Mini Indian Cheese Balls Recipes

MINI CHEESE BALLS

Steps:

• In a large bowl, combine cheeses. Shape into 36 balls; roll balls in toppings as desired. Cover and refrigerate for 8 hours or overnight. To serve, if desired, press a rye crisp or rolled corn chip into the top of each cheese ball.

CHEESE BALLS RECIPE, HOW TO MAKE CHEESE BALLS

Steps:

• Boil potatoes with the skin on till fork tender and not mushy.
• Remove the skin and mash them well until smooth with a masher. There should be no lumps.
• Add garlic, herbs, coriander leaves, salt (very little), chili flakes, pepper and bread crumbs.
• Mix them well and form a ball. The mixture must bind together and should not be sticky or too dry.
• Divide the mixture to 8 to 10 equal sized balls. Cover and keep aside.
• Cut the cheese to ½ inch cubes. Mix together herbs, chili flakes, pepper and spice powder. Toss the cheese in this mix. Set aside.
• Take a potato ball and spread it evenly to a small patty in your palm. Place a cheese cube in the center. (Check step-by-step pictures)
• Gently bring the edges together to make a ball. Ensure the ball is sealed well without any cracks.
• Add 2 tbsps corn flour to another wide plate. Spread it.
• Roll the finished ball in corn flour. The same way make all the cheese balls.
• If you do not prefer to coat them in bread crumbs, you can pan fry these straight away.
• Transfer ½ cup bread crumbs to a separate plate. Set this aside.
• Make slurry: Add 2 tbsps corn flour to another bowl and mix with 3 to 4 tbsps water. Make a thin mixture. Alternately you can also use a beaten egg.
• Gently drop each ball in the corn flour mixture or egg and make it moist.
• Immediately roll it in bread crumbs. Set this aside in a plate. Finish making all the balls.
• Double bread the cheese balls - Repeat the same steps of dipping in flour mixture and then coating the bread crumbs again.
• Set aside in a plate. Rest them for 10 mins.
• To a wide deep pan pour oil just enough to half immerse the cheese balls. Heat the oil on a medium flame.
• Drop a small piece of the potato mixture to check if the oil is hot enough. It has to come up immediately without browning. This is the right temperature.
• Regulate the flame to medium. Gently slide the balls one by one & do not disturb them for 1 to 2 mins.
• Gently stir them and fry until golden and crisp.
• Serve potato cheese balls hot with any dip or sauce.
• To bake - Preheat the oven at 200 C ( or 390 F). Grease a wired rack and place it on a tray.
• Place the cheese balls over the rack and bake them for 15 mins. Adjust the timings as needed.
• You can pan fry them in 2 batches using 2 to 3 tbsps oil per batch.
• Some amount of bread crumbs will come off the balls and it is just okay. They will still be good.

MINI INDIAN CHEESE BALLS

Steps:

• In large bowl, beat Basic Cheese Ball Ingredients with electric mixer fitted with paddle attachment on medium speed until combined.
• Stir in Flavor Stir-Ins. With moistened hands, shape into 1-inch balls; refrigerate until firm, about 1 hour. (If not using immediately, refrigerate up to 3 days, or freeze up to 1 month.)
• In small bowl, stir together Coating ingredients. Roll balls in mixture to coat before serving. Serve with naan bread, as desired.

DILLY MINI CHEESE BALLS

Steps:

• In a small mixing bowl, combine the first 6 ingredients. Shape tablespoons of cheese mixture into balls. Roll in walnuts and parsley. Cover and refrigerate for 20 minutes before serving. Serve with pretzel sticks or crackers.

MINI CHEESE BALLS

Steps:

• Mix cream cheese spread and mozzarella cheese until well blended.
• Stir in chopped bacon and seasonings.
• Shape mixture into 54 balls, using 1 level tsp for each ball.
• Roll in walnuts. Cover with plastic wrap.
• Chill at least 2 hours.

MINI MIDDLE EASTERN CHEESE BALLS

Steps:

• In large bowl, beat Basic Cheese Ball Ingredients with electric mixer fitted with paddle attachment on medium speed until combined.
• Stir in Flavor Stir-Ins. With moistened hands, shape into 1-inch balls; refrigerate until firm, about 1 hour. (If not using immediately, refrigerate up to 3 days, or freeze up to 1 month.)
• In small bowl, stir together Coating ingredients. Roll balls in mixture to coat before serving. Serve with pita crackers, as desired.

MINIATURE CHEESE BALLS

Steps:

• Combine cream cheese, parmesan cheese and green olives.
• Shape into 1 inch (or smaller) balls.
• Roll each ball in chopped dried beef.
• Arrange on serving platter with decorative toothpicks in each mini cheese ball.

AIR FRYER INDIAN FRY BREAD RECIPE (NAVAJO TACOS)

Steps:

• In a mixing bowl, combine fry bread dough ingredients with a fork until completely mixed together.
• Divide dough into 6 equal pieces. Roll each piece into a smooth ball, cover with a towel and set aside.
• Use fingers to press each of the 6 balls into flat discs about 5 inches in diameter. Have the edges be slightly thicker than the centers.
• Pour vegetable oil onto a shallow plate and coat both sides of each piece of the flattened dough in oil, then lay them in the air fryer basket (depending on the size of your air fryer, you may need to do this in a couple of shifts).
• Set the temperature on the air fryer to 375 degrees and set the time to 10 minutes, then press start.
• While the dough is in the air fryer, prepare the taco ingredients.
• While the dough is in the air fryer, prepare the taco ingredients.
• In a large skillet, brown ground beef and onion until beef is no longer pink. Drain, then add in beans, taco seasoning, and salsa. Let simmer for about 5 minutes to let the flavors meld together.
• When time is complete on the air fryer, remove the completed fry bread to a plate and cover with a towel. Repeat with remaining dough.
• When all fry bread is cooked, serve topped with ground beef mixture and your favorite taco toppings.