Kettering Medical Center’s Italian Cheese Balls

Preheat oven to 325 degrees F.

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. 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.

To make the sauce, combine the tomato puree, tomato soup, water and cumin. Mix well.

Place fried cheese balls in a casserole or 9×13 inch baking dish, and cover with combined sauce ingredients. 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. Remove from oven. Sprinkle chopped parsley on top.

Susanne’s 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. Then continue on with the recipe as directed for the sauce. These turn out just as well as the fried cheese balls, with less grease, and are faster and less messy to make.

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.

These are wonderful “meatballs” served with pasta, or as a stand-alone entree.