Alright, so Mini Cheese Balls — here’s a little confession: I started making these after my first ever potluck disaster. (Imagine forgetting to chill the wine and then your dip slides off the platter — I’m still not over it.) Since then, I’ve always had this recipe in my back pocket because these cheesy little bites are basically foolproof, and people absolutely hoover them up. Plus, you get to play with your food a bit — rolling cheese around like Play-Doh for grownups — which is always a win. Anyway, let’s get cooking!
Why I Always Come Back to This Recipe
I make these whenever there’s a game night or — I’ll admit it — for late-night snacks when nobody’s looking. My family goes nuts for these, especially my cousin Mark, who once tried to claim the leftovers “for research purposes.” (Still not sure what research that was, but hey!) And these are brilliant if you’re, like me, sometimes chronically out of time: no fancy oven gymnastics required, and if you use store-bought cheese, nobody is the wiser. Actually, I got so tired of the endless ‘what should I bring?’ texts from friends that now I just say, ‘Relax, I’ve got the Cheese Balls.’ Makes life a lot easier!
Gather Up Your Cheese (and Everything Else)
- 200g (give or take) cream cheese — I’ve swapped in goat cheese when feeling posh, but Philly soft cheese works too.
- 1 1/2 cups sharp cheddar, grated — bagged cheese is fine (don’t let the cheese snobs get to you)
- 2–3 spring onions (a handful of chives also works; honestly, whatever green thing you have on hand)
- 1 tsp Worcestershire sauce — but if you’re out, a squirt of hot sauce isn’t awful
- 1/2 tsp garlic powder — or finely minced garlic if you love a bit of a punch (I do, but my mum does not…)
- Cracked black pepper, to taste
- For coating: chopped nuts (pecans, walnuts—whatever is cheapest), fresh parsley, maybe a sprinkle of smoked paprika
- Optional: a few bacon bits (or, as I did once, crumbled up kettle chips—don’t judge until you try it)
Making Mini Cheese Balls (Washing Hands Is Key Here!)
- Mix it all up: In a big bowl, mash the cream cheese with a spatula (or a sturdy wooden spoon; last week I used a clean hand because all my spoons were in the dishwasher — sorry, etiquette police). Add the cheddar, green onions, Worcestershire, garlic, and pepper.
- Let it chill: Stick the mix in the fridge for 20–30 minutes. Sometimes I get impatient and skip this, but they roll weirdly sticky. Up to you.
- Prep your coatings: Toss your chopped nuts, herbs, and any extras into little bowls. This is where I usually snack on the bacon bits (oops).
- Roll ‘em up: Grab a teaspoon of cheese mix and, with slightly damp hands, roll it into a ball. It doesn’t need to be perfect — grazing goats rarely come up in polite conversation, so don’t stress over symmetry.
- Coat and repeat: Roll each ball in your toppings; set on a tray. Admire your work or convince small children to join in — they’re shockingly good at this step (and more likely to eat veggies if they helped with the cheese balls, at least in my house).
- Chill again for best results: Back in the fridge for an hour if you can — but honestly, I’ve served them straight away and nobody keels over.
Some Notes from My Own Bumbling Experience
- If you use low-fat cream cheese, the mix goes weirdly watery. I don’t recommend it (though I tried. My arteries thanked me, but my tastebuds did not).
- Try not to mix for too long — the cheese goes kind of gummy. Just until it looks combined, then walk away. Make a cup of tea or something.
- You can totally double this. Or halve it, but who wants fewer cheese balls?
- Oh, and let me tell you — cleaning the cheese off your hands takes forever. Tiny price for cheesy joy, though!
Variations To Keep It Interesting (or Weird)
- Once, I put dried cranberries and rosemary in — actually delightful with wine, very festive, ignore my brother’s face at the first bite.
- I did try rolling in crushed pretzels once; good in theory, soggy in reality. Wouldn’t recommend unless serving immediately.
- Swap the green stuff — dill for chives is nice if you’ve got traces of Scandinavian ancestors lurking in your fridge.
The Gear I Grab (But Don’t Panic If You Don’t Have Everything)
- A pretty big bowl — but if all you have is a saucepan, that’ll do in a pinch.
- A spatula or wooden spoon (or, on a desperate Tuesday, your hand).
- Baking sheet for displaying (I’ve also used a chopping board… nobody noticed!)
- Small bowls for all those coatings, but honestly, a plate with separate piles works, too.
Where Do You Keep Leftovers? (If They Even Exist)
Tuck any extras into an airtight container and refrigerate. They’ll be fine for 2–3 days, although, in my house, they mysteriously vanish the same night I make them. Apparently, they’re part ninja.
How I Like to Serve ‘Em (And What My Family Does Anyway)
I pile the cheese balls up on a big wooden platter, sprinkled with extra parsley, and wedge in crunchy breadsticks or crackers on the side. My aunt insists on grape skewers alongside (she says it’s a ‘palate cleanser’ — I call it an excuse to eat more cheese). Good for parties, BBQs, or just as a snack while bingeing Corrie. By the way, Serious Eats has some fun twists if you want inspiration, and BBC Good Food isn’t bad for British variations!
If I Could Give One Pro Tip…
I once rushed the chilling step (it was a sunny Saturday, I had places to be), and the whole thing stuck to my hands so badly I looked like I’d wrestled a mozzarella. So — try to give it the fridge time. Actually, on second thought, if you’re really stuck for time, just warn people it’s the deconstructed version. Cheese dip vibes, still tasty.
Mini Cheese Balls FAQ — The Questions I Actually Get
- Can I freeze these? Sort of. They get a bit weird texturally, but if you’re desperate, you can. I wouldn’t make a habit of it.
- What crackers work best? Something sturdy — Ritz, mini toasts, even celery if you want to pretend it’s healthy. (Cracked wheat crackers went soggy, just FYI!)
- Can I make them the day before? Yup, in fact, I think they taste better the next day; maybe I’m imagining it?
- Help, my mix is too runny! Add a handful of extra grated cheese, or pop in the fridge till it firms. If all else fails, sandwich spread…?
- Are these gluten-free? As long as your coatings are safe (watch those snack toppings), the balls themselves are. But, as always, check your labels!
That’s it from me! If you try these, let me know how your variations go — or if you find a way to keep cheese off your elbows, I’d love to hear it. Happy cheese balling!
Ingredients
- 8 oz (225 g) cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh chives
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 cup chopped toasted pecans
- 1/4 cup chopped fresh parsley
- 1/4 cup finely diced red bell pepper
Instructions
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1In a medium bowl, mix together the cream cheese, shredded cheddar, and feta cheese until well combined and smooth.
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2Stir in the chopped chives, garlic powder, and black pepper until evenly distributed.
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3Divide the mixture into 18 equal portions and roll each portion into a bite-sized ball using your hands.
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4Prepare coating bowls: one with chopped toasted pecans, one with chopped parsley, and one with diced red bell pepper.
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5Roll each cheese ball in your choice of coating until fully covered. Arrange on a serving platter.
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6Refrigerate for at least 30 minutes before serving to let them firm up. Serve chilled with toothpicks or crackers.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
70cal
Protein:
3 gg
Fat:
5 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
1 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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