Anyone who knows me knows I’m not a football person. I only know the basics: a touchdown is worth 6 points plus a shot at an extra point, Peyton Manning is the man, and football makes a great excuse for buffalo wings.
But because I have yet to perfect my own boneless recipe, and because a hopeful Broncos Super Bowl is just a few weeks away, I thought I’d share these already incredible buffalo goat (and blue) cheese balls to get you going. They have all of the cheesy goodness of gougères combined with the finger-lickin wonder that is Frank’s Red Hot Sauce. There’s also the added bonus that these are oven-“fried” which makes them marginally better for you…until you dip them in ranch.
A friend of mine asked that I post some diet-friendlier recipes, and these were my answer. Not sure I delivered there, but sometimes I just can’t help myself, especially not on a Fryday when the Broncos are just days away from kicking some major Patriots butt. So oven-fried buffalo goat cheese balls it is.
To be perfectly honest with myself and you, I’m letting you know that there’s no real need to dip these in anything else. They’re plenty flavorful as they are and the blue cheese is already baked in. I just wanted to double down with ranch dressing. because we all know everything tastes better doused in it. It was definitely the right wager, but don’t let my poor-eating habits sway you.
Here’s a peek inside. Warm, gooey goat cheese and blue cheese.
I had about 6 of these and my mouth is watering just looking at them. Good thing the Super Bowl isn’t far and I’ll be making them again soon. I suggest you do the same.
I hope you have yourself a great weekend. I’ll be using mine to take care of some much needed cleaning, reading and, I can’t believe I’m saying this, football watching. Go Broncos!
- 10 ounces goat cheese, cold
- ½ cup blue cheese crumbles
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- ½ cup (1 stick) butter, melted
- ½ cup Frank's Red Hot sauce
- 1 teaspoon seasoned salt
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper or a silicone mat, set aside.
- In a medium bowl, combine the goat cheese and blue cheese crumbles, and mash together.
- Next, form the cheese balls by rolling the mixture into about 24 balls and place them on the prepared baking sheet.
- Place beaten eggs and breadcrumbs in two separate shallow dishes.
- Dip the goat cheese balls in the eggs first, then drop them into the panko breadcrumbs, rolling them around gently until fully coated.
- Place coated cheese ball on the baking sheet, and repeat until all 24 balls are coated.
- Bake in the oven for 15 to 20 minutes or until golden and crisp. Another indicator for when these are ready is when one ball bursts open. Take them out before any more do the same.
- Allow the balls to set for 5-10 minutes before tossing with the buffalo sauce.
- To make the buffalo sauce sauce, combine melted butter, hot sauce and seasoned salt in a medium bowl. Whisk with a fork until combined.
- Once the goat cheese balls have cooled off a little, use a fork and dip each ball in the buffalo sauce and cover completely. Drip off any excess sauce and place them back on the baking sheet.
- Throw them back in the oven for another five minutes.
- Remove from the oven and let sit for 10 minutes to keep them from crumbling.
- Serve with ranch or buffalo sauce for more dipping.