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“I have posted the original recipe. Personally, I double the amounts of almonds and crackers because I like to double coat the cheeseballs with the nut mixture. After the first coat, I dip the balls in slightly whipped egg white and roll in nut mixture a second time.”
READY IN:
35mins
YIELD:
18 cheeseballs
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine almonds and crushed crackers on waxed paper; set aside.
  2. In bowl, toss cheeses, flour, cayenne, pepper and salt.
  3. In a separate bowl, beat egg whites until stiff peaks form; fold into cheese mixture.
  4. Scooping out 1 tbsp (15 mL) at a time, form into balls.
  5. Roll each ball in nut mixture to coat.
  6. Cover and refrigerate for 1 hour or up to 24 hours.
  7. In skillet, heat oil over medium-high heat for 5 minutes.
  8. Cook balls in batches for 2 to 3 minutes or until golden, turning often.
  9. Remove with slotted spoon; let drain on paper towels.
  10. (Cheeseballs can be cooled, covered and refrigerated for up to 4 hours; heat in 400 F (220 C) oven for 8 to 10 minutes or until heated through).

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