These delightfully chewy, cheesy bread balls are really easy to make and totally delicious. They go perfectly with a morning coffee and are gluten free. You may need to slightly adjust cooking times and temperatures to suit your oven, but this should serve as a very good starting point.
Ingredients (makes around 20 golf ball-sized breads)
- 230ml (1 cup) whole milk
- 120ml (1/2 cup) vegetable oil
- 1 tsp salt
- 285g (10 oz) polvilho azedo (tapioca starch)
- 2 medium eggs, beaten
- 170g (6 oz) grated parmesan (or experiment with other cheeses, blend several varieties, etc)
- Preheat oven to 230°C (450°F).
- Gently heat the milk, oil and salt in a saucepan until almost (but not quite) boiling.
- Transfer the milk mixture to a mixing bowl and add the polvilho/tapioca starch. Stir well.
- If you have a stand mixer you can now transfer the mixture into the mixer bowl and process on slow for a minute or two. Otherwise just give it a steady stir with a wooden spoon for a minute or two. This gives the mixture time to cool down a little before the next step.
- Add half the beaten eggs and continue processing/stirring for a minute or so until they are fully integrated.
- Add the rest of the eggs and keep mixing until reasonably smooth (a few lumps don’t matter).
- Add the cheese and keep mixing. It may look a bit sludgy but just do your best to get everything well mixed – it’s going to be fine.
- If you can, chill the mixture in the fridge or freezer for 30-60 minutes – it will make the next step easier.
- Form the mixture into ping-pong sized balls. You will probably find the mixture sticks to your hands/fingers a lot. This process is much easier if you have wet hands as it stops the sticking (have a bowl of water ready so I can dip your hands in every so often).
- Place the cheese balls on a greased baking tray or parchment. Try to leave a reasonable space between them as they will puff up in the oven.
- Place the tray in the oven and at this point reduce the temperature to 180°C (350°F). Bake for 20-25 minutes or until the balls have puffed up nicely (see below).
- Place on a cooling rack for 15 minutes if you can wait that long.
The finished cheese bread balls should be served warm. They should be chewy in the middle but not too gooey (a matter of taste I guess). They’re delicious on their own or try cutting them open and filling something yummy.
You can freeze the mixture before or after baking without any ill effects. Enjoy!