Panko Pesto Mozzarella Balls
User Reviews
5
Panko Pesto Mozzarella Balls
Description
The Panko Pesto Mozzarella Balls start with cubed mozzarella cheese frozen to maintain firmness. The cheese is dipped methodically through flour, pesto, egg whites, and a blend of panko breadcrumbs seasoned with Italian herbs and garlic powder. This coating sequence creates a textured crust that crisps in a 425°F oven. The method of freezing the cheese before breading and baking prevents premature melting, allowing the balls to keep form while heating through. A wire rack over a foil-lined pan aids in even cooking by promoting air circulation and preventing sogginess. The olive oil spray on the rack and finished balls supports browning and adds a subtle richness.
These mozzarella balls combine the creaminess of melted cheese with a flavorful herbaceous crust, offering a pleasing bite. They are suited for serving as snack items or party appetizers and pair well with dipping sauces.
The recipe notes highlight a basic nutritional estimate, suggesting adjustment based on preferences. The freezing step is emphasized as crucial to avoid the cheese melting too quickly during preparation and baking, and the dipping steps should be done efficiently to keep the cheese cubes cold.
Ingredients
- 8 ounces mozzarella cheese cubed
- 1.5 cups panko bread crumbs
- 1 tsp Italian seasoning blend
- 1-2 egg slightly beaten, white
- pesto approx 4oz, Buitoni
- ½ tsp garlic powder
- ½ cup flour
- olive oil spray
TOOLS NEEDED
- Aluminum foil lined baking sheet/pan
- Wire baking/cooling rack
Instructions
- Cube and freeze your mozzarella 12-24 hours ahead of time.
- To freeze, lay cubes flat on a plate for 15-20 minutes and then move to a plastic baggie or covered bowl to freeze even further. This prevents sticking and also is a fabulous method for freezing fruit and veggies!
- Preheat oven to 425 degrees F.
- Keep mozzarella cubes frozen until you have set up your ingredients into dipping bowls and preheated the oven.
- Combine seasoning blend and panko in a shallow bowl.
- Keep egg whites, flour, and pesto in separate bowls for dipping.
- Dipping order: Flour - Pesto - Egg Whites - Panko
- Move quickly so your balls don't begin to defrost, lol!
- After each ball gets it's turn in each bowl, place your completed mozzarella balls on your wire rack (the one you put on top of a aluminum foil lined cookie pan) after spraying/greasing the rack with olive oil.
- Once all your balls are in place (this is technical terminology people!) spray them with a light coat of your cooking spray and bake for 8-12 minutes, or until golden brown on the outside and soft and stretchy on the inside. Enjoy immediately.
Notes
- Freeze mozzarella cubes at least 12 hours beforehand to prevent sticking and maintain structure during cooking.
- Dip balls quickly through flour, pesto, egg whites, and seasoned panko to keep cheese firm and coating intact.
- Use a wire rack sprayed with olive oil over a foil-lined pan to promote even browning and air circulation while baking.
- Spray assembled balls lightly with olive oil before baking for a crispier crust.
- Nutrition facts are estimates and should be adjusted based on ingredients used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14servings
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Calories | 123kcal | 6% |
| Carbohydrates | 9g | 3% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 13mg | 4% |
| Sodium | 228mg | 10% |
| Potassium | 33mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 273IU | 5% |
| Calcium | 109mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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