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Cheese Balls

Cheese balls are small, fried balls made with egg whites, grated cheese, salt, cayenne, and coated in breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Cheese Balls

Why it works: Cheese and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,130 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Cheese Balls

Ingredients

Directions

Prepare

  1. Beat the egg whites until stiff peaks form.

  2. Add the grated cheese, salt, and cayenne; mix well.

  3. Form the mixture into marble-sized balls.

  4. Roll the balls in fine bread crumbs.

Fry

  1. Fry in hot oil until golden brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cheese + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,130 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Egg + cheesetop 28% of all pairs
    Smell alikemoderate
    Cooked together6,253 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg whites
Whipped to stiff peaks, they give the cheese mixture lightness and help it hold its shape.
Grated cheese
Provides the main flavor and, once melted, the rich, stretchy filling inside each ball.
Fine bread crumbs
Form a crisp outer coating that browns during frying.

The step that matters

Beat the egg whites until stiff peaks form. Under-whipped whites stay runny and won't lift the mixture, so the balls turn dense and may spread or burst in the oil. Whites beaten to stiff peaks trap air that gives a lighter texture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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