Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper or a silicone mat.
In a large mixing bowl, combine the shredded cheese, panko breadcrumbs, garlic powder, chopped herbs, and a pinch of salt. Stir everything together until evenly mixed.
Pour in the beaten egg and fold it into the mixture using a spatula, ensuring all ingredients are well incorporated and the mixture becomes sticky and cohesive.
Using an ice cream scoop or a tablespoon, portion out about a tablespoon of the mixture and gently roll it between your palms into a compact ball.
Place each formed cheese ball onto the prepared baking sheet, spacing them about 2 inches apart to allow for expansion.
Lightly spray the tops of the cheese balls with oil to help them turn golden and crispy during baking.
Bake in the oven for 15-20 minutes, or until the cheese balls are golden brown and crispy on the outside, with a bubbly, melty interior. Keep an eye on them to prevent over-browning.
Remove the cheese balls from the oven and let them rest on the baking sheet for 5 minutes; this helps set the texture and prevents the cheese from oozing out immediately.
Transfer the cheese balls to a wire rack to cool slightly, maintaining their crispy exterior while the inside remains deliciously gooey.
Serve warm or at room temperature, enjoying the perfect contrast of crunchy outside and melty, cheesy inside.
