Buffalo Chicken Broccoli Cheddar Balls
If there could be a perfect football food, these buffalo chicken cheddar bites would be it. Although, no need to like football to enjoy them, I’ll gladly pop a few back without the tv on!
Prep Time: 5minutes
Cook Time: 18minutes
Total Time: 23 minutes
Servings: 6 servings
- 1 1/2 cups shredded cooked chicken
- 1/2 cup cooked white rice “sushi” rice is best
- 1/2 cup cooked finely chopped broccoli florets
- 3/4 cup grated sharp cheddar cheese
- 1/3 cup buffalo sauce
- 1 egg
- 2 tablespoons plain Greek yogurt
- 2 tablespoons almond flour/meal
- 1/4 cup panko breadcrumbs
- salt & pepper to taste
- For the Dipping Sauce
- 1 ripe avocado
- juice of 1/2 a lime
- 2 tablespoons plain Greek yogurt
- salt & pepper
- Preheat oven to 350 degrees and grease a mini-muffin tin with baking spray.
- Combine all the ingredients in a large bowl and mix together with a spatula until incorporated.
- Scoop out about 1 1/2 – 2 tablespoons and roll into a ball. Place in mini-muffin tin.
- Bake for 15-18 minutes until set and starting to brown on top.
- Remove from the oven, let cool for a few minutes before removing from the tray, using a knife or fork to help pop them out as some of the cheese may have stuck to the tin.
- Serve warm with the dipping sauce and garnish with green onions.
For the Dipping Sauce
- Combine all ingredients in a food processor and process until smooth.
Serving: 1SERVING | Calories: 344kcal | Carbohydrates: 19g | Protein: 20g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Cholesterol: 91mg | Sodium: 722mg | Fiber: 4g | Sugar: 6g
Arancini Cheesy Rice Balls
Children and adults love these cheesy Arancini rice balls. They’re such a treat fresh off the stove stuffed with glorious gooey cheese.
Servings: 24 rice balls
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1hr
For the Arancini Rice Balls:
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1 medium onion, finely diced (about 1 cup)
- 1 cup ham, finely diced (about 3 oz)
- 2 cups Jasmine rice, un-rinsed
- 1 cup Chardonnay, (dry white wine)
- 5 cups chicken broth, or stock (hot)
- 1 tsp salt, (plus more to sprinkle fried arancini)
- 1 cup frozen peas, fully thawed
- 1/3 cup parsley, finely chopped
- 1 cup parmesan cheese, shredded
- 4 oz mozzarella cheese, cut into 24 (1/2-inch) cubes
For Breading/ Frying:
- 1 cup all-purpose flour
- 3 large eggs, beaten with a fork
- 1 1/2 cups Italian bread crumbs
- Oil for frying, vegetable, canola, or grapeseed oil
- Using a dutch oven or heavy-bottomed pot with tight fitting lid, over medium/high heat, add 2 Tbsp olive oil and 2 Tbsp butter. When hot, stir in diced onion and sautee until soft and golden (4-5 min). Add finely diced ham and cook another 2 min or until golden. Add rice and stir to coat with oil.
- Pour in 1 cup white wine and cook until mostly evaporated (2 min). Add 5 cups hot low sodium chicken broth and 1 tsp salt then cover and simmer until liquid has been absorbed by the rice (about 15-17 min). Stir in the peas in, then cover with a tight fitting lid and finish cooking (2 min). Rice should be soft and the liquid mostly absorbed. Spread rice mixture onto a large rimmed baking dish to cool.
- Once rice is at room temperature, stir in 1/3 cup finely chopped parsley and 1 cup parmesan cheese. Form rice balls with wet hands, using a heaping ice cream scoop for each. Stuff each rice ball with a cube of mozzarella cheese and form a tight ball with the rice mixture to enclose the cheese.
- Set up 3 shallow bowls, the first one to have 1 cup flour, the second with 3 beaten eggs, the third with 1 1/2 cups bread crumbs. Dredge each rice ball in flour, shaking off the excess, then dip one-by-one in the beaten egg allowing excess egg to drip back into the bowl. Finally, roll balls in breadcrumbs until evenly coated. It’s best to roll and bread all of the rice balls before beginning frying since the frying is quick.
- Add an inch of vegetable oil into a deep pot over medium heat. Once oil is hot (350˚F), add the breaded rice balls in batches without crowding the pot and cook about 3 min total per batch, turning to get all sides golden brown. Transfer to paper towels, sprinkle right away with salt and serve warm with marinara.
