Sun-dried tomato & Caramelized Onion Goat Cheese Balls

A simple, but oh so delicious appetizer idea to make during the holiday season, or really any time you want to impress! These are my Sun-dried tomato & caramelized onion goat cheese balls and they are so easy to make.

The Deets:
This is the perfect appetizer for New Year’s Eve—or really any occasion when you’re looking for an easy yet oh-so-delicious starter. Meet my sun-dried tomato and caramelized onion goat cheese balls! They’re the ultimate crowd-pleaser, combining tangy goat cheese with the rich flavors of sweet caramelized onions and sun-dried tomatoes. Everything is mixed together to create the perfect balance of creamy and savory, then coated in breadcrumbs and fried to golden perfection. To finish, drizzle with a touch of balsamic glaze for a hint of sweetness and acidity that ties it all together beautifully. It’s simple, elegant, and incredibly tasty! Let me know what you think in the comments if you try this one out! Be sure to check out more recipes here.

For the ingredients:
I always reach for Alessi sun-dried tomatoes and balsamic glaze because they have such a vibrant, authentic flavor that really elevates the dish. These ingredients add that little extra something that makes this appetizer unforgettable. Trust me, your guests will be asking for the recipe!

• Appetizers

Sun-dried tomato & caramelized onion goat cheese balls

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Ingredients

Serves 10 balls

1x2x3x

• ▢ 10 oz Goat cheese
• ▢ 1 Yellow onion 
• ▢ 2 tbsp Butter 
• ▢ 1/4 cup Finally chopped Alessi sun-dried tomatoes 
• ▢ Flaky sea salt
• ▢ Pepper
• ▢ Red pepper flakes
• ▢ 3/4 cup Flour
• ▢ 2 Eggs, beaten
• ▢ 2 cups Panko breadcrumbs
• ▢ Fry oil of choice 
• ▢ Balsamic glaze 

Instructions 

• Thinly slice the yellow onion and add to a skillet with 2 tbsp butter, a pinch of salt and pepper. Cook stirring often on medium to low heat for about 25 min or until the onion is cooked down and a deep brown.
• Add goat cheese to a bowl with caramelized onions, chopped sun-dried tomatoes, salt, pepper and red pepper flakes. Mix and then divide goat cheese into equal sized balls. Add to a parchment lined baking sheet and transfer to the freezer for until they freeze completely, about 45 min.
• Meanwhile, set out three shallow bowls and fill one with flour, one with beaten eggs, and one with panko. Season each with salt and pepper.
• When the goat cheese balls are fully frozen, dredge in flour, egg then breadcrumbs. Make sure to tap off excess between each bowl and work a few goat cheese balls at a time. Once all the balls are coated, transfer back to the fridge for at least another hour (or overnight) to get completely frozen again.
• Add fry oil to a deep pan and fill up about 1 inch. Heat oil until it gets between 350-360 degrees and then add goat cheese balls a few at a time. If you don’t have a thermometer to check oil, add a few breadcrumbs to the oil and see if they bubble. If they’re bubbling, the oil should be ready.
• Cook the balls about a minute and a half a side, or until they are golden brown. Transfer to a cooling rack. Drizzle with balsamic glaze. These are best served hot. Enjoy!

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