Brazilian Cheese Balls is a recipe that sounds strange but once you’ve made them you will keep on making them. Serve on their own as snacks or with a sauce such as marinara. The parmesan cheese in the balls goes so well with the sauce. I have tried making this with mozzarella and gouda both with success. This recipe is gluten free and wheat free for celiac.
Brazilian Cheese Balls
These are gorgeous soft snacks full of cheesy flavour. Serve on their own or with chilli dips or sauce.
Print
Facebook
Pinterest
Twitter
Add to Collection
Servings: 12 Balls
Calories: 345kcal
Ingredients
- 2 cups parmesan grated
- 4 cups tapioca flour
- 2 tsp salt
- 2/3 cup milk
- 2/3 cup water
- 6 oz unsalted butter
- 4 large eggs free range/beaten
Instructions
- Place a large saucepan over a high heat and add the butter, milk, water and salt. Bring to a boil and remove from the heat instantly.2 tsp salt, 2/3 cup milk, 2/3 cup water, 6 oz unsalted butter
- Add the tapioca flour and stir until lovely and smooth.4 cups tapioca flour
- Once smooth put to one side and leave for 15 minutes.
- Turn on the oven and preheat to 190C/375F/Gas Mark 5.
- After 15 minutes, add the beaten eggs and the parmesan cheese and stir until fully combined. The consistency will resemble cottage cheese but that’s fine.4 large eggs, 2 cups parmesan
- I use a large ice crema scoop for the portion but use what you have to hand. Divide the mixture into 12 equal portions and place onto a baking tray. There is no need to line or oil the tray.
- Place the baking tray into the preheat oven for 15 – 20 minutes or until the balls a light brown colour.
- Remove from the oven and allow to cool slightly before serving.
Nutrition
Calories: 345kcal | Carbohydrates: 36g | Protein: 8g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 67mg | Sodium: 682mg | Potassium: 62mg | Sugar: 1g | Vitamin A: 223IU | Vitamin C: 0.03mg | Calcium: 222mg | Iron: 1mg