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A close-up shot of golden crispy fried goat cheese balls on a platter.

Herbed Goat Cheese Balls with Four Dipping Sauces

These elegant herbed goat cheese balls are a delightful appetizer, pan-fried or baked to golden perfection. Served with four distinct dipping sauces—Honey-Rosemary Drizzle, Balsamic Glaze, Spicy Apricot Jam, and Roasted Red Pepper Dip—they offer a variety of flavors to please every palate.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 servings
Calories 400 kcal

Equipment

  • medium bowl
  • small cookie scoop
  • shallow plate
  • plate or baking sheet
  • parchment paper
  • large non-stick skillet
  • tongs
  • small saucepan
  • small serving bowl
  • small food processor or blender

Ingredients
  

For the Goat Cheese Balls:

  • 10-11 ounces plain goat cheese log, softened at room temperature
  • 1/4 cup finely chopped fresh chives
  • 1/4 cup finely chopped fresh parsley
  • 1/4 teaspoon black pepper
  • 1 cup Panko breadcrumbs for coating
  • 2 tablespoons olive oil for pan-frying, or non-stick spray for baking

For the Honey-Rosemary Drizzle:

  • 1/4 cup honey
  • 1 sprig fresh rosemary, finely chopped
  • red pepper flakes optional, for a hint of heat

For the Balsamic Glaze:

  • 1/2 cup balsamic vinegar
  • 1 tablespoon brown sugar optional, for a sweeter glaze

For the Spicy Apricot Jam:

  • 1/2 cup apricot jam or preserves
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon sriracha or other hot sauce adjust to taste

For the Roasted Red Pepper Dip:

  • 1/2 cup roasted red peppers from a jar, drained
  • 1 clove garlic
  • 2 tablespoons Greek yogurt or sour cream
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper to taste

Instructions
 

Preparing the Goat Cheese Balls:

  • In a medium bowl, combine softened goat cheese with chopped chives, parsley, and black pepper, mixing gently until just combined.
  • Roll the goat cheese mixture into small, bite-sized balls (about 1 inch in diameter), yielding approximately 18-20 balls.
  • Gently roll each ball in panko breadcrumbs on a shallow plate, ensuring full and firm coating.
  • Chill the coated goat cheese balls on a parchment-lined plate for at least 30 minutes to firm them up.
  • For pan-frying, heat olive oil in a non-stick skillet over medium heat, then cook balls for 2-3 minutes, turning until golden brown and crispy.
  • Alternatively, for baking, preheat oven to 400°F (200°C), arrange balls on parchment paper, and bake for 8-10 minutes until lightly golden and softened.

Preparing the Dipping Sauces:

  • For the Honey-Rosemary Drizzle, gently heat honey with chopped rosemary and optional red pepper flakes over low heat for 2-3 minutes, then let steep.
  • For the Balsamic Glaze, simmer balsamic vinegar (and optional brown sugar) over medium-low heat for 8-12 minutes until syrupy, then cool.
  • For the Spicy Apricot Jam, combine apricot jam, apple cider vinegar, and sriracha in a small bowl, mixing until smooth.
  • For the Roasted Red Pepper Dip, blend drained roasted red peppers, garlic, Greek yogurt, and lemon juice in a food processor until smooth, then season with salt and pepper.

Notes

For crispiest results, pan-frying the goat cheese balls is recommended. If baking, a light spray of cooking oil can enhance crispiness. All sauces can be made ahead of time and refrigerated. Serve the goat cheese balls warm with the sauces for the best experience.