I think we all know there will never be a shortage of cheese in the How Sweet household.
That means I have to get creative and change things up sometimes. Since Mr. How Sweet asks for “healthy” cookies, “healthy” cheesecake, “healthy” butter chicken and “healthy” Oreos, this was my attempt to make a lighter, crispy ball of melted cheese. He clearly needs something healthier — especially after he finishes an entire pizza, a Primanti’s sandwich and 16 cookies, then somehow loses four pounds and declares he needs to go on a diet. Sometimes I sort of hate him.
The good news? It worked. These turned out extra crunchy, which is just how I like my cheese — with a little crunch to go with the fat.
While these are delicious, I would not recommend making them for a large party. They’re perfect for a small gathering or dinner for two, but preparing them for a crowd keeps you in the kitchen and away from the wine — and who wants that?
The moral: make these for dinner. For yourself. And pour a glass of pinot.
Be sure to spray your wire rack or baking sheet with nonstick spray and freeze the cheese for a while before breading. If you skip that step, you might end up with a melted mess. Don’t learn the hard way.
Even with those precautions, one or two cheese balls might still escape into a cheesy puddle. It happens — and it’s not really a problem unless you’re allergic to bubbly, golden cheese.
If you are missing out on that, I’m sorry — I’ll gladly eat yours.
Baked Mozzarella Balls
Serves 2–4
8 ounces mozzarella cheese, cubed
1/2 cup all-purpose flour
2 egg whites, lightly beaten
1 1/2 cups panko breadcrumbs
1 teaspoon dried parsley
Cube the mozzarella and freeze the cubes for 12–24 hours. This can easily be done the night before you plan to bake them.
When ready, preheat the oven to 475°F (245°C).
Place the flour, egg whites and the panko mixed with parsley into three separate shallow bowls. Line a baking sheet with a wire rack and spray it with nonstick cooking spray. If you don’t have a rack, use a plain baking sheet lined with parchment and spray it well.
Working quickly, remove the cheese from the freezer and dredge each cube in flour, dip into the egg whites, then coat thoroughly with the panko-parsley mixture. Arrange the breaded cubes on the prepared rack or sheet, spray each one lightly with cooking spray, and bake for 10–12 minutes, or until golden brown and crispy. If you move swiftly, the cheese should not melt too quickly. Serve immediately.
I wish I could have eaten more of these, but I turned away for thirty seconds and they were gone. Apparently it’s cheese-diet week for Mr. How Sweet.