Chicken Cheese Balls
Chicken Cheese Balls! These crispy on the outside and fluffy and cheesy on the inside, crunchy golden balls are an easy, tasty and deliciously addictive snack
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
- 2 Cups Chicken boiled and shredded. approx. 2 chicken breasts
- 2-3 Medium Potatoes boiled and mashed
- 2 Eggs boiled and mashed
- 2-3 Green Chilies chopped finely
- 1 tsp Red Chili Powder
- 1 tsp Black Pepper Powder
- 1/4 tsp White Pepper Powder
- 1/2 tsp Salt or to taste
- 1/2 tsp Mustard Paste
- 2 Tbsp Cornflour
- 3/4 Cup Cheddar Cheese grated
- 2 Eggs
- 1 Cup Flour for coating
- 2 Cups Bread Crumbs for coating
- Oil for frying
- Mix together chicken, mashed potatoes and mashed eggs
- Mix in all the seasoning along with cheese, green chillies and cornflour, until well combined
- Using a cookie scoop, or roughly take 2 tablespoon of mixture. Roll it between your palms to make smooth balls.
- Dredge the chicken balls into flour, dip in egg and roll in breadcrumbs. Then again in egg and bread crumbs. Refrigerate for 10-15 minutes.
- Heat oil over medium heat, about 2-inch deep to cover the balls halfway at least.
- Gently add the chicken cheese balls into the oil. Don’t overcrowd the pan. Fry the balls until golden turning once or twice.
- Using a slotted spoon remove from oil and drain on kitchen paper. Serve immediately with your favourite dipping sauce.
- To Bake – You can bake these chicken cheese instead for frying. simply spray them generously with cooking spray. Place them on a baking tray and bake for 15 minutes at 400 degrees F until golden and crispy.
- To Make-ahead – Make the chicken cheese balls ahead of time and keep in the fridge. Cover with plastic until ready to fry. It can stay in the fridge for up to 3 days.
- To Freeze – You can freeze the chicken cheese balls either before coating or after coating. After coating in egg, flour and breadcrumbs place them in a dish and freeze until firm. Transfer into a ziplock bag. when ready to eat simply take out and fry in hot oil. don’t thaw. If freezing before coating, after taking out from freezer coat with flour, egg and breadcrumbs and fry.
- To Re-heat – These can easily be reheated in the oven. Place them on a baking sheet lined with parchment paper and bake at 400 degrees F for 10 minutes. Do not reheat using the microwave.
- Add More Cheese – To add a little more cheese, Take about 1-2 Tbsp of the chicken cheese ball mixture and spread it on your palm. Place a cube of mozzarella cheese in the centre and roll it into a ball, coat and fry
- To customize – You can add in your favourite ingredients, swap shredded chicken, for chicken mince, add in vegetables or mushrooms. For a gluten-free version use gluten-free flour and breadcrumbs. For a vegetarian version skip the chicken and make potato cheese balls throw in your favourite vegetables.
Cheese Stuffed Meatballs
These low carb cheese stuffed meatballs have a deep savory flavor and a gooey cheesy center!
PREP TIME: 10 mins
COOK TIME: 20 mins
TOTAL TIME: 30 mins
- 10 oz ground pork
- 20 oz ground beef
- 2 eggs
- ¼ cup grated Parmesan
- 1 tbs Italian seasoning
- salt and pepper
- 3 cheese string sticks
- Preheat the oven to 375F.
- In a large bowl, mix together the pork, beef, egg, Parmesan and seasonings.
- Cut the cheese strings into small pieces.
- Take a small handful of the meat mixture and place a piece of the cheese string inside. Form the meat around the cheese in a ball shape. This recipe makes approximately 24 meatballs.
- Place the meatballs onto a baking sheet lined with foil and cook for 15-20 minutes until the meat is cooked and the cheese has melted.
1g net carbs per serving of four meatballs
CHEESY-PEASY POTATO BALLS
Creamy roasted garlic mashed potatoes and sharp cheddar are rolled in Panko and golden fried til crispy.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
- 2 cups Russet or Idaho potatoes about 1-inch diced
- 1 head garlic peeled and separated
- 2 Tbsp olive oil
- 1/4 tsp sea salt
- 1/8 tsp black ground pepper
- 1 cup shredded Old Croc Extra Sharp Cheddar cheese
- 2 Tbsp finely sliced green onions divided
- 12 squares diced about ½-inch Old Croc Extra sharp Cheddar cheese
- 1/4 cup all-purpose flour
- 2 large eggs whisked
- 1 cup Japanese-style panko bread crumbs
- peanut oil for frying
- 1/4 cup ranch dressing
- Pre-heat oven to 375 degrees F.
- On a baking sheet, combine potatoes, garlic, olive oil, salt and pepper; bake for 30 minutes or till fork tender; mash potatoes and garlic with a fork; cool to room temperature.
- In a medium bowl, press mashed potatoes, garlic, Old Croc Cheese and 1 Tbsp green onions with a wooden spoon till smooth; (You may add more salt and pepper if desired.); form mixture into 12 – 2 inch balls; set aside.
- Press hole into potato ball and stuff each with a cheese diced square; repeat process till all balls are filled with cheese.
- Roll potato balls in flour, dip in egg, then coat with bread crumbs; repeat till all potato balls are breaded.
- Fry potato balls in hot oil (350 degrees F) till golden; drizzle with ranch dressing and sprinkle with green onions and serve! Enjoy!