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Cheese spaghetti balls

Pooja Jhunjhunwala

With fall here we need cozy warm food and for me these Cheese Spaghetti balls are just that. Crispy balls filled with cheese, spaghetti and so much goodness! My mother would make this for us on special occasions and what a great it was. These are perfect appetizers for the cold weather. A perfect vegetarian appetizer recipe for thanksgiving. Cheesy & full of flavor these are a delicious indulgent recipe. You can deep fry or air fry them!

Happy Cooking!

Servings: 10-12 pieces

Prep Time: 40 mins

Cooking Time: 10 mins

Total Time: 50-60 mins


Ingredients: 

  • 2.5 oz spaghetti 

  • 1/2 cup boiled and mashed potatoes

  • 1/2 cup finely chopped red Onion 

  • 1/3 cup chopped Green onion

  • 2 chopped green Chili

  • 1.75 cup shredded mozzarella or Amul Cheese 

  • 1 tsp Cumin powder

  • 1/2-1 tsp Salt as per taste

  • 1/2 tsp Garlic powder

  • 1/4 tsp black Pepper

  • 1/4 tsp Sugar 

  • 1/4 tsp Black salt 

  • 1/4 cup Flour 

  • 1/3 cup Water 

  • 1/2 -3/4 cup Bread crumbs 

Directions: 

  1. Break spaghetti into 4-5 pieces. (yes I know breaking pasta is a sin, but we need to for this to shape them)

  2. Boil them in boiling salted water till al dente and drain it.

  3. In a bowl add the mashed potato, cheese, boiled spaghetti, red onions, green Chilis, green onions, cumin powder, salt, black pepper, sugar, black salt and mix. The mixture should be able to hold its shape.

  4. In another bowl mix flour, water and a pinch of salt and keep aside. Spread our breadcrumbs on a plate/ bowl as you like to coat.

  5. Divide the spaghetti mixture into 10-12 divisions. Roll them into balls or I like to make them as a rounded rectangle.

  6. Coat them in the flour mixture and then in breadcrumbs. Repeat the flour and bread crumb coat a second time to get that crispy shell.

  7. Deep fry: Heat oil for frying. Deep fry the spaghetti balls in med- hot oil around 350F till golden brown and cooked through.

  8. Air fry: Freeze the spaghetti balls for 15-20 mins. Preheat the airfryer at 380F for 5 mins. Spray/brush oil over them and cook for 15-18 mins till golden brown. Flip it midway and brush with more oil if needed.

  9. Serve immediately with chili sauce or ketchup.

Notes/Tips:

  • If you don’t break the spaghetti into smaller pieces, it’ll keep sticking out when shaping.

  • If you want it cheesier you can increase the cheese by 1/2 cup.

  • Potatoes help to bind it.

  • Double coating helps them bursting in the air fryer or deep fryer. It also makes it crispier.

  • If you’re making it for kids skip the green chilis.