These corned beef and cheese balls are a tasty and fun snack! They blend savory corned beef with creamy cheese, making every bite so delicious and cheesy!
They’re perfect for a party or a movie night. I love how easy they are to make—you just mix, shape, and bake! Plus, who can resist cheesy goodness? 🧀
Key Ingredients & Substitutions
Corned Beef: Use cooked corned beef, finely shredded for the best texture. If you don’t have corned beef, finely shredded roast beef or turkey can work, just adjust the seasoning to taste.
Cheese: This recipe calls for processed cheese and cheddar, giving a creamy texture. If you prefer a healthier option, use low-fat cream cheese or a sharp, hard cheese like Gouda. Just bear in mind it may change the flavor a bit!
Onion and Garlic: A small chopped onion and minced garlic bring great flavor. For a milder taste, try green onions or shallots instead. Fresh garlic can be swapped for garlic powder, though fresh has a richer flavor.
Breadcrumbs: I suggest using panko for an extra crunch, but regular breadcrumbs are fine too. Gluten-free breadcrumbs work well for those with dietary restrictions.
Worcestershire Sauce: This adds a nice depth of flavor. If you’re looking for a substitute, try soy sauce or a dash of hot sauce for a kick!
How Do You Shape and Coat the Cheese Balls Without a Mess?
Shaping and coating the balls can get a little messy, so here are some tips to make it easier:
- Keep your hands wet when shaping the mixture into balls; this prevents it from sticking too much.
- Set up your coating station close to where you’ll be frying. It speeds things up and keeps your workspace tidy.
- Be gentle when rolling the balls in flour, eggs, and breadcrumbs to keep them intact.
- Use one hand for wet ingredients (eggs) and the other for dry (flour and breadcrumbs) to avoid clumping.
By following these tips, you’ll make the process smoother and keep your kitchen clean. Happy cooking!
How to Make Corned Beef and Cheese Balls
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked corned beef, finely shredded
- 1 ½ cups processed cheese or cream cheese, softened
- 1 cup grated cheddar cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1-2 tablespoons Worcestershire sauce (optional)
- 1 teaspoon ground black pepper
- 1 teaspoon paprika (for flavor and coating)
- 1 tablespoon fresh parsley, finely chopped (plus extra for garnish)
For the Coating and Frying:
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 ½ cups breadcrumbs (preferably panko for extra crunch)
- Oil, for deep frying
How Much Time Will You Need?
This recipe will take about 30 minutes of active preparation and cooking time. You’ll spend around 15 minutes mixing and shaping the cheese balls and another 15 minutes frying them to perfection.
Step-by-Step Instructions:
1. Mix the Filling:
In a large mixing bowl, place the finely shredded corned beef, softened processed cheese, grated cheddar cheese, chopped onion, minced garlic, Worcestershire sauce (if you’re using it), ground black pepper, paprika, and chopped parsley. Use a spoon or your hands to mix everything together well until it’s evenly combined.
2. Shape the Cheese Balls:
Take a small amount of the mixture and shape it into round balls, about the size of a golf ball. Place each ball on a tray or plate as you go. Don’t worry if they aren’t perfect—just do your best!
3. Set Up the Coating Station:
Get three separate bowls ready: one for the flour, one for the beaten eggs, and one for the breadcrumbs. This makes the coating process easier!
4. Coat the Balls:
Take each ball and roll it in the flour first, making sure to shake off any extra flour. Next, dip it into the beaten eggs, coating it completely. Lastly, roll the ball in the breadcrumbs, pressing gently so they stick well all over. Place the coated balls back on the tray.
5. Fry the Cheese Balls:
In a deep fryer or a deep pan, heat oil over medium heat until it reaches about 350°F (175°C). It’s ready when a small piece of bread dropped in sizzles. Carefully fry the balls in batches, making sure not to overcrowd the pan. Fry for about 3-5 minutes or until they turn golden brown and crispy on all sides.
6. Drain and Serve:
Once fried, use a slotted spoon to carefully remove the balls from the oil. Place them on paper towels to drain off any extra oil. Garnish with fresh chopped parsley and serve them hot as a delicious snack or appetizer!
Enjoy your crispy, cheesy corned beef balls! They’re sure to be a hit!
Can I Use Leftover Corned Beef for This Recipe?
Absolutely! Leftover cooked corned beef is perfect for this recipe. Just make sure it’s finely shredded to mix well with the other ingredients.
Can I Make These Balls in Advance?
Yes! You can prepare the balls ahead of time and refrigerate them for up to 24 hours before frying. Just make sure to keep them in an airtight container to stay fresh!
What Can I Use Instead of Breadcrumbs?
If you don’t have breadcrumbs, you can use crushed crackers or oatmeal for a different crunch. For a gluten-free option, try gluten-free breadcrumbs or crushed cornflakes!
How Do I Store Leftover Corned Beef and Cheese Balls?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat them in an oven at 350°F (175°C) for about 10-15 minutes to keep them crispy!
