Italian Cheese Balls

11

"The cheese balls are actually a mixture of pecan meal, bread crumbs, cheese, and eggs. After frying, they are smothered in a tomato sauce, and baked to perfection. Uncooked cheese balls can be frozen for later use."
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Ingredients

servings 483 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 483 kcal
  • 24%
  • Fat:
  • 35.6 g
  • 55%
  • Carbs:
  • 26.5g
  • 9%
  • Protein:
  • 17.6 g
  • 35%
  • Cholesterol:
  • 180 mg
  • 60%
  • Sodium:
  • 651 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large bowl, mix together pecans, bread crumbs, cheese, eggs, and onion. Shape into golf ball size balls.
  2. Heat oil in an electric deep fryer or heavy saucepan to 365 degrees F ( 170 degrees C). Add cheese balls to hot oil, and fry until brown. Fry in batches to maintain oil temperature. Transfer to an 8 inch square baking pan.
  3. In a medium bowl, mix together tomato juice, tomato soup, and cumin. Cover cheese balls with sauce. Sprinkle additional cheese on top, if desired.
  4. Bake at 350 degrees F (175 degrees C) for 15 minutes.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviews

11
  1. 12 Ratings

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Most helpful positive review

Really enjoyed these ... a great change from meatballs - my family enjoyed them too. I also cooked the cheese balls in the oven to avoid deep-frying - 350 degrees for 30 min. was all that was n...

Most helpful critical review

these were messy and tasted really strange. maybe the pecans weren't processed fully or something. i ended up with a pan full of oily nut mess.

Really enjoyed these ... a great change from meatballs - my family enjoyed them too. I also cooked the cheese balls in the oven to avoid deep-frying - 350 degrees for 30 min. was all that was n...

This is similar to the Italian Cheese Ball recipe I stole from Kettering Medical Center (Kettering, Ohio) in 1980 - only they called for ground walnuts, instead of pecans. I think thre's more fl...

These are excellent! I am a vegetarian and couldn't ask for a more perfect snack or appetizer for a meal. They are absolutely delicious! I accidentally left out the pecans in the first time a...

The cheeseballs themselves were fabulous. I left a lot of chunks in the pecans and they made for a wonderful texture. Next time, though, I will pass on the sauce. It tasted a bit too much lik...

These are so delicious! I've made them for lots of people, with great results. I use a carton of roasted red pepper soup for the sauce, leave out the cumin. Yumm

I agree with JFOURNIER, these are similar to KMC's Italian Nut Balls. It is a really versatile meatball. I use pecan meal, instead of chopped pecans, and only 3/4 c bread crumbs. I bake mine fo...

This was a good meal and we will probably make it again. Next time I might just press it in the bottom of the pan instead of taking the time to make balls of it just to make it easier. I also ...

they wern't at all cheesey, but still good

these were messy and tasted really strange. maybe the pecans weren't processed fully or something. i ended up with a pan full of oily nut mess.