July 21, 2024


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Cooked ham and cheese balls, nice appetizers | Recipes for Kids

2 min read
Cooked ham and cheese balls, nice appetizers | Recipes for Kids

These little balls of cooked ham and cheese will really please the little ones. They are great! I could not eat only 3 or 4 which would be normal, I started and there was no way to stop… I’m not going to tell you what I ate, out of shame but I’m sure you get an idea.

They are very rich, they have the delicious flavor of cheese along with the pieces of cooked ham. A delicious combination that the little ones will love. In addition, they have bechamel… I don’t know why but all the recipes that have bechamel in their preparation herald success with the little ones, has it happened to you?. Check out more only at Pet Pooja.

Once you have made the dough for the ham and cheese balls, let it cool down a bit, just enough so as not to burn yourself. Do not do as I did that I burned a little. Patience please…

I hope you like these cooked ham and cheese balls and that you prepare them on more than one occasion.

Cooked ham and cheese balls


  • 200g diced Emmental cheese
  • 100g diced cooked ham
  • 60g fresh spring onion
  • 40g olive oil
  • 2 eggs
  • 80g Cornstarch
  • 800g milk
  • Pepper
  • 1 teaspoon salt


  • Bread crumbs
  • I beaten egg

How to make ham and cheese balls

In a saucepan, add the oil and let it start to heat up. Then, we incorporate the chopped onion and poach.

Add the Cornstarch and fry the flour well without burning it. Add warm milk little by little without stopping stirring with the rod to prevent lumps from forming. If for whatever reason lumps are formed and we cannot dissolve them… no problem!, we pass the blender.

Add a little pepper, salt, diced cooked ham and diced cheese, mix well. Let cool to room temperature.

Once the dough is warm and does not burn, form small balls, pass through breadcrumbs, beaten egg and again breadcrumbs and fry in plenty of hot oil.

Let the cooked ham and cheese balls rest on kitchen paper. Serve hot.

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