Italian Cheese Balls Recipes

ITALIAN SAUSAGE CHEESE BALLS

Steps:

• Heat oven to 350°F. Spray 2 rimmed 15x10-inch baking pans with cooking spray.
• In large bowl, stir together Bisquick™ mix, sausage, Italian cheese blend, mozzarella cheese, milk, melted butter, Italian seasoning and 1/2 teaspoon pepper flakes, using hands or spoon. Shape mixture into 1-inch balls. Place 1/2 inch apart on pans.
• Bake 20 to 25 minutes, rotating pans halfway through bake time, until brown. Immediately remove from pan; transfer to serving platter. Sprinkle with basil.
• Meanwhile, in 1 1/2-quart saucepan, heat pasta sauce and remaining 1/2 teaspoon pepper flakes to simmering over medium heat. Reduce heat to medium-low; simmer 5 minutes to combine flavors, stirring frequently. Serve warm cheese balls with sauce.

ITALIAN CHEESE BALLS

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• In a medium bowl, mix together the ricotta cheese, cream cheese, flour, salt, vanilla, lemon zest and eggs. In a separate bowl, whisk together the egg whites and sugar. Pour into the cheese mixture, and mix until well blended. Roll into balls about the size of a golf ball, and place in a glass baking dish.
• Bake for 45 minutes in the preheated oven, or until golden brown on top.

JUMBO CHEESY ITALIAN MEATBALLS

Steps:

• Make the meatballs: Preheat the oven to 400 degrees F and brush a baking sheet with olive oil. Pulse the bread in a food processor to make coarse crumbs. Transfer to a small bowl, add the milk and set aside to soak. Lightly beat the eggs in a large bowl, then add the beef, parsley, parmesan, garlic, 1 teaspoon salt and the red pepper flakes; mix with your hands to combine. Add the bread-milk mixture and mix until just combined (do not overmix).
• Dampen your hands and shape the meat mixture into 4 large balls. Make an indentation in the center of each with your thumb and stuff with a mini mozzarella ball, then mold the meat around the cheese. Arrange the meatballs on the prepared baking sheet and bake until browned and firm, 25 to 30 minutes.
• Meanwhile, make the sauce: Heat the olive oil in a large deep skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, 1 cup water, the basil sprigs and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to low and simmer until thickened, about 30 minutes.
• Remove the meatballs from the oven and add to the sauce, spooning some of the sauce on top. Continue cooking, occasionally spooning the sauce over the meatballs, until tender and cooked through, about 6 minutes. Serve with ricotta and chopped basil.
• You can form all of these meatballs a day ahead; cover and refrigerate until ready to cook.

CHEESE BALL I

Steps:

• In a large bowl, mix together cream cheese, Cheddar cheese, and dressing mix. Form into one large ball or two smaller balls. Roll in chopped pecans to coat surface. Decorate the top with pecan halves. Refrigerate for at least 2 hours, or overnight.

ITALIAN CHEESE BALL

Steps:

• In a shallow dish combine 1 tablespoon of the chives, 1 tablespoon of the basil, and the parsley; set aside.
• In a medium bowl beat cream cheese and Fontina cheese with an electric mixer on medium speed until smooth.
• Beat in the salami and finely chopped roasted red sweet pepper and remaining 2 tablespoons chives, remaining 2 tablespoons basil, the pepper, and garlic.
• Form into a ball (or log).
• Roll ball in herb mixture. Wrap and chill cheese ball for 4 to 24 hours.
• Serve with water crackers or baguette slices, and a nice bottle of Italian wine or sparkling Spumante!
• Makes twelve 2-tablespoon servings.

ITALIAN CHEESE BALL

Steps:

• Mix the cream cheese, provolone, olives, roasted red peppers, salami, artichoke hearts and crushed red pepper flakes in a medium bowl until well combined. Chill until firm and the flavors have blended, at least 4 hours or up to overnight.
• Shape the mixture into a ball and roll in the pine nuts. Serve with the crackers and garnish with the parsley.