Panko Pesto Mozzarella Balls for the win! This cheesy baked appetizer is crazy addictive and totally tasty too!
Course Appetizer
Cuisine American
Keyword Pesto Mozzarella Balls
Prep Time 20 minutesminutes
Cook Time 8 minutesminutes
Freeze Time 1 dayday
Total Time 28 minutesminutes
Servings 14servings
Calories 123kcal
Ingredients
8ouncesof mozzarella cheese, cubed
1.5cupspanko bread crumbs
1tspor so of Italian seasoning blend
1-2egg whites(slightly beaten)
approx 4oz Buitoni pesto
½tspgarlic powder
½cupof flour
olive oil cooking spray
TOOLS NEEDED
Aluminum foil lined baking sheet/pan
Wire baking/cooling rack
Instructions
Cube and freeze your mozzarella 12-24 hours ahead of time.
To freeze, lay cubes flat on a plate for 15-20 minutes and then move to a plastic baggie or covered bowl to freeze even further. This prevents sticking and also is a fabulous method for freezing fruit and veggies!
Preheat oven to 425 degrees F.
Keep mozzarella cubes frozen until you have set up your ingredients into dipping bowls and preheated the oven.
Combine seasoning blend and panko in a shallow bowl.
Keep egg whites, flour, and pesto in separate bowls for dipping.
Dipping order: Flour - Pesto - Egg Whites - Panko
Move quickly so your balls don't begin to defrost, lol!
After each ball gets it's turn in each bowl, place your completed mozzarella balls on your wire rack (the one you put on top of a aluminum foil lined cookie pan) after spraying/greasing the rack with olive oil.
Once all your balls are in place (this is technical terminology people!) spray them with a light coat of your cooking spray and bake for 8-12 minutes, or until golden brown on the outside and soft and stretchy on the inside. Enjoy immediately.
Notes
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!