Pimento Cheese Boulettes Recipe

Make pimento cheese mixture

In a medium bowl, combine the softened cream cheese and mayonnaise until smooth. Stir in the grated sharp cheddar, drained diced pimentos, sliced green onions, garlic powder, smoked paprika, hot sauce (if using), kosher salt, and black pepper. Mix thoroughly until evenly combined and scoopable. Chill the mixture in the refrigerator for 20–30 minutes to firm up slightly; this makes forming boulettes easier.

Form boulettes

Line a baking sheet with parchment. Using a tablespoon or small cookie scoop, portion the chilled pimento cheese into 6 equal portions (about 2 tablespoons each). With slightly oiled or cold hands, quickly roll each portion into a compact ball (boulette) and place on the lined sheet. Return to the refrigerator for 10 minutes to firm while you prepare the coating and oil.

Prepare coating and oil

Place the flour in a shallow bowl, beat the egg in a second shallow bowl, and place the panko breadcrumbs in a third shallow bowl. Pour the vegetable oil into a small heavy skillet or sauté pan to reach about 1/4-inch depth and heat over medium until it reaches 325–350°F (moderate bubbling when a breadcrumb is dropped in). If you don't have a thermometer, test by dropping a small piece of panko: it should sizzle and brown in about 30–45 seconds.

Coat boulettes

Working quickly, dredge each chilled boulette first in flour (shake off excess), then dip into the beaten egg, then roll in panko to coat evenly. Place coated boulettes back on the parchment, giving them a little space so the coating sets.

Fry until golden

Fry boulettes in batches (do not overcrowd) for 1 to 2 minutes per side, turning gently with a slotted spoon or tongs, until evenly golden brown and crisp. The interior should remain soft and melty; avoid frying longer than needed. Remove to a paper-towel-lined plate to drain briefly.

Alternative (oven-baked)

For a lighter version, preheat oven to 425°F (220°C). Place coated boulettes on a parchment-lined baking sheet, lightly spray with oil, and bake 8–10 minutes until golden, turning once halfway through. Baking time may vary; watch closely so the cheese does not leak excessively.

While boulettes chill, combine red pepper jelly, apple cider vinegar, soy sauce, fresh lime juice, and finely chopped jalapeño in a small bowl or saucepan. Warm gently over low heat for 1–2 minutes, stirring, until the jelly loosens into a pourable sauce. If too thick, stir in water 1 tsp at a time to reach desired consistency. Taste and adjust seasoning — add more vinegar or lime for brightness, or more jalapeño for heat. Keep warm or let cool to room temperature before serving.

Arrange 3 boulettes per half-plate (6 total) or in a small cluster on an appetizer plate. Spoon 1–2 teaspoons of the pepper jelly sauce beside or lightly over each boulette. Garnish with microgreens or sliced chives and serve immediately while warm and melty. Provide extra sauce on the side if desired.