcrumbs and fry in very hot oil.

What are Brazilian cheese balls?

These are small fried cheese snacks built around a mixture of Minas Padrão and Parmesan, with a mozzarella centre. Minas cheeses are associated with the Brazilian state of Minas Gerais, while this recipe uses a simple, easy-to-shape mixture rather than a dough that needs cooking first.

The combination works because the grated cheeses bring savoury flavour, while the egg and small amounts of flour and cornflour help bind them. A breadcrumb coating gives the outside a crisp contrast to the soft centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 565 calories, 28g protein, 14g carbs, 44g fat.

Most of the energy and fat come from the Minas cheese, Parmesan, mozzarella and oil absorbed during frying; the cheeses also provide most of the protein. The flour, cornflour and breadcrumbs contribute carbohydrates. Pair a serving with salad or vegetables for a fresher, more balanced plate.

Choosing the cheeses

Minas Padrão: grate it coarsely, as directed, so it is easy to combine and leaves some texture in the mixture.

Parmesan: use fresh Parmesan and grate it coarsely too. Its savoury, salty character balances the milder Minas cheese.

Mozzarella: cut it into small cubes so each ball can close around the filling without splitting.

Getting a shapeable mixture

Mix by hand until the ingredients come together and you can shape the mixture. The recipe gives no fixed extra amount of flour, so add it only in small increments if the mixture is too sticky to handle.

Keep the added flour measured rather than heaped. Too much can make the cheese mixture dense and can also make it harder to enclose the mozzarella neatly.

Sealing the mozzarella centre

Take care to cover each mozzarella cube completely with the cheese mixture. Pinch any joins closed so the filling is less likely to escape during frying.

Dip each ball in beaten egg before rolling it in breadcrumbs. Coat the surface evenly so the crumbs cling all around.

Frying and checking doneness

The method calls for very hot oil but does not specify a temperature or frying time. Work in small batches so the balls have room to cook evenly, and keep a close eye on their colour.

Lift one out and check that the coating is golden and crisp. Let excess oil drain off briefly before serving; the molten cheese inside will be very hot.

Serving the cheese balls

Serve them freshly fried, when the breadcrumb shell is at its crispest and the mozzarella centre is soft. They work well as a snack or starter alongside a simple salad or sliced vegetables.

If serving them as part of a meal, pair them with something fresh and lightly dressed to balance the richness.

Recipe notes & tips

• Grate both cheeses coarsely, as the method specifies.
• Beat the egg before adding it to the cheese mixture.
• Add any extra flour gradually rather than all at once.
• Seal the mixture around each mozzarella cube before coating.
• Fry in batches with enough room around each ball.
• Let the balls drain briefly after frying and serve while warm.

Variations

• Add herbs: mix a little finely chopped parsley into the cheese mixture.
• Change the seasoning: add a pinch of black pepper alongside the nutmeg.
• Use a different centre: replace the mozzarella cube with a small cube of another melting cheese.
• Make smaller balls: use less mixture around each filling and keep the balls evenly sized.
• Serve with a dip: offer a tomato-based dip on the side.

Common mistakes to avoid

• Adding too much flour: add it a little at a time so the mixture stays tender.
• Leaving gaps around the filling: seal the mixture fully over each mozzarella cube.
• Skipping the egg coating: dip the balls in beaten egg so the breadcrumbs adhere.
• Using too little breadcrumb coating: roll each ball until its surface is evenly covered.
• Crowding the pan: fry in batches so the balls have room to cook evenly.
• Serving straight from the oil: allow excess oil to drain and take care, as the filling is very hot.

How to store

These cheese balls are best eaten freshly fried. Refrigerate any cooked leftovers in a covered container for up to 2 days and reheat in an oven until hot and crisp; the coating may soften in storage.

Frequently asked questions