Gladstone The Mariner Hot Sauce with goat cheese balls
Gladstone The Mariner Hot Sauce with goat cheese balls

Spicy Goat Cheese Balls

Holiday Goat Cheese Balls with Pistachios & Hot Honey

These little goat cheese bites feel like a holiday cheese board in one perfect mouthful. You get creamy, tangy goat cheese scented with orange zest and fresh thyme, a shattery crisp coating, a drizzle of sweet–spicy hot honey, and a sprinkle of pistachios over the top. They’re festive without being fussy and look gorgeous on a grazing board.

Serves: 4–6 as an appetizer
 Makes: 12–16 pieces
 Prep Time: 20 minutes (plus 30 minutes–overnight freeze)
 Cook Time: 8–10 minutes

 

Ingredients

Goat Cheese Balls

  • 1 log goat cheese (11 oz), cold

  • 1–2 tsp finely grated orange zest

  • 1–2 tsp fresh thyme leaves, finely chopped (stems removed)

  • Small pinch of salt and a few cracks of black pepper (optional, to taste)

  • 1/4 cup all-purpose flour

  • 1 large egg, lightly beaten

  • 1 cup panko breadcrumbs

  • 2–3 tbsp sesame seeds

  • Avocado oil, or neutral oil for frying

Hot Honey

  • 1/4 cup honey

  • 3–4 tbsp Gladstone The Mariner Hot Sauce (adjust to taste)

To Finish

  • 2–3 tbsp finely chopped pistachios

1. Add the cold goat cheese to a medium bowl and gently mix with a spoon. Add in the orange zest, thyme, a pinch of salt, and a few cracks of black pepper. Mix until everything is evenly combined, but don’t worry if it’s not perfectly smooth.

2. Line a small tray or plate with parchment. Using a small cookie scoop or spoon, scoop about 1 ½  tablespoons of the goat cheese mixture per piece and roll gently between your palms to form balls. Set them on the parchment-lined tray.

3. Set up a dredging station: flour in one shallow bowl, beaten egg in a second, and panko mixed with sesame seeds in a third.

4. Working one at a time, roll each goat cheese ball in flour, shaking off any excess. Dip into the egg, letting extra egg drip away, then roll in the panko–sesame mixture, pressing lightly so the coating sticks and covers the cheese evenly. Return the coated balls to the tray in a single layer.

5. Freeze the breaded goat cheese balls for at least 30 minutes, or overnight if you’re prepping ahead. This step helps them hold their shape and keeps the cheese from leaking out while they fry.

6. For the hot honey, stir together the honey and hot sauce in a small bowl until smooth. Set aside. You can gently warm it just before serving if you like it extra drizzly.

7. When you’re ready to cook, heat your oil in a deep skillet or heavy bottomed pot over medium–medium-high heat, to about 350°F. A pinch of panko dropped into the oil should sizzle right away.

8. Fry the frozen goat cheese balls in small batches, turning as needed, for about 2–3 minutes or until they are evenly golden and crisp. Transfer to a paper towel–lined plate to drain briefly.

9. Move the warm goat cheese balls to a serving platter. Drizzle generously with the hot honey mixture and finish with a good sprinkle of chopped pistachios over the top. Serve immediately, with extra hot honey on the side for dipping.

Make-Ahead & Storage

  • Make-ahead:
     Bread the goat cheese balls and freeze them on a tray until solid, then transfer to a freezer bag or container. They can be fried straight from frozen—no need to thaw.

  • Reheating:
     Reheat in a hot oven or air fryer (about 375°F) for a few minutes until warmed through and crisp again. Add fresh hot honey just before serving

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