Mini cheese balls, what a cleaver idea – and one that I wish I had thought of on my own! I’m OK snagging it from the latest Food Network Magazine though (Nov 2011)! While the concept might not have been mine, I had full creative freedom with the toppings and you will too! I featured these fun bite-sized nuggets at a recent party and people really enjoyed them.
Mini Cheese Ball Appetizer
Below is one recipe that would yield about 32 cheese balls. I doubled it and ended up with 64 cheese balls.
- 8 oz softened cream cheese
- 1 tsp Worcestershire sauce
- 1/2 tsp grated lemon zest – I used a little extra for good measure!
- 1 cup shredded firm cheese like cheddar, pepper jack or gouda – I used Vermont white cheddar
- Salt and pepper
- Toppings such as chopped pistachios, chives, almonds or tarragon
- Serve with crackers or baguette slices – I used salt and olive oil crackers
Mix softened cream cheese with Worcestershire sauce, lemon zest and firm cheese. Next season with salt and pepper. I mixed all of this in my Kitchen Aid until well blended.
Next with moistened hands, form into 1-inch balls. At this point, chill the balls covered for 4 hours. Then roll in toppings. I decided to use sunflower seeds, almonds, chives and crushed sesame sticks.
This Girl’s Gotta Eat! 
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