Kettering Medical Centers Italian Cheese Balls

Name: Kettering Medical Centers Italian Cheese Balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Tablespoons Italian Seasoned Breadcrumbs; 1/2 cups Very Finely Chopped Pecans; 1/2 cups Shredded Cheddar Cheese; 4 whole Eggs; ⅓ cups Chopped Onion; 1/4 teaspoons Minced Garlic; 1-⅓ teaspoon Salt; Oil, For Frying; 8 ounces, fluid Canned Tomato Puree; 6 ounces, fluid Condensed Cream Of Tomato Soup, Undiluted; 1 cup Water; ⅛ teaspoons Cumin; 1/2 cups Shredded Cheddar Cheese; 1/2 teaspoons Parsley Chopped Fine

Servings: persons

6 Tablespoons Italian Seasoned Breadcrumbs
1/2 cups Very Finely Chopped Pecans
1/2 cups Shredded Cheddar Cheese
4 whole Eggs
⅓ cups Chopped Onion
1/4 teaspoons Minced Garlic
1-⅓ teaspoon Salt
Oil, For Frying
8 ounces, fluid Canned Tomato Puree
6 ounces, fluid Condensed Cream Of Tomato Soup, Undiluted
1 cup Water
⅛ teaspoons Cumin
1/2 cups Shredded Cheddar Cheese
1/2 teaspoons Parsley Chopped Fine

1
Preheat oven to 325 degrees F.
2
Place breadcrumbs, chopped pecans and first 1/2 cup shredded cheddar cheese into a bowl, add eggs, onion, minced garlic, and salt, and mix by hand until thoroughly combined.
3
Shape into small balls (the size of a walnut) and fry over medium-high heat in oil 3-5 minutes, or until balls are golden brown.
4
To make the sauce, combine the tomato puree, tomato soup, water and cumin.
5
Mix well.
6
Place fried cheese balls in a casserole or 9x13 inch baking dish, and cover with combined sauce ingredients.
7
Bake at 325 degrees F for 30 minutes; sprinkle second 1/2 cup of shredded cheese on top and return to the oven for 5 more minutes to melt the cheese.
8
Remove from oven.
9
Sprinkle chopped parsley on top.
10
Susannes Notes: The cheese balls may be scooped out with a 1 ounce ice cream scoop and, instead of frying, placed on a Pam sprayed baking sheet, about an inch apart, and baked in a preheated 350 degree (F) oven for 18-20 minutes, or until cooked through.
11
Then continue on with the recipe as directed for the sauce.
12
These turn out just as well as the fried cheese balls, with less grease, and are faster and less messy to make.
13
I have also prepared these baked in the oven, as directed above , then placed the meatballs in a crockpot, covered with the sauce, and turned on high for 1 hour, then turn the heat down to low and allow to simmer for several hours, until ready to serve.
14
These are wonderful meatballs served with pasta, or as a stand-alone entree.

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 Tablespoons Italian Seasoned Breadcrumbs, 1/2 cups Very Finely Chopped Pecans, 1/2 cups Shredded Cheddar Cheese, 4 whole Eggs, and more.

Yes, Kettering Medical Centers Italian Cheese Balls falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!