How can I store the cheese balls?

In the refrigerator: Cheeseballs (raw and breaded): up to 2 days, uncovered Ketchup: airtight 4 days shelf life In the freezer: Cheeseballs (uncooked): up to 2 months. Let thaw slightly before baking. Ketchup: max. 1 month, thaw in the refrigerator. Reheat: Cold cheeseballs re-crisp in the Airfryer: 5 minutes at 160°C.

Do I need to double bread the cheeseballs?

Definitely — it ensures an extra crispy crust. Be sure to do it if you have time!

Can I also use the ketchup as a dip for other snacks?

Absolutely! Delicious with fries, croquettes, or veggie nuggets.

What if I don't have cane sugar?

Use brown sugar or honey as an alternative.

Can children eat this ketchup with cranberries?

Sure! The ketchup is mild in flavor and perfect for kids.

Cheeseballs with homemade cranberry ketchup

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Cheeseballs are the hit on social media and Grace looooooves cheese, so these are great as appetizer snacks on the kids' menu. Extra crazy: I make everything completely ready in the Airfryer — yup, even the cranberry ketchup! First steam potatoes, then mash and mix with all ingredients, bread, and then just air fry. For the ketchup, all ingredients are roasted for extra flavor, mixed, and done! Easy, crispy, cheesy, and 100% party-proof!

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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

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 press them through a potato ricer into a bowl. Mix with the grated cheese, cornstarch, garlic powder, pepper, and salt.

Forming Cheeseballs
Take heaps of the mash, flatten them in your hand, place a piece of cheese or a mozzarella ball in the center, and shape into a ball.

Double Breading
Prepare three bowls with flour, beaten egg, and breadcrumbs. Roll each ball first in flour, then egg, then breadcrumbs. Then repeat only egg + breadcrumbs for an extra crispy layer.

Letting Cheeseballs DrPlace them uncovered in the fridge for at least 4 hours or — for the best results — overnight.

Making Ketchup
You can find all the ingredients and the preparation here on our website.

Baking cheeseballs
Divide the cheeseballs between the large and small basket, spray with olive oil.
Bake for 7 minutes at 160°C in the Airfryer until golden brown and crispy.
Serve warm on a platter with the ketchup.

Tips

Make the cheeseballs 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 fridge.
No cranberries at home? Substitute with apple compote or dried cranberries.
Extra festive: serve with a toothpick and fresh herbs.
Use mozzarella for a cheesy stretch effect in every bite!