This ain’t your run-of-the-mill cheese ball!
Note: Requires 6-12 hours in the fridge to set.
Yield: Approximately 2 dozen.
Courtesy of Executive Chef Matt Dean Pettit, Rock Lobster Food Co, Matty’s Seafood Brands & Food Network show Super Snack Brothers w/ suggestions from James Cunningham.
In a large mixing bowl, combine 3 types of cheese: processed, goat and shredded cheddar.
Add panko and Italian breadcrumbs and mix all ingredients.
Using your hands, roll nice firm balls about an inch high x by an inch wide. Place on large baking sheet.
Place in the fridge for 6 – 12 hours to set.
When ready to fry, fill pot 1/4 way up with canola /vegetable oil.
Slowly add 2-3 balls at a time to the pot and fry them until golden brown for approximately 2 minutes.
Place on paper towels to dry.
Repeat until all balls have been fried.
Heat tomato sauce and lay on a plate as a base. Place hot cheese balls onto sauce and eat!
In a large hot saucepan, add olive oil and bring to medium heat.
Add fresh, diced tomatoes and cook down until soft, approximately 4-5 minutes.
Add crushed tomatoes, onion powder, salt and pepper.
Reduce sauce for about 10 minutes.
Remove from heat and keep until needed.