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Cheesy Parmesan Mozzarella Bites are my go-to party snack because everyone loves that crispy bite with melty cheese inside. They come together quickly and make the perfect finger food for gatherings family movie nights or any time you need an irresistible savory treat.
I first made these when my kids asked for something fun and melty for their birthday party. The platter was picked clean before I even sat down.
Ingredients
- Shredded mozzarella cheese: provides a stretchy melty filling so look for whole milk mozzarella for extra creaminess
- Grated parmesan cheese: brings saltiness and nutty depth choose fresh grated for the best flavor
- Panko breadcrumbs: create a super crisp coating try to buy unseasoned panko for control over seasoning
- Large eggs: act as the glue to hold the coating together pasture-raised eggs give a rich color
- Salt and pepper: brighten everything up use freshly ground pepper for the best taste
- Fresh parsley (optional): adds color and freshness if you have it on hand pick vibrant green bunches for the most flavor
Step-by-Step Instructions
- Mix the Cheeses:
- In a large bowl combine the mozzarella and parmesan cheeses mixing with your hands until well distributed. Squeeze gently to encourage the cheeses to stick together. The mix should loosely hold its shape when pressed.
- Prepare the Egg Wash:
- In a separate bowl whisk the eggs with salt and pepper. Beat the eggs until well combined and slightly frothy to help the coating stick.
- Shape and Coat the Bites:
- Scoop out about two tablespoons of the cheese mixture and form into balls the size of a golf ball. Press together firmly but do not compact too hard or the cheese will not melt evenly. Dip each cheese ball into the egg mixture rolling to coat thoroughly.
- Bread the Bites:
- Roll each egg-coated cheese ball in panko breadcrumbs gently pressing breadcrumbs on all sides so they adhere in a thick even layer. Shake off any excess crumbs.
- Bake the Bites:
- Place the coated cheese balls on a baking sheet lined with parchment paper leaving space between them so the air circulates. Bake in a preheated oven at four hundred degrees Fahrenheit for fifteen to twenty minutes or until crispy and golden brown on the outside. Let them cool for two minutes before serving so the cheese can set slightly.
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Mozzarella is my favorite part because it gives that dramatic cheese pull when you break a bite open. My daughter actually started rating her favorite snacks on "stretchy cheese factor" after we made this recipe together at her birthday party.
Storage Tips
Store any leftover bites in an airtight container in the refrigerator for up to three days. To reheat place on a baking sheet in a hot oven for five to six minutes until warmed through and crispy again. Avoid microwaving which will make them soft not crunchy.
Ingredient Substitutions
For a smoky flavor try replacing some mozzarella with smoked gouda or provolone. Gluten-free panko works if you need a gluten-free snack. You can use dried herbs like oregano or basil in the breading for extra Italian flair.
Serving Suggestions
Serve with warm marinara sauce or ranch dip for dunking. Add a platter of olives and cured meats for a Mediterranean appetizer spread. They also make a fun topping for a bowl of tomato soup on chilly nights.
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Recipe FAQs
- → Can I use a different type of cheese?
You can substitute part of the mozzarella or parmesan with cheddar or provolone for a unique twist, but the texture may vary.
- → How do I store leftovers?
Cool completely and store in an airtight container in the fridge for up to 3 days. Reheat in the oven for best crispness.
- → Can I make them ahead?
Yes, you can assemble the bites and refrigerate them uncooked for several hours. Bake just before serving for peak freshness.
- → Can these be frozen?
Freeze unbaked bites on a tray until firm, then store in a freezer bag. Bake from frozen, adding a few extra minutes to the cook time.
- → What dips go best with these bites?
Pair them with marinara, ranch, or garlic aioli for extra flavor and a satisfying dipping experience.