This Viral Cheese Balls recipe has been my go to healthy snack! With only 2 ingredients and 8 grams of protein, I could not be more obsessed. The hype is 100% justified!
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Crispy Parmesan Balls are the Best Low Carb Snack
I’m always looking for satisfying, high protein, low carb recipes to incorporate into our diet, and this one checks all the marks. Crunchy with a melt in your mouth center, these make a great crispy finger food without any of the extra guilt.
These little bites are guaranteed to have a permanent spot in your snacking rotation.
Pro Tip
For the ultimate texture and flavor, buy a block of Parmigiano Reggiano or high quality Parmesan and grate it finely at home using a microplane or the fine holes of a box grater.
Viral Air Fryer Cheese Balls
This two ingredients Italian appetizer recipe is easy, low carb and have a delicious crunchy texture. An irresistible bite sized Parmigiano balls perfect when paired with Marinara sauce.
Servings: 7 Cheese Balls
Instructions
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Line a baking sheet or a plate with parchment paper and set aside.
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Grate the cheese and place in a bowl.
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Lightly beat the egg whites then add then to the parmesan.
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Mix well then form into 1 ½ tablespoon balls pressing well with your hands to pack them well.
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Place formed balls on your prepared baking sheet and freeze for a couple of hours until firm.
Notes
- I recommend using Parmigiano Reggiano , but Parmesan cheese is still a good and cheaper substitute just make sure to not use the pre shredded ones.
- Freezing solidifies the fats in the cheese and allows the egg white to build a structure before the cheese completely liquefies. If you try to cook them straight away, they will spread out into cheese pancakes.
- Storage: These are better enjoyed fresh but if you have leftovers, place them in an airtight container and refrigerate for 1 days. Reheat in the oven or the air fryer.
Nutrition
Calories: 84kcal | Carbohydrates: 1g | Protein: 8g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 338mg | Potassium: 32mg | Sugar: 0.2g | Vitamin A: 158IU | Calcium: 240mg | Iron: 0.2mg
FAQs
It is highly recommended to stick to just egg whites. The yolks contain a high amount of fat, which can cause the cheese balls to spread out too much and lose their shape while cooking. Egg whites act as a clean, protein-rich binder that yields a much lighter, crispier texture.
This usually happens because the cheese balls weren’t frozen long enough. Ensure they are frozen solid (at least 2 hours).
Hard, aged cheeses like Parmigiano Reggiano, Parmesan, Pecorino Romano, or Grana Padano work best for this specific recipe because of their low moisture content and structural integrity when melted. High-moisture cheeses like Mozzarella or Cheddar will melt much faster and will likely flatten completely unless mixed with a traditional flour/breading binder.
These crispy bites are undoubtedly best enjoyed fresh out of the air fryer when the texture is at its peak. However, if you happen to have leftovers, store them in an airtight container in the refrigerator for up to 1 day.
To Reheat: Avoid the microwave at all costs, as it will make the cheese rubbery and soggy. Instead, pop them back into the air fryer at 350°F for 2–3 minutes, or in a 350°F oven for 5 minutes until they crisp up again.
Make a garlic herb variation by mixing in ½ teaspoon of garlic powder and 1 teaspoon of dried Italian seasoning or finely chopped fresh rosemary into the cheese mixture before shaping. Add a pinch of red pepper flakes for a spicy kick. Or mix in a few drops of high-quality truffle oil into the egg whites for a sophisticated, gourmet twist perfect for holiday hosting.
Make Ahead
You can shape these cheese balls and keep them frozen on a tray for up to a month! Once they are frozen solid, transfer them to a freezer safe Ziploc bag. Whenever a craving strikes, just grab a few and air fry them directly from frozen, no thawing required!
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