Baked Mozzarella Balls

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Mozzarella sticks have longbeen one of my favorite appetizers.  Infact, on one of my very first dates in high school, I was too nervous to choosea meal, so all I ordered was a basket of mozzarella sticks.  Really.
While I still love those mozzarellasticks at a restaurant…ooey…gooey…crispy!  Ah!   Ijust simply can’t bring myself to fry them at home.  Something about actually seeing and smellingall of that oil gives me the heeby jeebies.
So of course, it then cametime to bake some!  And oh my gosh!  These were so delicious!  They’d be super fab on their own, but pairedwith marinara or tomato soup they are Ah-mazing!

Recipe Notes:*Beware of the time on these! You must freeze the cheese overnight for this recipe to be a success!

Baked Mozzarella BallsRecipe from Peas & Crayons
8 oz mozzarella cheese, cut inchunks¼ cup flour1-2 egg whites, whisked¼ cup panko bread crumbs½ tsp Italian seasoning (or adash each basil, oregano, marjoram, & garlic powder)
Place the mozzarella chunks,spaced apart on a baking sheet.  Freezefor 1-2 hours, then move to a freezer bag and continue freezing overnight.
Preheat the oven to 425degrees F and place a cooling rack on top of a baking sheet (the mozzarellachunks should still be in the freezer at this time).
Set three small, shallowbowls, side by side, next to the prepared baking sheet.  In the first bowl, place the flour.  Egg whites in the second bowl, and pankocrumbs and Italian seasoning combined in the third.
Take the mozzarella chunksfrom the freezer.  Working quickly, dunkeach chunk into the flour, followed by the egg white (let the excess drip off)and lastly into the panko mixture.  Placeeach coated cube onto the prepared baking sheet (on top of the coolingrack).  Once the mozzarella balls are allcoated, place the baking sheet into the oven and bake for 8-12 minutes or untilthe mozzarella balls are browned and the cheese is melted.
Serve as an appetizer or atopa delicious bowl of tomato soup.

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