Ingredients
Equipment
Method
- Mix the mashed potatoes, egg, mozzarella, salt, thyme, and flour in a bowl until you get a homogeneous mix similar to a crumbly dough.
- With slightly wet palms, shape balls 3-4 cm (1-1½ inches) in diameter.
- Roll each ball in the breadcrumbs and place it on a baking pan lined with parchment paper.
- Bake for 25-30 minutes at 190 °C/375 °F or until crisp and brown on the outside.
Notes
- Tip 1: Store any leftover cheese balls in an airtight container in the refrigerator for up to three days. Reheat them in the oven for the best results.
- Tip 2: You can freeze uncooked cheese balls. Just shape them and place them on a baking tray to freeze before transferring them to a freezer bag. Bake them from frozen, adding a few extra minutes to the cooking time.
- Tip 3: Want to mix it up? Try adding ingredients such as finely chopped herbs, sun-dried tomatoes, or even cooked spinach for a twist.
- Tip 4: These cheese balls make great finger food. Serve them with toothpicks at parties for easy snacking.
- Tip 5: Complement these cheese balls with a fresh side salad or a dipping sauce like ranch or marinara for a delicious contrast.