These Corned Beef and Cheese Balls are a tasty bite-sized treat! They’re packed with meaty goodness and cheesy delight, making them perfect for snacking or parties.
Honestly, who can resist a cheesy ball? They’re so easy to make, and I love serving them with a side of mustard for dipping. They always disappear quickly at gatherings!
Key Ingredients & Substitutions
Canned Corned Beef: This is the star ingredient! If you prefer fresh, you can use home-cooked corned beef instead. Just make sure to chop it finely so it mixes well.
Cheddar Cheese: I love sharp cheddar for its bold flavor, but you can use mozzarella, gouda, or any cheese you like. Cream cheese adds a nice touch too!
Mashed Potatoes: Make sure the potatoes are cooled to help bind the mixture. If you’re short on time, instant mashed potatoes work fine in a pinch!
Panko Breadcrumbs: These give a great crunch. If you don’t have them, regular breadcrumbs are perfectly fine. Just know they won’t be as crispy!
Green Onions and Chives: These add fresh flavor. You can replace them with shallots or leeks if that’s what you have on hand. Just chop finely!
How Do You Coat the Balls for the Perfect Crunch?
Coating the corned beef and cheese balls is crucial for a crispy outside. Here’s how to do it step by step:
- Prepare three bowls: One with all-purpose flour, another with beaten eggs, and the last with breadcrumbs.
- First, roll each portion of the mixture into a ball.
- Coat each ball in flour, shaking off any excess. This helps the egg stick.
- Dip the ball into the beaten eggs, ensuring it’s fully covered but not dripping.
- Finally, roll the ball in breadcrumbs. Press them gently to ensure they adhere well.
- Repeat until all balls are coated. This method keeps them crunchy when fried!
How to Make Corned Beef and Cheese Balls
Ingredients You’ll Need:
For the Corned Beef and Cheese Balls:
- 1 can (12 oz) canned corned beef, finely chopped
- 1 cup shredded cheddar cheese (or any cheese of choice)
- 2 cups mashed potatoes (cooled)
- 2 green onions, finely chopped
- 1/4 cup fresh chives, finely chopped, plus extra for garnish
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 tsp mustard (optional)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs or regular breadcrumbs
- Oil for deep frying
For the Creamy Corned Beef Dip:
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream or mayonnaise
- 1/2 cup finely chopped corned beef
- 1 tbsp fresh chives, chopped
- Salt and pepper to taste
How Much Time Will You Need?
This delicious recipe takes about 30 minutes of active preparation time. Plus, you’ll need about 10-15 minutes for frying, making the total time around 45 minutes. Perfect for a tasty snack or appetizer!
Step-by-Step Instructions:
1. Mix the Ingredients:
In a large mixing bowl, combine the finely chopped corned beef, shredded cheese, cooled mashed potatoes, chopped green onions, chopped chives, black pepper, garlic powder, and mustard (if you’re using it). Use a fork or your hands to mix everything together until it’s well combined.
2. Shape the Balls:
Take about 2 tablespoons of the mixture and roll it into a smooth ball. Repeat this process with the remaining mixture. You should form around 12 to 16 balls, depending on how big you like them!
3. Set Up Your Coating Station:
Prepare three shallow dishes: one for the all-purpose flour, one for the beaten eggs, and one for the breadcrumbs. This will make coating the balls easy and organized.
4. Coat the Balls:
Roll each ball first in the flour, making sure it’s evenly coated. Shake off any excess flour. Next, dip the ball into the beaten eggs, letting any excess drip off before rolling it in the breadcrumbs. Press the breadcrumbs gently onto the ball to ensure a good coating.
5. Fry the Balls:
In a deep pan or fryer, heat oil to 350°F (175°C). Carefully add the balls in batches, frying them until they are golden brown and crispy, which should take about 3-4 minutes. Make sure not to crowd the pan! Once done, drain them on paper towels to remove excess oil.
6. Make the Creamy Corned Beef Dip:
In a small bowl, mix the softened cream cheese and sour cream (or mayonnaise) together until smooth. Gently fold in the finely chopped corned beef and chives. Season with salt and pepper to taste.
7. Serve It Up:
Transfer your creamy dip onto a serving plate, shaping it into a dome or mound for a nice presentation. Arrange the fried corned beef and cheese balls around the dip.
8. Garnish and Enjoy:
Finally, garnish with extra chopped chives for a fresh touch. Serve warm and enjoy your crispy, cheesy corned beef and cheese balls with the delicious creamy dip!
Can I Use Fresh Corned Beef Instead of Canned?
Absolutely! Fresh cooked corned beef works great. Just make sure to finely chop it so it mixes well with the other ingredients.
What If I Don’t Have Panko Breadcrumbs?
No worries! Regular breadcrumbs can be used instead. They might not be as crunchy, but they will still hold the coating together nicely.
How Do I Store Leftover Corned Beef and Cheese Balls?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for about 10 minutes for that crispiness back!
Can I Make These Balls Ahead of Time?
Yes! You can prepare and roll the balls in advance, then store them in the fridge for a few hours before frying. Just be sure to let them sit at room temperature for about 15 minutes before frying to ensure even cooking.