Cheese balls originated as a party appetizer in the United States during the mid‑20th century, often made with processed cheese and deep‑fried for a crunchy bite. The three‑ingredient version simplifies the classic recipe, highlighting the pure flavor of mozzarella while catering to low‑carb, gluten‑free trends.

In the South, cheese balls are frequently flavored with jalapeño or bacon. In the Midwest, they may include cheddar and a breadcrumb coating. Brooke Ervin’s version uses only mozzarella, egg, and corn starch for a minimalist, low‑carb take.

They are typically served as a finger food at parties, potlucks, and game‑day gatherings, often accompanied by a dipping sauce such as ranch or marinara. The air‑fryer version can be served warm straight from the basket.

Cheese balls are popular at holiday gatherings (Thanksgiving, Christmas), Super Bowl parties, and casual get‑togethers because they are easy to make in large batches and are crowd‑pleasing.

Traditional deep‑fried cheese balls often use processed cheese, flour, and oil for frying. Brooke Ervin’s air‑fryer recipe swaps processed cheese for shredded mozzarella, uses corn starch as a binder, and relies on a light oil spray instead of submerging in oil.

Common errors include over‑mixing the dough, which can make the balls dense, and overcrowding the air‑fryer basket, which prevents even browning. Also, forgetting to flip the balls halfway leads to sticking and uneven texture.

Corn starch provides a gluten‑free binding agent that crisps nicely in the air fryer, whereas flour would absorb more moisture and create a heavier, less crisp exterior.

Yes. Shape the balls and refrigerate in an airtight container for up to 24 hours, or freeze them on a tray and transfer to a zip‑top bag for up to a month. Cook from refrigerated or frozen, adding a couple of minutes to the cooking time.

The exterior should be golden‑brown and firm to the touch, while the interior remains soft and slightly stretchy, resembling a cheese‑bread crumb. They should not be overly dark or dry.

The YouTube channel Brooke Ervin focuses on quick, approachable home‑cooking tutorials, often featuring simple ingredient lists, modern kitchen gadgets like air fryers, and health‑conscious twists on classic comfort foods.

Brooke Ervin emphasizes minimal ingredient counts, uses air‑fryer and other low‑fat cooking methods, and provides candid, real‑time troubleshooting, whereas many other channels may rely on traditional deep‑frying or more complex flavor layers.