Name: Goat Cheese Balls
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 6
Ingredients: 1 (8 oz) log fresh goat cheese; ½ cup all-purpose flour; 2 large eggs, beaten; ¾ cup panko breadcrumbs; Neutral oil, for frying (Algae Oil Recommended); Flaky sea salt; 3 tablespoons of black pepper &amp; thyme infused honey; A handful of pistachios, roughly chopped; 1 cup Honey; 1 tablespoon cracked black peppercorns; 2–3 sprigs dried thyme (fresh thyme is optional)

Crisp on the outside, molten in the center, and finished with a drizzle of infused honey, these goat cheese balls bring restaurant-level indulgence home in one irresistible bite.

Each bite delivers contrast done right. A golden, crunchy shell gives way to creamy, tangy goat cheese, finished with gentle sweetness and subtle warmth. They fry quickly, disappear even faster, and feel elevated without being complicated.

Infusing the honey with cracked black pepper and fresh thyme adds depth and balance, turning a simple finishing drizzle into something intentional and memorable.

Goat Cheese Balls

Rated 5 stars by 1 users

Servings

Prep Time

30 minutes

Cook Time

5 minutes

Crispy on the outside and molten in the center, these goat cheese balls are finished with a light drizzle of black pepper and thyme infused honey for a perfect balance of crunch, creaminess, and subtle sweetness. An elevated, restaurant-level bite that disappears fast.

Ingredients

For the Goat Cheese Balls

1 (8 oz) log fresh goat cheese
½ cup all-purpose flour
2 large eggs, beaten
¾ cup panko breadcrumbs
Neutral oil, for frying (Algae Oil Recommended)
Flaky sea salt
3 tablespoons of black pepper & thyme infused honey
A handful of pistachios, roughly chopped

For the Infused Honey

1 cup Honey
1 tablespoon cracked black peppercorns
2–3 sprigs dried thyme (fresh thyme is optional)

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Directions

LĒVO Prep

Pack the LĒVO Pod with cracked black peppercorns and thyme.
a. If using fresh thyme, run the DRY cycle first.
Insert the stirrer and then add honey to the LĒVO reservoir.
Insert the filled pod and close the lid.
Run the Infuse cycle for up to 2 hours in 105 °F.
When the cycle finishes, dispense the infused honey while warm into an airtight container. Set aside.

Instructions

Cut the goat cheese log into small, even pieces, about 1 heaping teaspoon each. Roll gently into smooth balls.
Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Roll each goat cheese ball in flour, shaking off excess.
Dip into the beaten eggs, coating completely.
Roll gently in panko until fully coated.
Place the breaded goat cheese balls on a tray and freeze for 20 minutes. This step helps them hold their shape while frying.
Heat neutral oil in a saucepan to 375–400°F (191–204°C).
Fry the goat cheese balls in small batches for 20–30 seconds, until lightly golden on all sides.
Remove with a skimmer and transfer to a paper towel-lined rack. Immediately season with flaky sea salt.
Arrange the warm goat cheese balls on a serving plate. Drizzle lightly with the black pepper & thyme infused honey and sprinkle with chopped pistachios.

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Goat Cheese Balls

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