Are you noticing a theme here? A lot of “balls” recipes. Food in ball form is just easier to eat….
Anyway, these are very interesting. This happened because I had tons of egg whites around that I need to use — I mean, 3 dozen or so. It’s summer so we started making ice cream a lot again. That’s 4 egg yolks every time! I used to throw the whites away…so sad…but now I keep them and see what I can make from them! Most of the time I make macaroons, but sometimes I make angel cake (yummy). I needed a non-dessert option, though.
And then there were cheeseballs.
These are sort of gourmet, so feel free to swap out some of the spices for other stuff if your family isn’t a fan. The basic recipe is still good, though. It’s almost like “real” bread! Oh — and they’re grain-free!
- 6 egg whites
- 1 c. shredded mozzarella cheese
- 1/2 tsp. garlic salt
- 1 tbsp. diced sundried tomatoes
- 4 large, fresh basil leaves, cut
- 1 c. almond flour
Using a hand mixer, whip the egg whites until they’re thick, white, and foamy (about a minute — we’re not looking for any peaks to form).
Add the basil.
Add the sundried tomatoes.
Add the cheese.
Add the almond flour and garlic salt.
Stir this all up to form a very thick batter.
Drop spoonfuls into a greased mini-muffin tin. Bake at 350 for about 15 min.
Yummy cheeseballs! You could probably use different types of cheese and spices, as long as you keep the main ingredients the same. I haven’t tried yet. Use these as a main course, a side dish, or even as an appetizer. I bet these could even be party food. And they’re freezable! How can it get better than that? (Not to mention the whole grain-free, uses-extra-egg-whites part…!)
**This post has been entered in Real Food Wednesday, Frugal Days and Sustainable Ways.**
How would you serve cheeseballs?
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