Pizza Balls

Pro tips

• Soften cream cheese fully before mixing so it combines smoothly with other cheeses and pepperoni without lumps.
• Keep oil at a steady 350–375°F; use a thermometer to prevent temperature swings that cause uneven browning.
• Don't overfill each ball—use about 1 tablespoon filling per ball so the cheese doesn't leak out during frying.
• Chill formed balls for at least 30 minutes before frying to help them stay intact and develop a crispier crust.

Substitutions

• Pepperoni → Italian sausage or diced ham (same amount, adjust seasoning as needed)
• Cream cheese → ricotta cheese (use slightly less as it's wetter)
• Mozzarella → provolone or a mozzarella-cheddar blend (maintains melting and flavor)

Storage & make-ahead

Store cooled pizza balls in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 5–7 minutes until warmed through.

Equipment

deep fryer or heavy-bottomed pot · thermometer (candy or instant-read for oil temperature)

Can I make pizza balls ahead of time?

Yes. Form and refrigerate unbaked balls for up to 24 hours, then fry from cold. This helps them hold their shape better during cooking.

How do I know when pizza balls are done?

They're done when the exterior is golden brown and crispy, typically 2-3 minutes per batch depending on size and oil temperature.

What oil temperature is best for frying pizza balls?

Heat oil to 350–375°F. Too cool and they'll be greasy; too hot and the outside burns before the cheese inside melts.

Can I bake pizza balls instead of frying?

Yes, bake at 375°F for 12–15 minutes until golden, though frying produces a crispier exterior and better cheese pull.

What can I serve with pizza balls?

Marinara sauce, ranch dressing, or garlic aioli are classic dipping options that complement the cheese and pepperoni filling.