Goat Cheese Balls

Why You’ll Love This Recipe

I’m always on the lookout for appetizers that are easy to make yet feel a little fancy—and these goat cheese balls deliver. The combination of tangy goat cheese, earthy pumpkin purée, fresh sage, and nutmeg gives them an autumnal twist that’s hard to resist. They’re crisp, creamy, and drizzled with hot honey for a sweet and spicy finish. Whether I serve them at a dinner party or bring them to a potluck, they’re always the first to disappear.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 8-ounce log goat cheese

• ¾ cup pumpkin purée

• 1 large garlic clove, finely minced

• 1 tablespoon fresh sage, finely minced (plus more for garnish)

• ½ teaspoon kosher salt

• ⅛ teaspoon nutmeg

• 2 cups panko breadcrumbs

• 1 cup all-purpose flour

• 2 large eggs, beaten (at room temperature)

• Canola oil, for frying

• Flaky sea salt, for serving

• Hot honey, for serving

Directions

I start by mixing the goat cheese, pumpkin purée, garlic, sage, salt, and nutmeg in a bowl until everything is well combined. Then I pop the mixture into the freezer for 30 minutes so it firms up and becomes easier to shape.

While that chills, I set up a breading station with three shallow bowls: one with flour, one with the beaten eggs, and one with panko breadcrumbs. I also line a baking sheet with parchment or foil and lightly spray it with oil.

Once the cheese mixture is chilled, I roll it into small balls—just a bit smaller than golf balls. I coat each ball first in flour, then dip it in the egg, and finally roll it in the panko. I place each breaded ball onto the baking sheet and return the whole tray to the freezer for another 20–30 minutes. This helps the balls hold their shape when frying.

I heat a saucepan with about 3 inches of canola oil to 350–375°F. I fry the goat cheese balls in small batches (about 4–5 at a time) for 1–2 minutes, just until golden and crispy. I use a slotted spoon to transfer them to a paper towel-lined plate and sprinkle with flaky sea salt while they’re still hot.

For a final touch, I fry a few sage leaves for garnish and drizzle the cheese balls with hot honey before serving.

Servings and timing

This recipe makes about 15 goat cheese balls. The full process takes around 1 hour and 20 minutes, including chilling and prep:

• Prep Time: 1 hour 10 minutes

• Cook Time: 10 minutes

• Total Time: 1 hour 20 minutes

They’re ideal for prepping ahead and frying just before guests arrive.

Variations

• Bake instead of fry: I sometimes bake them at 400°F for 15–18 minutes until golden if I want a lighter version.

• Switch the cheese: Cream cheese or a goat cheese–cream cheese blend gives a slightly milder flavor.

• Add crunch: Chopped pecans or walnuts in the breading adds a nutty twist.

• Make it spicy: I mix a little cayenne or chili powder into the breadcrumbs for extra heat.

• Try a different drizzle: Maple syrup or balsamic glaze also pairs beautifully with the pumpkin and goat cheese combo.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place them in a preheated oven at 350°F for about 10 minutes until warmed through and crispy again. I avoid microwaving them—it softens the coating too much. If I want to freeze them, I do it after breading and before frying. Then I fry them straight from frozen, adding a minute or two to the cooking time.

FAQs

Can I make these goat cheese balls ahead of time?

Yes, I often prepare and bread them ahead, then freeze or refrigerate until I’m ready to fry. It makes party prep so much easier.

What’s the best oil for frying?

I like using canola oil because it has a high smoke point and neutral flavor, but vegetable oil or peanut oil also work well.

Can I air-fry these instead of deep frying?

Yes, I spray them lightly with oil and air-fry at 375°F for 8–10 minutes, turning halfway. They don’t get quite as crisp, but they’re still delicious.

Are these gluten-free?

Not as written, but I’ve made them gluten-free by using a 1:1 gluten-free flour blend and gluten-free panko breadcrumbs.

What can I serve with these?

I love serving them with hot honey, but they also go great with cranberry sauce, fig jam, or a tangy balsamic dip.

Conclusion

These goat cheese balls are one of my favorite appetizers for fall. They’re crisp, creamy, flavorful, and just a little bit fancy. The pumpkin adds a subtle autumnal sweetness, while the goat cheese keeps them tangy and rich. Whether I’m hosting Thanksgiving or bringing a dish to a holiday potluck, these are always a crowd-pleaser—and I never have to worry about leftovers.