Mozzarella Balls

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Guess what.

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I deep fried cheese today.

AND I deep fried them in my pizza dough. I am so damn irresponsible. But, can I tell you something?

These are straight up Rock Stars.

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Oh, and-

I made three different dipping sauces for them. Aaannndddd…my dear daughter Katelyn and her friend, Hannah, helped me out with these.


I love when my family gets involved with my cooking and blogging. It was extra fun because they’re crazy giddy little teens.

Ok, it’s true, I’m not liking the fact that they look like they’re 20 and they’re only 15. Is it the hormones in the chicken these days? That would be a big fat no. Maybe Hannah, but my daughter doesn’t eat chicken. Or any meat, for that matter.

Peanut butter doesn’t do that.

For the dipping sauces, I made hot jalapeno raspberry, traditional marinara, and a homemade enchilada sauce.

IMGP3682My favorite was the jalapeno raspberry.

Of course.

Katelyn loved the marinara.


Let me introduce my beautiful taste testers –




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I loved having my daughter involved in my work, even though she hates food. Except chocolate. And cheese. And bread. Oh, and jalapenos. And more cheese. Oh, and I’ve gotten her addicted to Cholula. Oh, hold on, I forgot to mention she has developed this amazing veggie sammy that we will be posting later. It’s outstanding and very post-worthy. I’m hoping some of my foodie passion will rub off on her.

*Ah* – to be 15 again.


Here’s your printable-

Mozzarella Balls

Mozzarella Balls


  • 1 1/2 cups warm water
  • 1 packet yeast
  • 4 cups all purpose flour
  • 1 tsp salt
  • 1/3 cup olive oil
  • 1 lb. mozzarella cheese, diced into 1/2" pieces
  • Dried basil
  • Sea salt
  • Jalapeno Raspberry Sauce
  • 1 jalapeno pepper, diced
  • 2 tbsp raspberry jam
  • 1 tsp sugar
  • 1/2 cup water
  • Marinara Sauce
  • 1 cup tomato sauce
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp red wine vinegar
  • 1 tsp salt
  • 1 tsp fennel
  • Enchilada Sauce
  • 3 tbsp flour
  • 3 tbsp chili powder
  • 1 tsp cocoa
  • 1/2 tsp garlic powder
  • 2 tbsp salt
  • 1 tbsp oregano
  • 2 1/2 cups water
  • 1 cup tomato sauce


  • Combine the water and yeast in the bowl of a stand mixer; let sit for 10 minutes.
  • Stir on low and add flour, salt and olive oil.
  • Mix on medium until the dough pulls away from the bowl; adding more flour if needed.
  • Add to an oiled bowl and cover for at least an hour.
  • Preheat oven to 450 degrees and spray a baking sheet with nonstick spray.
  • Break off about a tablespoon chunk of dough and make it a smooth circle.
  • Add a chunk of cheese in the center, and wrap the rest of the dough around it.
  • Continue with the rest of the cheese and dough.
  • Sprinkle with basil and salt and bake for 8-10 minutes, until golden brown.
  • Whisk together the jalapeno, raspberry, sugar and water. Heat over medium high until it starts to boil; remove from heat and put in a cute little bowl.
  • Do the same with tomato sauce through fennel.
  • For the enchilada sauce, combine all dry ingredients, add water and whisk to combine over medium heat. Add tomato sauce and whisk until thickened.
  • Serve mozzarella balls with sauces.

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