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These whole wheat mozzarella cheese balls with freshly milled flour are crispy on the outside, gooey on the inside, and packed with cheesy flavor. Serve them at your next party or game day for a crowd-pleasing snack!
You may have noticed my family has been loving appetizers recently!
My daughter has fun making them, and we all enjoy them for an afternoon snack or a supplement to a meal. Our recent faves have been fresh milled cheddar biscuits, pretzel bites with freshly milled flour, and crispy pork jowl.
A crowd-pleasing appetizer recipe is a very valuable thing to keep stashed in your recipe book. Homemade appetizers are an excellent way to elevate a nice meal, wow guests at a party, or make game day more memorable!
These whole wheat baked mozzarella cheese balls are my new go-to for all things appetizers.
They’re filling without being heavy, and they’re just plain delicious!
Just like my baked pizza rolls recipe, these cheese balls go especially well with an Italian-style meal. But really, you can serve them with just about any meal! I promise, no one will complain.
Table of Contents
Why You’ll Love This Recipe
- Fun appetizer: These breaded, baked cheese balls are a delicious way to start your meal, and they’re perfect for parties or game day!
- Baked, not fried: As much as I love those deep-fried mozzarella sticks you can get at restaurants, they don’t leave me feeling my best. These homemade mozzarella cheese balls are just as tasty, but without the greasiness or heaviness.
- Crowd favorite: Everyone loves gooey cheese, crispy, seasoned breading, and a warm marinara sauce for dipping. Bring these to your next gathering; they’re sure to be the hit of the party!
Key Ingredients
- Mozzarella cheese: For this recipe, you want a block of low-moisture mozzarella, not a ball of fresh mozzarella.
- Breadcrumbs: I just used regular, unseasoned breadcrumbs. I like to add my own seasoning, which I share in the recipe.
- Soft white wheat flour: Freshly milled soft white wheat flour has the perfect soft texture for the dough. You can also use hard white wheat (see the notes for more information).
Find the full list of ingredients, including measurements, in the recipe card at the bottom of the post!
How to Make Whole Wheat Mozzarella Cheese Balls
Step 1. In a mixing bowl, combine the dough ingredients: 2 eggs, 1 cup flour, and ¼ teaspoon salt. Use a fork to mix until a shaggy dough forms.
Step 2. Transfer to a lightly floured surface and knead for 1–2 minutes. Cover and let rest for 30 minutes.
Step 3. Prepare the filling by cutting the mozzarella into ¼ inch cubes.
Step 4. For the breading, in a small bowl or ramekin, whisk together the egg and milk.
Step 5. In a separate small bowl, combine the breadcrumbs, parmesan cheese, Italian seasoning, salt, and pepper. Mix well.
Step 6. Preheat the oven to 400°F and line a baking sheet with parchment paper. While the oven is preheating, roll out the dough and cut it into ½-inch strips, then cross-cut into ½-inch squares.
Step 7. Place a piece of cheese in the center of one square of dough. Top with another piece of dough, press the edges to seal, and roll into a smooth ball between your hands. Repeat with the remaining cheese.
Step 8. Dip each cheese ball into the egg mixture, then coat in the breadcrumb mixture. Place on the prepared baking sheet and bake for 15 minutes.
Allow to cool slightly before serving.
Tips + Notes
- Make sure the cheese is fully enclosed in the dough, or it will melt out and burn.
- You can use soft or hard white flour for this recipe, but be sure to measure by grams when using soft white flour.
- I recommend serving these with a bowl of warm marinara sauce. Homemade ranch, BBQ sauce, or garlic aioli would also be tasty!
- If you’re serving these at a party, offering toothpicks to pierce and dip the cheese balls makes them a little easier to eat.
Frequently Asked Questions
Definitely! I’ve only tried the recipe with mozzarella cheese, but I bet that they’d taste great with pepperjack or cheddar, too.
You certainly can, but I do find they have the best texture fresh from the oven. I would personally prep the dough-wrapped cheese cubes, the breading, and the egg mixture separately ahead of time (through step 7). Then, when you’re ready to eat them, finish breading and baking according to the instructions. If making them ahead of time is a must, no problem — just follow the instructions for reheating leftovers in the FAQ below.
Leftover cheese balls can be kept in the fridge in a sealed container for 3-5 days. To reheat them, put them back in the oven until hot and crispy. I don’t recommend microwaving leftovers; they will be soft and soggy.
I buy all of my wheat berries and whole grains from Azure Standard. They are much more affordable than anywhere else I’ve found grains!
Related Recipes
- Easy Balsamic Bruschetta
- My Favorite Battered and Deep Fried Meatballs
- Baked Spinach Artichoke Dip
- Crispy Baked Chicken Wings
- The Best Lamb Potstickers
If you tried these Whole Wheat Mozzarella Cheese Balls with Fresh Milled Flour or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Whole Wheat Mozzarella Cheese Balls with Freshly Milled Flour
Equipment
- Baking sheet lined with parchment paper
Ingredients
For the Dough
- 2 large eggs
- 1 cup freshly milled soft white flour (122 g)
- ¼ teaspoon salt
Filling
- 4 ounces mozzarella cheese block
Breading
- 1 egg
- 1 tablespoon milk
- ¼ cup breadcrumbs (32 g)
- 2 tablespoons finely grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- In a mixing bowl, combine the dough ingredients: 2 eggs, 1 cup flour, and ¼ teaspoon salt. Use a fork to mix until a shaggy dough forms. Transfer to a lightly floured surface and knead for 1–2 minutes. Cover and let rest for 30 minutes.
- Prepare the filling by cutting the mozzarella into ¼ inch cubes.
- For the breading, in a small bowl or ramekin, whisk together the egg and milk.
- In a separate small bowl, combine the breadcrumbs, parmesan cheese, Italian seasoning, salt, and pepper. Mix well.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- While the oven is preheating, roll out the dough and cut it into ½ inch strips, then cross-cut into ½-inch squares.
- Place a piece of cheese in the center of one square of dough. Top with another piece of dough, press the edges to seal, and roll into a smooth ball between your hands. Repeat with the remaining cheese.
- Dip each cheese ball into the egg mixture, then coat in the breadcrumb mixture. Place on the prepared baking sheet and bake for 15 minutes.
- Allow to cool slightly before serving.
Video
Notes
- Make sure the cheese is fully enclosed in the dough, or it will melt out and burn.
- You can use soft or hard white flour for this recipe, but be sure to measure by grams when using soft white flour.
- I recommend serving these with a bowl of warm marinara sauce. Homemade ranch, BBQ sauce, or garlic aioli would also be tasty!
- If you’re serving these at a party, offering toothpicks to pierce and dip the cheese balls makes them a little easier to eat.
- Leftover cheese balls can be kept in the fridge in a sealed container for 3-5 days. To reheat them, put them back in the oven until hot and crispy. I don’t recommend microwaving leftovers; they will be soft and soggy.
looking forward to making this tonight.
Yay, love that! I hope you enjoy it tonight!
Just WOW! So good!
So glad you enjoyed it!