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?