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Italian Cheese Balls


"The cheese balls are actually a mixture of pecan meal, bread crumbs, cheese, and eggs. After frying, they are smothered in a tomato sauce, and baked to perfection. Uncooked cheese balls can be frozen for later use."
Original recipe yield: 6 servings.
Servings:
6

INGREDIENTS:

  • 1 cup chopped pecans
  • 1 cup dried bread crumbs
  • 1 cup shredded Cheddar cheese
  • 1 cup eggs, beaten
  • 1 onion, chopped
  • 2 cups vegetable oil for frying
  •  
  • 1 cup tomato juice
  • 1 (10.75 ounce) can condensed tomato soup
  • 1 teaspoon ground cumin
  • 1/2 cup shredded Cheddar cheese (optional)

DIRECTIONS:

  1. In a large bowl, mix together pecans, bread crumbs, cheese, eggs, and onion. Shape into golf ball size balls.
  2. Heat oil in an electric deep fryer or heavy saucepan to 365 degrees F ( 170 degrees C). Add cheese balls to hot oil, and fry until brown. Fry in batches to maintain oil temperature. Transfer to an 8 inch square baking pan.
  3. In a medium bowl, mix together tomato juice, tomato soup, and cumin. Cover cheese balls with sauce. Sprinkle additional cheese on top, if desired.
  4. Bake at 350 degrees F (175 degrees C) for 15 minutes.


Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.