This is a print preview of "Leafy Green CHEESE SESAME balls" recipe.

Leafy Green CHEESE SESAME balls Recipe
by Foodessa

Leafy Green CHEESE SESAME balls

An Italian flare influenced by a Middle Eastern delicacy during a holiday mingle. As an appetizer or as part of a meal, these bites are incredibly addictive.

For a dedicated post...refer to:

Rating: 4.5/5
Avg. 4.5/5 1 vote
  Italy Italian
  Servings: 16 small balls


  • . >(American / Metric measures)<
  • . > STEP-1:
  • . 1 big handful* packed, cooked leafy greens, water squeezed out (frozen greens can also be used)
  • . 3/4 cup (150g) Cottage cheese or Ricotta, well drained
  • . 1/2 cup (100g) Feta cheese
  • . 1/4 cup (40g) Parmesan cheese, grated
  • . 1 Tbsp. (15ml) Tomato paste
  • . 1 xLarge egg
  • . Seasoning: 1 tsp. (5ml) granulated garlic powder, 1/2 tsp. (2.5ml) sea salt, 1/2 tsp. (2.5ml) dried basil, 1/2 tsp. (2.5ml) dried Marjoram
  • . small handful flat parsley leaves (optional)
  • . 1 cup (80g) breadcrumb, packed
  • > STEP-2-Coating:
  • . 1/4 cup (60ml) e.v.Olive oil
  • . 1 cup (150g) Sesame seeds (lightly toasted** is optional)
  • .
  • . * About 1 bunch of fresh leafy greens such as: Broccoli Rabe, Spinach or any other of your choosing.
  • . ** Stovetop Toasting : Heat the sesame seeds in a pan on over medium heat. Toss them a few times until they start getting lightly golden. Remove immediately and let them cool in a dish.


  1. . STEP-1: Once the leafy greens have been completely squeezed of water, add them into a food processor. Then, except for the breadcrumbs, add the remaining ingredients . Pulse a few more times until a rough paste is combined. Now, scoop out this mix into a bowl in order to integrate the breadcrumbs until well combined. Pat down the mix and then cover with a plastic wrap. Refrigerate for a minimum of 1 hour up to overnight.
  2. . STEP- 2 ... Later: Pre-heat the oven at 400F/200C/Gas6. Position the rack in the center of the oven. Prepare a large, Silicon mat lined baking pan or simply line with parchment paper.
  3. . With the aid of a medium (2 Tbsps./ #30) ice-cream scoop, make packed and leveled portions. Gently, extract each onto the pan.
  4. . Prepare two small bowls to hold the oil and the other for the Sesame seeds. Then, gently coat one ball at the time into the oil first and then into the seeds. Place them back on the pan.
  5. . BAKE them for 20 minutes. Close the heat and leave them there for another 5 minutes. Remove them from the oven and let them rest on the pan for about 30 minutes before serving.
  6. . Serve them plain, with your dip of choice or other complementary sides. These can be made ahead of time and baked later as well as to be frozen after baking for later re-warming.
  7. . Flavourful wishes from Claudia's