Grandma’s Garlic Parmesan Cheese Balls

Prep Time: 25 minutes
Chill Time: 30 minutes
Cook Time: 10–15 minutes
Total Time: About 1 hour 10 minutes
Servings: 12 cheese balls

These Grandma’s Garlic Parmesan Cheese Balls are crispy and golden on the outside, while the center is warm, gooey, garlicky, and packed with mozzarella and Parmesan. This version is based on the popular fried garlic-Parmesan cheese-ball method using mozzarella, Parmesan, garlic, egg, flour, and a Parmesan-panko coating.

Ingredients

For the Cheese Balls

3 cups finely shredded low-moisture mozzarella cheese
¾ cup freshly grated Parmesan cheese
4 oz cream cheese, softened
3 cloves garlic, very finely minced
1 large egg
⅓ cup all-purpose flour
1 tsp garlic powder
½ tsp Italian seasoning
½ tsp black pepper
½ tsp salt
2 tbsp finely chopped fresh parsley
4 oz mozzarella cheese, cut into 12 small cubes for the centers

For the Crispy Coating

½ cup all-purpose flour
2 large eggs, beaten
1½ cups panko breadcrumbs
¼ cup finely grated Parmesan cheese
1 tbsp dried parsley
½ tsp garlic powder
¼ tsp black pepper
Pinch of salt

For Frying

Vegetable, canola, or peanut oil, enough for deep frying

For Serving

Warm marinara sauce
Extra grated Parmesan
Fresh parsley
Optional garlic aioli or ranch for dipping

Instructions

Prepare the cheese mixture

Add the shredded mozzarella, Parmesan, softened cream cheese, minced garlic, garlic powder, Italian seasoning, black pepper, salt, and parsley to a large mixing bowl.

Add 1 beaten egg and ⅓ cup flour.

Mix firmly until everything comes together into a thick, sticky mixture that can be shaped with your hands. The combination of mozzarella and Parmesan gives the balls their cheesy texture, while the egg and flour help hold them together.

Shape the cheese balls

Take approximately 2 tablespoons of the cheese mixture and flatten it slightly in your palm.

Place one small cube of mozzarella in the center.

Carefully bring the cheese mixture around the mozzarella and roll it between your palms until you have a smooth ball.

Make sure the mozzarella cube is completely sealed inside. Any cracks or openings can allow melted cheese to escape during frying.

Repeat until you have approximately 12 cheese balls.

Chill the balls

Place the shaped cheese balls on a parchment-lined tray.

Refrigerate for 20–30 minutes.

This step is important because chilling firms the cheese mixture and helps the balls maintain their shape during coating and frying. 

Prepare the coating

Place the ½ cup flour in one shallow bowl.

Place the 2 beaten eggs in a second bowl.

In a third bowl, combine the panko breadcrumbs, ¼ cup Parmesan, dried parsley, garlic powder, black pepper, and a small pinch of salt.

Coat the cheese balls

Take one chilled cheese ball and roll it in flour, making sure it is lightly covered.

Dip it into the beaten egg.

Immediately roll it through the Parmesan-panko mixture, pressing gently so the coating sticks.

For an extra-crispy crust, repeat the egg and panko coating one more time.

Double coating is especially useful for cheese balls because it creates a stronger shell around the melted cheese.

Heat the oil

Pour enough oil into a deep heavy saucepan or deep fryer to allow the cheese balls to float freely.

Heat the oil to 340–355°F (170–180°C).

Use a kitchen thermometer if possible. Keeping the oil in this range helps the outside become golden before the cheese has too much time to escape.

Fry

Carefully place 3–4 cheese balls into the hot oil at a time.

Do not overcrowd the pan.

Fry for approximately 2–3 minutes, gently turning them so they brown evenly on all sides.

They should become deep golden brown and crispy.

Drain

Remove the cheese balls with a slotted spoon.

Place them on a paper-towel-lined plate or wire rack to remove excess oil.

Allow them to rest for about 1–2 minutes before serving.

