Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper or a silicone mat.
In a mixing bowl, combine the softened cream cheese, shredded cheddar, and chopped herbs. Mix thoroughly until smooth and well integrated, pressing and folding to incorporate everything evenly.
Add the large egg to the cheese mixture and stir until fully blended, which helps the mixture hold together better.
Spread the panko breadcrumbs in a shallow dish. For extra crunch, toast them lightly in a skillet over medium heat for 2-3 minutes until golden, then let cool.
Using a small scoop or tablespoon, portion out the cheese mixture and gently roll each into a tight ball about 2.5 cm (1 inch) in diameter.
Carefully roll each cheese ball in the toasted breadcrumbs, pressing gently to ensure an even coating. Place the coated balls on the prepared baking sheet, spaced about 2.5 cm (1 inch) apart.
Lightly spray or brush the coated cheese balls with neutral oil to promote browning and crispness.
Bake in the preheated oven for 12-15 minutes, until the cheese is bubbly and the breadcrumbs are golden and crispy. Keep an eye on them to prevent over-browning.
Remove from the oven and let the cheese balls rest for 2-3 minutes. This slight cooling helps the cheese set and prevents them from falling apart when plated.
Serve warm, with your favorite dip or a squeeze of lemon for a bright contrast. Enjoy the crispy exterior and gooey interior with every bite.
