Panko Pesto Mozzarella Balls
Panko Pesto Mozzarella Balls feature frozen mozzarella cubes coated sequentially in flour, pesto, egg whites, and a seasoned panko mixture, then baked to achieve a crisp exterior and melted, gooey interior. The combination of Italian seasoning and garlic powder in the breading adds a savory depth, balanced by the herbal freshness of pesto. Freezing the cheese beforehand ensures the balls hold their shape during preparation and baking. These bite-sized snacks offer a contrast of textures and are ideal for serving as appetizers or finger food at gatherings.
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
Nutrition Facts
Serving: 14 servings
Amount Per Serving
Calories 123
% 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.