Greek Cheese Balls Recipes

LIGHT AND EASY CHEESE BALL RECIPE

Steps:

• Mix the ingredients cream cheese, Bon Appetit seasoning, mustard, and onion powder together in a bowl until smooth. Stir in the green onions. Spoon the mixture onto a piece of plastic wrap and mold into a ball then refrigerate for 30 minutes. Unwrap the cheese ball and roll in the almond slices. Store in the refrigerator for up to 3 days.
• Serve with reduced fat woven whole wheat crackers and cut fresh vegetables.

TIROKROKETES | FRIED CHEESE BALLS

Steps:

• In a mixing bowl, combine the following: feta, gouda, cheddar, eggs, panko bread crumbs, milk and pepper, mix well.
• Once everything is thoroughly mixed, cover the bowl with plastic wrap (cling film) and place in the refrigerator for 30 minutes, or until mixture becomes a bit firm.
• When the cheese mixture is ready, add some flour to a bowl. This is what we'll use to coat each cheese ball.
• Next, heat the vegetable oil in a pan. Once that's nice and hot, we are good to go.
• Grab about a spoonful of the cheese mixture and roll it into a ball. Use more or less to achieve desired size.*
• Roll the cheese ball in the flour bowl to evenly coat and shake off excess and place in pan. Repeat until all cheese mixture has been used. Make sure not to overcrowd your pan, so fry in stages if needed.
• Cook evenly for 3-5 minutes, rotating each ball. They're done when they are a nice light brown/golden color.
• When they are done, remove with a slotted spoon and place on plate lined with a paper towel to absorb excess oil.
• Squeeze a little lemon juice over (option) and serve hot!

GREEK CHEESE BALLS

Steps:

• In a large bowl, beat cream cheese until fluffy. Stir in the feta cheese, olives, cucumber, red peppers and pepper. Shape into two balls; roll in walnuts. Wrap tightly in plastic wrap. Chill until serving. Serve with crackers.

GREEK-STYLE CHEESE BALL

Steps:

• Stir cream cheese, mayonnaise, and balsamic vinegar together in a bowl until smooth.
• Mix Cheddar cheese, feta cheese, Parmesan cheese, oregano, onion powder, and garlic powder together in a separate bowl. Stir Cheddar cheese mixture into cream cheese mixture.
• Pulse pecans and 1/4 cup pine nuts in a food processor or blender until crumbly. Mix remaining 1/2 cup pine nuts into pecan mixture. Spread about 1/4 of the pecan mixture onto a plate.
• Form cheese mixture into two 5-inch balls. Roll each ball in the pecan mixture until fully coated, adding more pecan mixture as needed.

TIROKROKETES - FRIED CHEESE BALLS

Steps:

• Place all the ingredients into a medium bowl, season well with freshly ground pepper and blend with your hands.
• Cover the bowl with plastic wrap and place it in the refrigerator for 30 minutes. This will help the mixture to firm up a bit and make it easier to roll into balls
• Combine sesame flour, almond flour and parmesan cheese and place this mixture on a wide plate.
• Damp your hand in water and start forming cheese balls from the refrigerated cheese mixture. Dredge each ball in the mixture for breading.
• Heat the oil mixture until very hot and fry the balls in batches until they turn golden brown. If the surface of the pan is overcrowded then the temperature of the oil will decrease and your cheese balls will not be crispy
• Place the fried cheese balls on some kitchen paper to absorb the extra oil.
• Serve the cheese balls while they are still hot. You can sprinkle them with some extra lemon juice.

GREEK CHEESE BALLS

Steps:

• Heat oven to 350°F. In ungreased shallow pan, place walnuts. Bake 6 to 10 minutes, stirring occasionally, until light brown. Cool 5 minutes.
• Finely chop 1/2 cup of the walnuts. Spread on sheet of waxed paper; mix with oregano.
• In food processor, place cream cheese, feta cheese and mayonnaise. Cover; process with on-and-off pulses 20 to 30 seconds or until well mixed. Add olives and remaining 1/4 cup walnuts. Process by pulsing 4 or 5 times until chopped and mixed. Cover and refrigerate about 1 hour or until firm enough to shape into balls.
• Using 1 teaspoon for each, shape cheese mixture into 60 balls. Roll in walnut-oregano mixture to cover. Place in tightly covered container. Refrigerate about 1 hour or until firm. Serve with pita chips.

GREEK YOGURT CHEESE BALLS

Steps:

• Line a large strainer with cheesecloth and put over a deep bowl. Put all the yogurt in the cloth.
• Close the cheese cloth by closing its edges and place in a refrigerator for two days.
• Now tenderly squeeze excess of liquid; and the result will be soft cheese. Make small balls out of this cheese and keep in a glass jar.
• Take a medium bowl. Put in olive oil, lemon zest, salt and pepper. Whisk well.
• Now pour this dressing into a glass jar and marinate for eight hours. This will taste delicious up to 2 weeks.