Baked Mozzarella Balls.

I think we are all aware that there will never be a shortage of cheese in the How Sweet household.

That’s why we must get creative and switch it up at times. Since Mr. How Sweet asks me to make “healthy” cookies, “healthy” cheesecake, “healthy” butter chicken and “healthy” Oreos, this was my attempt at making a healthier, crispy ball of melted cheese. Because he clearly needs something healthier… especially after he eats an entire pizza, a Primanti’s sandwich and 16 cookies. Then manages to lose 4 pounds. Then says he needs to go on a diet. Sometimes I sort of hate him.


The good news? It worked. And these were extra crunchy! Good thing too. I like a little crunch with my fat.

As delicious as these were, I would not recommend them for a large party. Sure – a small gathering or dinner for two is perfect, but if you make these for a crowd you will spend way too much time in the kitchen and not enough time near the wine. Who wants to do that?

Moral of the story: make these for dinner. For yourself. And add some pinot.


Just make sure to spray your wire rack or baking sheet with non-stick spray and to freeze your cheese for awhile. Or else this will happen. Don’t learn the hard way.

But even if you do those things, it still may happen to one or two cheese balls. Trust me, it’s really not an issue. Unless you have an issue eating bubbly, golden cheese.

And in that case, I’m sorry that you are missing out. I’ll eat yours.



Baked Mozzarella Balls

serves 2-4

8 ounces mozzarella cheese, cubed

1/2 cup flour

2 egg whites

1 1/2 cups panko bread crumbs

1 teaspoon dried parsley

Cube the mozzarella and set it in the freezer for 12-24 hours. This can simply be done the night before you make it.

When ready to make, preheat the over to 475 degrees.

Add the flour, slightly beaten egg whites and panko + parsley in 3 separate bowls. Lay a wire rack on a baking sheet and spray with non-stick spray. A wire rack is not required and you can also use a plain baking sheet – line it with parchment paper and then spray it with non-stick spray.

Make sure the oven is at the correct temperature. Moving quickly, take the cheese out of the freezer and dredge it in the flour, dip it in the egg whites, and coat it in the panko + parsley mixture. Set it on the rack/sheet and quickly finish the rest. Spray each cube with cooking spray and pop in the oven for 10-12 minutes. As long as you move quickly, cheese should not melt fast. Remove from oven when golden brown and crispy. Serve immediately.



I wish I got to eat more of these, but I turned my head for 30 seconds and they were gone. Apparently it’s cheese-diet week for Mr. How Sweet.