Why You’ll Love Easy Mozzarella Balls Recipe
• Crunchy exterior with melty cheese inside — a crowd‑pleasing texture
• Versatile cooking options: fry, bake, or air‑fry to suit your kitchen setup
• Great for appetizers, snacks, or party platters
• Freeze‑ahead friendly — bread now, cook later
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
fresh mozzarella balls (bocconcini or cubed block)
grated parmesan cheese
chopped parsley (optional)
all‑purpose flour
egg plus milk (for dredging)
breadcrumbs (panko for extra crunch)
salt and pepper
vegetable oil (for frying) or prepare oven/air fryer options
Directions
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Prepare the mozzarella: Drain and pat dry the fresh mozzarella balls. If using block mozzarella, cut into 1‑inch cubes.
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Set up breading station: In three shallow bowls place (1) flour, (2) the whisked egg and milk, (3) breadcrumbs mixed with parmesan, parsley, salt, and pepper.
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Bread the cheese: Dip each mozzarella piece into flour, then egg, then breadcrumbs. Optional: repeat egg and breadcrumbs for a double coat.
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Chill (important): Place coated balls on a tray and refrigerate for about 30–60 minutes to help the coating stick and reduce cheese leakage.
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Cook:
• Fry: Heat oil to medium‑high and fry 2–3 minutes until golden.
• Bake: Preheat oven to 350°F (180°C), bake 10–15 minutes, turning halfway.
• Air‑fry: Preheat to 375°F (190°C) and cook 6–8 minutes, shaking basket once. -
Serve: Enjoy hot with your favorite dip like marinara, garlic aioli, or pesto.
Servings and timing
• Servings: Makes about 20–24 mozzarella balls
• Prep time: about 20 minutes plus chilling time
• Cooking time: about 10 minutes depending on method
Storage/Reheating
• Refrigerator: Store cooked balls in an airtight container for 2–3 days
• Freezing: Freeze breaded balls before cooking on a tray until solid, then transfer to a bag and cook from frozen
• Reheat: Warm in oven at 350°F for 5–8 minutes — avoid microwave to keep crispness
FAQs
How do I stop mozzarella balls from bursting while cooking?
Chilling the coated balls before cooking and avoiding overcrowding the pan helps keep them intact.
Can these mozzarella balls be baked instead of fried?
Yes, baking at 350°F gives a lighter, still golden result.
Is air‑frying a good option?
Air frying works great — cook at 375°F for about 6–8 minutes with a light spray of oil.
Can I use a different cheese?
Fresh mozzarella works best, but you can experiment with similar melting cheeses.
Do I have to double‑coat the breading?
Double coating gives extra crunch and helps contain the cheese.
What dipping sauces pair well?
Marinara, garlic aioli, spicy honey, and pesto are all great options.
Can I make these gluten‑free?
Yes — substitute gluten‑free flour and breadcrumbs.
Why are my balls soggy?
Soggy results often mean the coating was too wet or the cooking oil/oven wasn’t hot enough.
Can I prepare ahead for a party?
You can bread them a day ahead and refrigerate; cook just before serving.
What’s the best mozzarella to use?
Small bocconcini or baby mozzarella is ideal, but block mozzarella cut into cubes also works.
Conclusion
Homemade mozzarella balls are a fun and tasty snack that delivers crunchy coating and that irresistible cheese pull inside. With flexible cooking methods and easy prep, they’re great for entertaining or everyday indulgence. Try them with your favorite dips and make them again and again.
Easy Mozzarella Balls (Fried, Baked, or Air‑Fried!)
These crispy and gooey mozzarella balls are the perfect appetizer or snack, featuring golden breadcrumbs and melty cheese in every bite.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 16 oz mozzarella balls (bocconcini or ciliegine)
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1½ cups Italian-style breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil, for frying
- Fresh parsley, chopped (optional, for garnish)
- Marinara sauce, for serving (optional)
Instructions
- Drain the mozzarella balls and pat them dry with paper towels.
- Place the flour in a shallow bowl.
- In another bowl, whisk together the eggs and milk.
- In a third bowl, combine the breadcrumbs, garlic powder, onion powder, salt, and black pepper.
- Dip each mozzarella ball into the flour, then the egg mixture, and finally coat with the breadcrumb mixture. For extra crispiness, repeat the egg and breadcrumb steps for a second coating.
- Place the coated mozzarella balls on a tray and refrigerate for at least 30 minutes to help the coating set.
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Fry the mozzarella balls in batches for 1-2 minutes or until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels.
- Garnish with fresh parsley if desired and serve warm with marinara sauce.
Notes
- Double-coating the mozzarella balls helps prevent cheese from leaking during frying.
- Use a thermometer to keep the oil at the right temperature.
- You can freeze the coated balls before frying and cook them straight from frozen, just add an extra minute of frying time.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 2g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 65mg
