Buffalo Cheese balls

Makes about 20-24. Serve as an appetizer or finger food for a movie or football afternoon with celery sticks for the cool crunch to the fiery flavor. You can either bake these or quickly fry them in olive oil.  Equally delicious options.

  • 1/3 cup rice flour
  • 1 pinch black pepper
  • 1-1/2 cups Margot’s Morsels Rockin’ Rosemary or Killer Garlic, crushed into fine crumbs
  • 1 large egg, beaten
  • 1 log (10 ounce) goat cheese
  • chopped green onions or chives, for serving
  • Optional: oil for frying, if you choose to fry instead of oven bake

Buffalo sauce

  • 4 tablespoons salted butter or ghee, melted
  • 1/4 cup extra virgin olive oil
  • ½ cup red hot sauce of your choice
  • 3/4 teaspoon seasoned salt
  • 1 pinch black pepper

 In a medium bowl, place the rice flour and a good pinch of pepper.  In a shallow plate add the egg and 2 tablespoons water. Add the morsel crumbs to another medium sized bowl.

Roll the goat cheese into 20-24 balls (about 1 tablespoon each). Roll each goat cheese ball in the flour, then dip through the egg mix, and then dredge in the morsel crumbs. Place each on a baking sheet lined with parchment paper as you work. Freeze until firm (15-20 minutes).

Make the buffalo sauce. Whisk all ingredients together in a small bowl. If the butter firms up, warm the sauce, just slightly, in the microwave. 

Place in a preheated oven (400° F) for 15 to 20 minutes or until golden and crisp. Allow the balls to set for 5-10 minutes before serving. If you prefer, you can quickly fry these in 1-1/2 inches of olive oil.

To serve, arrange the cheese balls on a serving plate and drizzle with buffalo sauce. Sprinkle with chives or green onions. And use ranch dressing made thicker, using yogurt or sour cream, for dipping. 

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