Cheese and Bacon Balls

Cheese and Bacon Balls

Fabulous dumpling-style balls with soup or as a canapé. Also great for lunches, parties and picnics.


4 rashers smoky bacon, cut into thin strips

¾ cup milk

1 clove garlic, crushed

1 tablespoon dried chives

½ cup vintage cheddar cheese or parmesan cheese

1 tablespoon butter

1 cup cornmeal

½ cup self raising flour

2 tablespoons cornflour

1 teaspoon baking powder

½ onion, finely diced

2 eggs, beaten

½ teaspoon salt, celery salt or chicken salt

Pinch of cayenne pepper

Oil for shallow frying or deep frying if preferred

Sauté bacon, garlic and onion in a little oil, allow to cool.

Combine the flours, cornmeal, baking powder, salt, spices and chives.  Add cooked bacon and onion, combing through flour so it is completely coated.  Add cheese and mix through.  Warm the butter and milk in a small saucepan, then add to batter with eggs until it forms a thick dough.

Warm enough oil in a pan to shallow (or deep) fry.

Make walnut-sized balls from the dough, rolling in a little extra flour before dropping into the oil and cooking until the balls are deep golden brown.

Serve warm or cold with salad or as part of a canapé platter.  Very more-ish!