Pour canola oil, water, milk, and salt into a small saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour, mixing with a wooden spoon. Set aside to rest for 20 to 25 minutes.
Stir the cheese and eggs into the tapioca mixture until well combined. The mixture will be chunky. With wet hands, form 1 TBSP-sized balls of the mixture onto an ungreased baking sheet.
Bake in preheated oven until the tops are lightly browned, 20 to 25 minutes.
Note: The dough can be kept in the refrigerator for up to 3 days in an airtight container. The balls can be frozen and taken to the oven right from the freezer.