Create the Cheese Base

In a medium mixing bowl, combine the shredded mozzarella, softened cream cheese, egg, flour, salt, oregano, and half of the garlic powder. Mix thoroughly until the cheese is evenly coated. You want a slightly sticky, workable dough that holds its shape when pressed.

Form the Spheres

Using a cookie scoop or a tablespoon, portion out about 34g for each ball. Roll them gently between your palms to create smooth, uniform spheres. Place them on a plate, ensuring they aren't touching so they don't bond together.

The Panko Coating

In a separate shallow bowl, mix the panko breadcrumbs with the remaining garlic powder and the paprika. Roll each cheese ball in the crumbs, pressing gently so the coating sticks firmly. This double-layer of seasoning ensures flavor in every single bite.

The Essential Chill

Do not skip this step! Place the coated balls in the refrigerator for 20–30 minutes. Chilling helps the coating set and, more importantly, prevents the cheese from expanding and leaking out before the crust has a chance to crisp up.

Air Fry to Perfection

Preheat your air fryer to 375°F (190°C). Arrange the balls in a single layer (do not overcrowd!). Lightly spray with oil. Air fry for 6–8 minutes, turning them halfway through. They are ready when they are a deep golden brown and the cheese feels molten but contained.