Serve

Arrange the hot cheese balls on a serving platter.

Sprinkle with fresh Parmesan and chopped parsley.

Serve immediately with warm marinara sauce, garlic aioli, or ranch dressing.

The centers are best while hot and stretchy.

Nutrition Information

Approximate per cheese ball, including the coating and frying oil:

Calories: 170–190
Protein: 8–10 g
Carbohydrates: 9–11 g
Fat: 12–14 g
Saturated Fat: 5–7 g
Fiber: 0–1 g
Sugar: 1 g
Sodium: 300–400 mg

Nutrition will vary depending on the amount of oil absorbed and the specific cheeses and breadcrumbs used.

Allergen Information

Contains: Milk/dairy, wheat, and egg.

May contain: Soy, depending on the breadcrumbs, cheese, and packaged ingredients.

Nut-free: The recipe itself contains no nuts.

Peanut-free: Use an oil other than peanut oil and check packaged ingredients for cross-contact.

Gluten-free: Use gluten-free flour and gluten-free panko breadcrumbs.

Vegetarian: Yes, provided the Parmesan used is vegetarian-friendly.

Tips for the Best Cheese Balls

Use low-moisture mozzarella rather than very wet fresh mozzarella. It melts beautifully while releasing less water.

Freshly grated Parmesan gives better flavor and helps the coating become crisp.

Do not skip the chilling step. Cold cheese balls are easier to coat and less likely to burst.

Seal every ball completely around the mozzarella center.

Keep the oil temperature around 340–355°F. If the oil is too cool, the balls can absorb excess oil. If it is too hot, the coating may burn before the cheese warms through.

Fry in small batches so the oil temperature does not drop dramatically.

For an extra-crispy crust, double-coat the cheese balls.

If a cheese ball develops a crack while coating, patch it with a little cheese mixture and chill it again before frying.

Air Fryer Method

Prepare and coat the cheese balls as directed.

Spray them generously with cooking oil.

Air fry at 375°F (190°C) for approximately 8–10 minutes, turning halfway through, until golden and crisp. Keep a close eye on them near the end because the melted cheese can begin escaping if they are overcooked. 

Oven-Baked Method

Place the coated cheese balls on a parchment-lined baking sheet.

Spray lightly with oil.

Bake at 400°F (200°C) for approximately 12–15 minutes, turning once halfway through, until golden brown.

Q&A

Can I use cheddar instead of mozzarella?

Yes. Cheddar gives the cheese balls a sharper flavor, but mozzarella provides a better stretchy center. A mixture of mozzarella and sharp cheddar works very well.

Can I make these without cream cheese?

Yes. The cream cheese adds richness and helps create a softer cheese mixture. You can omit it and slightly increase the mozzarella and Parmesan, although the texture will be firmer.

Can I prepare them ahead of time?

Yes. Shape and coat the cheese balls, place them on a tray, cover, and refrigerate for up to 24 hours before frying.

Can I freeze them?

Yes. Freeze the shaped and coated cheese balls on a tray until solid, then transfer them to a freezer bag. They can be fried from frozen, adding approximately 1–2 minutes to the cooking time. 

Why did my cheese leak out?

The most common causes are cracks in the coating, insufficient chilling, or oil that is too hot. Make sure every ball is completely sealed and well coated.

Can I use regular breadcrumbs instead of panko?

Yes. Panko gives the crispiest texture, but regular breadcrumbs will also work.

What is the best dipping sauce?

Warm marinara is the classic choice. Garlic aioli, ranch, spicy marinara, or a creamy Parmesan dip also pair very well with the garlic and cheese flavors.

Can I make them less salty?

Yes. Reduce the added salt because Parmesan and mozzarella already contain salt.

How should I store leftovers?

Refrigerate in an airtight container for up to 3–4 days. Reheat in an oven or air fryer rather than the microwave to restore some of the crispiness.

Can I reheat them in an air fryer?

Yes. Air fry at 350°F (175°C) for about 4–6 minutes, checking frequently so the cheese does not burst out.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.