Baked Pecan and Tomato Cheese Balls

Baked Pecan and Tomato Cheese Balls


12 people made this

The cheese balls are a delicious mixture of pecan meal, bread crumbs and cheese covered in a tomato sauce and baked to perfection. Uncooked cheese balls can be frozen for later use.

Debbie Russell

Serves: 6 

  • 1 cup (125g) chopped pecans
  • 1 cup (125g) dried breadcrumbs
  • 1 cup (125g) grated cheese
  • 4 eggs, beaten
  • 1 onion, chopped
  • 2 cups vegetable oil for frying
  • 1 cup (250ml) tomato juice
  • 1 1/4 cups (340ml) condensed tomato soup
  • 1 teaspoon ground cumin
  • 1/4 cup (60g) grated cheddar cheese

Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

  1. In a large bowl mix together pecans, bread crumbs, cheese, eggs and onion. Shape into golf ball size balls.
  2. Heat oil in an electric deep fryer or heavy saucepan to 180 degrees C. Add cheese balls to hot oil and fry until brown. Fry in batches to maintain oil temperature. Transfer to an 20cm square baking tray.
  3. In a medium bowl, mix together tomato juice, tomato soup and cumin. Cover cheese balls with sauce. Sprinkle additional cheese on top, if desired.
  4. Bake at 180 degrees C for 15 minutes.

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