Cheese balls with homemade cranberry ketchup

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Cheese balls are the hit on social media and Grace looooooves cheese, so these are great as aperitif snacks in a kids menu. Extra crazy: I make everything completely ready in the Airfryer — yup, even the cranberry ketchup! First steam the potatoes, then mash and mix with all the ingredients, bread and then just air fry. For the ketchup, all the ingredients are roasted for extra flavor, mixed and done!

Easy, crispy, cheesy, and 100% party-proof!

Cheese balls are the hit on social media and Grace looooooves cheese, so these are great as aperitif snacks in a kids menu. Extra crazy: I make everything completely ready in the Airfryer — yup, even ...
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Ingredients

What do you need?
Quantity: 8P

For the cheeseballs 800 g floury potatoes
200 g grated cheese (Comté, Emmental, or Gouda) of your choice
1 tablespoon garlic powder
1 tablespoon cornstarch
Pepper and salt
24 extra cubes of cheese or mozzarella balls (for the filling)
1 bowl of flour (for breading)
2 eggs, beaten with a pinch of salt
1 bowl of breadcrumbs
Oil spray

For the cranberry ketchup 

 800 g floury potatoes
200 g grated cheese (Comté, Emmental, or Gouda) of your choice
1 tablespoon garlic powder
1 tablespoon cornstarch
Pepper and salt
24 extra cubes of cheese or mozzarella balls (for the filling)
1 bowl of flour (for breading)
2 eggs, beaten with a pinch of salt
1 bowl of breadcrumbs
Oil spray

For the cranberry ketchup 

Leaf
Make it veggie!

This recipe is completely vegetarian as it is. Want to make it vegan? Replace the cheese with a plant-based variant and use plant-based milk and an egg replacer for breading.

Preparation method

How do you make this?

Making mashed potatoes
Peel the potatoes, cut them into 2 or 4 pieces, and steam for 20 minutes on full steam in the Philips Airfryer. Then push them through a potato ricer into a bowl. Mix with the grated cheese, cornstarch, garlic powder, pepper, and salt.

Forming cheese balls
Take small heaps of puree, flatten them in your hand, place a cube of cheese or a mozzarella ball in the center, and shape into a ball.

Double breading
Set up three bowls with flour, beaten egg, and breadcrumbs. Roll each ball first in flour, then in egg, and finally in breadcrumbs. Then repeat with just egg + breadcrumbs for an extra crispy layer.

Let the cheese balls dry
Place them uncovered in the refrigerator for at least 4 hours or — for the best result — overnight.

Making ketchup
You can find all the ingredients and the preparation method here on our website back.

Frying cheese balls
Divide the cheese balls into the large and small basket, spray them with olive oil.
Bake for 7 minutes at 160°C in the Airfryer until they are golden brown and crispy.
Serve warm on a plate with the ketchup.

This is what you need:

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Tips

  • Prepare the cheese balls a day in advance: they hold their shape better and become extra crispy.
  • You can perfectly prepare the ketchup in advance and store it in the refrigerator.
  • No currants at home? Replace with applesauce or dried cranberries.
  • Extra festive: serve with a toothpick and fresh herbs.
  • Use mozzarella for a cheesy stretch effect with every bite!
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Did you recreate this recipe and was it tasty? Be sure to share it on social media and tag @sofiedumontchef! I would love that! Enjoy.

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