These little balls of chewy, cheesy goodness can be bought in every bakery across brazil. With a soft crust and tender interior, they are a perfect snack or breakfast. They may taste like they are a lot of work, but really the recipe is super easy and made with simple ingredients - there are no substitutions for the tapioca flour, but it can be found at most grocery stores in the Asian section.
Total Time
35min
4.7
6 Ratings
Author: Arthur Paz de Souza at SideChef
Servings:
12
Ingredients
•
3 2/3
cups
Tapioca Starch
•
1
cup
Whole Milk
•
1/2
cup
Vegetable Oil
•
2
Farmhouse Eggs® Large Brown Eggs (sponsored)
•
1
cup
Shredded Mozzarella Cheese
•
1 1/2
cups
Grated Parmesan Cheese
•
1
tsp
Salt
Cooking Instructions
1.
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2.
In a large bowl, whisk to combine the Tapioca Starch (3 2/3 cups) and Salt (1 tsp). Set aside.
3.
In a small saucepan over medium heat, warm the Whole Milk (1 cup) and Vegetable Oil (1/2 cup).
4.
Add the hot milk/oil to the bowl with the tapioca and salt. Stir with a wooden spoon until fully combined - it will be quite crumbly and gummy at this point. Let it cool to the touch.
5.
To a mixing bowl, add Shredded Mozzarella Cheese (1 cup), Grated Parmesan Cheese (1 1/2 cups), and Farmhouse Eggs® Large Brown Eggs (sponsored) (2). Mix until combined.
6.
Add the egg cheese mixture to the cooled dough and mix until everything is combined. Start with a wooden spoon, and then finish with your clean hands to really combine everything.
7.
Form 2-inch balls and place them on the prepared baking sheet 1-inch apart (they will spread, but not too much).
8.
Bake for 15-20 minutes, or until the tops are very lightly browned. Overcooking will result in a hard crust!
9.
Serve warm.
Author's Notes
Balls may be frozen on the baking sheet after step 7, then transferred to an airtight container and baked when desired - simply add 5-10 minutes onto the baking time.
Nutrition Per Serving
CALORIES
305
FAT
15.5 g
PROTEIN
7.1 g
CARBS
36.0 g
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