Italian Cheese Balls

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.


16 servings

Cheese Ball Ingredients

1 cup chopped pecans
1 cup dried bread crumbs
1 cup shredded Cheddar cheese
1 cup eggs, beaten
1 onion, chopped
2 cups vegetable oil for frying

Sauce Ingredients

1 cup tomato juice
1 (10.75 ounce) can condensed tomato soup
1 teaspoon ground cumin
1/2 cup shredded Cheddar cheese (optional)


In a large bowl, mix together pecans, bread crumbs, cheese, eggs, and onion. Shape into golf ball size balls.

Heat oil in an electric deep fryer or heavy saucepan to 365°F (185°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. Preheat oven to 350°F (177°C).

In a medium bowl, mix together tomato juice, tomato soup, and cumin. Cover cheese balls with sauce. Sprinkle additional cheese on top, if desired.

Bake in the preheated oven for 15 minutes.

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