Mini Cheese Balls

January 26th, 2012 by Erin Gennow
Coated Mini Cheese Balls

Coated Mini Cheese Balls

Thursday Throwback

Mini Cheese Balls

Adapted from Food Network Magazine

These Mini Cheese Balls are a fun little appetizer or snack food for a casual get together.  Great for watching a sports game, movie night, or game night.  Dividing the cheese into smaller balls allows for various ‘toppings’.  Serve with a variety of flavored crackers alongside.  Of course, if you wish, you could just make one very large cheese ball.

Active Prep Time: 10 minutes

Inactive Prep Time: 4 ½ hours

Makes: 1 Dozen


8 ounces cream cheese, softened to room temperature

1 teaspoon Worcestershire sauce

Zest from ½ a lemon

1 cup cheddar cheese, freshly shredded

¼ teaspoon fine sea salt

⅛ teaspoon freshly ground black pepper (if desired)


Anything you wish, ground nuts and chopped herbs work best.  Ground spices also work well.  Anything too large or too wet won’t stick in too well.

Chopped chives

Finely chopped sun-dried tomatoes (not packed in oil)

Finely chopped pistachios

Smoked paprika

Crumbled bacon bits (homemade is best)

Sesame Seeds – try black for color contrast


Microplane Zester, Large Bowl, Strong Spoon


Ingredients for Mini Cheese Balls

Ingredients for Mini Cheese Balls

Place the 8 ounces softened cream cheese in a large bowl.  Add the 1 teaspoon Worcestershire sauce, zest from half a lemon, 1 cup shredded cheddar cheese, ¼ teaspoon fine sea salt, and freshly ground black pepper.  Mix to combine.  I kind of smashed it with the back of spoon to get it all mixed together.

Mini Cheese Balls Chilled

Mini Cheese Balls Chilled

Moistened your hands a bit with water and form the cheese mixture into approximately 1-inch balls.  This will be about 1 tablespoon of cheese mixture.

Place the cheese balls in a bowl, cover with plastic wrap, and refrigerate for about 4 hours, or until firm.

After 4 hours roll in toppings and let sit at room temperature at least 30 minutes before serving with crackers.

A year ago on The Daily Morsel


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