Pepper Jack Cheese Balls Recipe

Prepare cheese mixture

Grate or finely shred the pepper jack so it measures approximately 2 cups. In a medium mixing bowl, beat the softened cream cheese until smooth. Add the grated pepper jack, chopped green onions, chopped cilantro (if using), garlic powder, onion powder and 1 tsp salt. Mix thoroughly until evenly combined. The mixture should be moldable but not runny.

Form balls

Using a small cookie scoop or tablespoon, portion the cheese mixture into 1-inch balls (about 18–24 balls depending on size). Place formed balls on a parchment-lined tray and refrigerate for at least 30 minutes to firm up (or 10–15 minutes in the freezer for faster chilling).

Set up dredging station

Place the flour in a shallow bowl. In a second shallow bowl, whisk the 2 eggs with 2 tablespoons milk until uniform. In a third shallow bowl, combine the breadcrumbs and optional cornmeal. Season the breadcrumbs lightly with a pinch of salt and pepper.

Coat the cheese balls

Working with chilled cheese balls, roll each ball first in flour, shaking off excess, then dip into the egg wash, allowing excess to drip off, and finally press into the breadcrumbs to fully coat. For extra assurance against leaking, repeat the egg and breadcrumb step for a double coat. Place coated balls back on the parchment-lined tray and refrigerate for 15–20 minutes to set the coating.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 1 to 1.5 inches (roughly 1 cup should be enough for a small pan). Heat the oil over medium heat until it reaches 350°F (175°C) or until a breadcrumb dropped into the oil sizzles and browns in about 30–40 seconds. If you don't have a thermometer, maintain moderate heat so the coating browns without burning before the inside softens.

Fry the cheese balls

Fry the cheese balls in batches (do not overcrowd) for 2 to 3 minutes, turning as needed, until golden-brown and crisp. Use a slotted spoon to transfer them to a paper towel-lined tray to drain. If the cheese begins to ooze excessively, reduce the oil temperature slightly and/or shorten cook time in subsequent batches.

Keep warm

If serving multiple batches, keep finished cheese balls warm in a 200°F (95°C) oven on a wire rack placed over a sheet tray while frying remaining batches to maintain crispness.

Mix sauce

In a small bowl, whisk together 1 cup mayonnaise, 1 tablespoon sour cream, 2 tablespoons buttermilk, 1 teaspoon apple cider vinegar and 1 teaspoon lemon juice until smooth. Stir in 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon sugar, 1 teaspoon salt and 1/2 teaspoon black pepper. Fold in the chopped dill, chives and parsley.

Chill

Refrigerate the ranch sauce for at least 30 minutes (preferably 1 hour) to allow flavors to meld. Taste and adjust seasoning before serving.

Arrange the warm pepper jack cheese balls on a serving platter, garnish lightly with chopped parsley, and serve immediately with the chilled MK Ranch dipping sauce alongside.