Vitamix Granola Cheese Balls Recipes

FRESH MOZZARELLA BALLS

Steps:

• Add 2 tablespoons salt to 4 cups simmering water.
• Chop the cheese curd and add to a large bowl. Pour the simmering water over the chopped curds.
• Use 2 wooden spoons to push the curds together to make one ball. Move the ball around in the water for roughly 1 minute so it can become pliable.
• While wearing thick dishwashing gloves, remove the curd from the water and pull it into a long cord and fold it back onto itself. Do not overwork the cheese or it will become tough.
• Pinch off the mozzarella to create balls and tuck the end under each ball for a neat appearance.
• Place the mozzarella into a bowl of cool water.
• Store in the salted water you used to soften the curd.

VITAMIX GRANOLA CHEESE BALLS

Steps:

• 1. Place granola into the Vitamix container and secure lid.
• 2. Select Variable 1.
• 3. Turn machine on and slowly increase speed to Variable 3.
• 4. Blend for 15 seconds. Set aside.
• 5. Place rest of ingredients into the Vitamix container in the order listed and secure lid.
• 6. Select Variable 1.
• 7. Turn machine on and slowly increase speed to Variable 10, then to High.
• 8. Blend for 15-30 seconds, using the tamper to press the ingredients into the blades. Mixture should be chunky.
• 9. Take cream cheese mixture and form 12 1-inch balls. Roll in the chopped granola.

CHEESE BALLS

Steps:

• In a large pot of boiling salted water, cook the pasta to al dente according to the package directions.
• Meanwhile, bring the heavy cream to a simmer in a large saucepan and slowly add in the Cheddar, mozzarella, Swiss cheese, American cheese and white Cheddar, stirring, until smooth and creamy. Season with salt and pepper.
• Drain the pasta and add to the cheese mixture. Stir until all the pasta is well-coated. Place in the refrigerator for 10 to 15 minutes.
• Scoop the pasta into balls, rolling until uniform and about 3 inches in diameter. Set aside.
• Place the flour, beaten eggs and panko into separate shallow bowls. Roll each individual pasta ball first into the flour, then the eggs, then the panko.
• Fill a deep saucepan with 3 inches of canola oil and heat to 350 degrees F. Line a sheet pan or platter with paper towels. Carefully drop several pasta balls into the oil (do not crowd; fry in batches) and fry until golden, about 3 1/2 minutes. Remove and drain the balls on the paper towels. While still hot, sprinkle with the Parmesan and serve.