Cheesy Spaghetti Balls | How to make Cheesy Spaghetti Balls

By Bhavita Singh  |  30th Jul 2016  |  
4.6 from 5 reviews Rate It!
  • Cheesy Spaghetti Balls, How to make Cheesy Spaghetti Balls
Cheesy Spaghetti Ballsby Bhavita Singh
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Video for key ingredients

  • How To Make White Sauce

About Cheesy Spaghetti Balls Recipe

This easy cheesy vegetarian snack is a childhood favourite recipe by Tarla Dalal.

Cheesy Spaghetti Balls is a delicious dish which is liked by people of all age groups. Cheesy Spaghetti Balls by Bhavita Singh has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 10 people. You can find Cheesy Spaghetti Balls at many restaurants and you can also prepare this at home. This authentic and mouthwatering Cheesy Spaghetti Balls takes 15 minutes for the preparation and 30 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Cheesy Spaghetti Balls is a good option for you. The flavour of Cheesy Spaghetti Balls is tempting and you will enjoy each bite of this. Try this Cheesy Spaghetti Balls on weekends and impress your family and friends. You can comment and rate the Cheesy Spaghetti Balls recipe on the page below.

Cheesy Spaghetti Balls

Ingredients to make Cheesy Spaghetti Balls

  • Spaghetti (boiled)- 2 cups
  • Milk- 2 Cups
  • butter- 50 grams
  • all purpose flour- 6 tbsp
  • Cheddar cheese (grated)- 100 grams
  • Green chilies- 3-4
  • Fresh coriander- a handful
  • salt- ½ tsp
  • Additional ¼ cup flour for the pasta
  • water- 1/2 cup
  • Bread crumbs- ½ cup
  • Vegetable oil- for deep frying

How to make Cheesy Spaghetti Balls

  1. In a heavy bottomed pan, melt the butter; add 6 tbsp of flour and cook for a minute or so to get rid of the taste of raw flour.
  2. Add the milk and keep cooking, whisking continuously, until the mixture becomes very thick, almost a lump. This will take a little time, just keep whisking, you’ll get there.
  3. Add the cheese to the white sauce and mix. Finely chop the green chilies (remove seeds if you wish, I didn’t) and the coriander.
  4. Once the white sauce has cooled, add the cooked spaghetti (you can cut up the noodles if you want, it makes it easier to mix) and the green chilies and coriander. Taste for salt and add only if required.
  5. Mix it well, it will be quite sticky, and I found chilling the mix helps with the stickiness. Make lemon sized balls. Lightly grease your palms with oil to help shape the balls easily.
  6. Mix the ¼ cup flour with ½ cup water to make a thin paste. Dip the balls in the flour paste and then roll in breadcrumbs; make sure the balls are coated well and evenly with the breadcrumbs.
  7. In a pan of suitable size, heat the oil and deep fry the balls to a deep golden brown.

My Tip:

Use any spaghetti you like, I used Capellini, a very thin spaghetti, only because that’s what I had lying around. I used low fat milk; again because that’s what I had in my fridge, any milk would do, same with the butter, salted or unsalted, both work. You can add finely chopped celery or onions; I didn’t have any so I didn’t. I rolled the balls in breadcrumbs and left it in the refrigerator overnight; fried it just before serving the next day. Serve with tomato ketchup or chili sauce though I think they are pretty good on their own.

Reviews for Cheesy Spaghetti Balls (5)

isha gourisaria2 years ago


Manju suthar2 years ago

very yummy :yum:

Ashwariya Lal2 years ago

Just beautiful and so so yummy!

Premila Sudhakar2 years ago


Namita Tiwari2 years ago

Hello Bhavita, I loved your cheesy recipe. I loved your presentation very much :)

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