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Whole wheat mozzarella cheese balls on a white serving plate with marinara sauce in a bowl in the middle.
5 from 2 votes

Whole Wheat Mozzarella Cheese Balls with Freshly Milled Flour

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!
Prep Time20 minutes
Cook Time15 minutes
Resting time30 minutes
Total Time1 hour 5 minutes
Course: Appetizers
Cuisine: American
Keyword: easy appetizers, fresh milled flour recipes, mozzarella cheese balls, whole wheat recipes
Servings: 4 servings
Calories: 275kcal
Author: Laura Ascher

Equipment

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.

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.