These Brazilian cheeseballs are fun, and although messy, are super-easy to make and are traditionally served with soup or at brekky. Best of all, they are gluten-free so are great for those with Coeliac disease or gluten intolerance.
Recipe source: inspired by Ligia, our Garden Specialist from 2011 to 2013
Makes: 30 cheese balls, give or take
What to do:
- Preheat the oven to 180C.
- Measure out the manioc starch and then sieve into a bowl with the salt.
- Grate the cheese and add to the bowl.
- Crack the eggs into the other bowl and lightly whisk with the fork.
- Measure out the milk and vegetable oil and add to the eggs. Stir to incorporate, then pour into the flour and stir thoroughly.
- Ladle all the ingredients into the blender and blend until smooth.
- Grease the muffin tins with a little oil.
- Ladle out the mixture into the holes of the muffin tins until each hole is just over ½ full.
- Bake for 20 minutes, swapping trays halfway, until golden and cooked through.
- Carefully tip out onto serving plates.
*this can be found in the Brazilian section of your local exotic grocer! Tapioca flour or arrowroot flour can also be substituted successfully.
Notes: What are arrowroot, tapioca and manioc? What else do we use the blender for? What happens to the balls as they cook? What language do they speak in Brazil?
Have you seen any other substitutes for the manioc? I tried pal de queijo in portugal and would love to make some, but not sure i can find manioc starch.