The mozzarella balls are a clever and super quick recipe, prepared in 5 minutes using a simple food processor. I had two mozzarella cheeses about to expire and didn’t feel like eating them as they were, so I decided to make little balls by putting all the ingredients in a food processor and blending them. They turned out amazing! The mozzarella balls are crunchy on the outside and soft and gooey on the inside, they are not fried but cooked in a pan with very little oil, perfect as an appetizer or for a happy hour, one leads to another, they are just too good!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 12 mozzarella balls
- Cooking methods: Frying, Air frying, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 8.8 oz mozzarella
- 1/2 cup breadcrumbs
- 3 tbsps all-purpose flour
- 1 egg
- 1 sprig parsley
- to taste salt
- to taste black pepper
- to taste all-purpose flour (for coating)
- to taste extra virgin olive oil
Instructions
The mozzarella balls are super easy and quick to prepare; first, drain the mozzarella well and place them in a food processor, add the parsley, breadcrumbs, flour, egg, salt, black pepper, and blend all the ingredients. The mixture should not be too soft; if it is, add a little more breadcrumbs (it will depend on the moisture of the mozzarella).
With a spoon, take some of the mixture and form balls, then roll them in flour to make the mozzarella balls.
Pour some extra virgin olive oil into a pan, enough to cover the base, and heat it up.
Cook the mozzarella balls for 3-4 minutes per side over medium heat; they should be well browned.
Once cooked, drain the mozzarella balls on absorbent paper and serve them hot.
Notes:
The mozzarella balls can be stored at room temperature for a few hours or in the fridge for a couple of days. For this recipe, do not use buffalo mozzarella or any mozzarella that is too moist. You can also cook the mozzarella balls in the oven or air fryer; in this case, drizzle some oil on top and cook them at 392°F for 15 minutes. They will be slightly different and a bit more ‘flat’.
Other ball recipes HERE
