These two ingredient Parmesan cheese balls are an easy Italian appetizer that comes together quickly with only Parmesan cheese and egg whites. They have a rich flavor, crunchy texture and are so delicious!

These Parmesan balls, also called Parmigiano balls or Parmesan pearls, are a tasty appetizer recipe that features Parmesan Reggiano as one of only two ingredients! This ‘king’ of Italian cheeses gives the balls rich flavor and makes them irresistible.

Cheese balls on a white square plate and a round plate.

The spherical balls are crunchy, bite sized and mouthwatering! While deep frying the cheese balls is most common, you can also bake them or use your air fryer.

As the Parmigiano balls puff up while cooking they give off an appetizing cheesy aroma that will have your family and friends flocking to the kitchen for a taste. These are great on their own or served with marinara or tomato sauce for dipping!

Why I Love This Recipe

2 Ingredients: It’s really that quick and easy for this Italian appetizer! Plus, it’s a great way to use leftover egg whites from recipes that only call for egg yolks.
Multiple cooking options: While deep fried will yield the best results, you can also bake these or use your air fryer for the same tasty results.
Versatile: Serve this appetizer on their own, with a dipping sauce or to accompany aperitivo.

Ingredients Needed

Egg whites: From two large eggs.
Parmigiano cheese: Freshly grated Parmesan cheese will have the best taste.
Oil: If you are deep frying these Parmesan cheese balls, you will need about ½ liter or 2 cups of oil. Canola oil is what I use most often, but peanut oil or vegetable oil would work.

Substitutions and Variations

Crunchier coating: After you have formed the balls, roll in seeds like poppy seeds or sesame seeds to make them a little more crisp.
Herbs: Add some fresh thyme to the Parmesan mixture for depth of flavor.
Spices: For additional flavor add some paprika, black pepper or even nutmeg to the Parmigiano and egg white mixture.
Dip in breadcrumbs: Before frying, dip the Parmesan balls into breadcrumbs to make them crispier!
Other cheeses: As long as it is an aged cheese that can be finely grated, it can be used to make these balls. Try Pecorino Romano, aged mozzarella cheese or provolone cheese!

How to Make Parmesan Cheese Balls

I love Parmesan cheese and appetizers so they are definitely one that I enjoy. For the complete recipe and instructions scroll to the recipe card at the bottom of the post.

To start, in a medium bowl lightly beat the egg whites, add the Parmesan cheese and combine well.

Mixing the egg whites and parmesan cheese in a white bowl.

Form the mixture into evenly sized balls and place on a parchment paper lined baking sheet. Chill.

To deep fry – place balls in hot oil for 2-3 minutes until golden brown then using a slotted spoon, remove from oil and transfer to a paper towel lined plate to remove excess grease. Repeat with remaining balls.

The fried cheese balls on a paper towel lined dish.

To bake – place the baking sheet of chilled cheese balls in the pre-heated oven until golden. If you wish you can flip the balls halfway through baking to ensure they are crispy on all sides.

For air frying – preheat the air fryer. Place Parmesan cheese balls in the air fryer basket and spray with olive oil. Cook until golden.

Parmigiano Reggiano Cheese Balls Serving Suggestions

In Italy, these are often served as an aperitif to whet the appetite before dinner! I love to serve them with Italian giardiniera, grilled vegetables or along with an antipasto charcuterie board. These Parmesan clouds can also be served along with any salad or main course!

Expert Tips

Freshly grated Parmesan cheese: While it is tempting to purchase pre-grated cheese, since this is one of only two main ingredients, it is very important to use high quality freshly grated Parmesan.
Trouble forming the balls: If your eggs are smaller, the mixture may have trouble holding together. Add a little more cheese until a well-structured ball is formed.
Chill the balls: Don’t skip this step! Especially if you are making these in the summer or have a warm kitchen! Otherwise you risk the balls crumbling.
Hot oil: If you are frying these balls, the oil needs to be heated to 350°F. If the balls are placed into the oil before it is hot, they will absorb too much oil and be greasy.
Shape of cheese balls: The shape will change depending on the cooking method used! They are more rounded when deep fried, flat on the bottom with the air fryer and quite flat when baked.

How do I know if my oil is ready for frying?

It’s very important that the oil is heated properly before frying the Parmesan cheese balls. The oil should be at 350°F before you place the balls into the oil. If you do not have a thermometer, dip a toothpick into the oil and if you see bubbles form the oil is ready to go.

What is the best Parmesan cheese to use?

Never use pre-grated cheese, using an aged Parmesan cheese that has been freshly grated will add the best flavor to the Parmesan nuggets.

What should I do if my balls are not forming into a round shape?

If the dough is too soft when trying to form round balls, add a little more Parmesan cheese until you can form the dough into a ball.

How to store leftovers?

While these are best fresh, you can store them up to a day in the refrigerator. They will lose some of their crunch but still be delicious. Do not freeze leftovers.

More Appetizer Recipes to Try

So if you are looking for something to make with the leftover egg whites I hope you give these Parmesan Cheese Balls a try and of course let me know what you think. Buon Appetito!