Cheese Balls Recipe
User Reviews
5
Cheese Balls Recipe
Description
This cheese balls recipe combines room-temperature cream cheese with sharp cheddar and parmesan, along with minced fresh garlic, kosher salt, black pepper, dried parsley, and cayenne pepper for subtle heat. After mixing, the cheese mixture is chilled briefly to firm up, making it easier to shape into uniform balls.
The cheese balls are then rolled in bacon bits (or crumbled cooked bacon), providing a contrast in texture and a smoky, salty coating. They can be served immediately or chilled until needed. Bringing them to room temperature before serving allows the flavors and creamy texture to be experienced fully.
The recipe yields about 12 medium-sized cheese balls, but size can be adjusted. They can be stored refrigerated for several days or frozen for longer storage, making them convenient for preparing ahead of gatherings.
Ingredients
- 8 ounces cream cheese at room temperature
- 3 ounces cheddar cheese sharp, grated; ¾ cup
- 1 ounce parmesan grated
- 1 teaspoon garlic minced, fresh
- ½ teaspoon kosher salt see notes below, Diamond Crystal brand
- ¼ teaspoon black pepper
- 1 teaspoon parsley dried
- ½ teaspoon cayenne pepper
- 3 ounces bacon bits or cooked and finely crumbled bacon
Instructions
- Place the cream cheese, cheddar, parmesan, garlic, kosher salt, black pepper, parsley, and cayenne pepper in a large bowl. Mix with a rubber spatula until blended.
- Freeze the mixture for 15 minutes. Shape the mixture into 12 balls, using a measuring tablespoon to scoop them out of the bowl.
- Roll the balls in the bacon bits to coat them.
- Serve immediately or refrigerate until ready to serve. Remove the balls from the fridge 30 minutes before serving.
Notes
- Use half the salt amount if substituting Diamond Crystal kosher salt with another brand like Morton.
- Make cheese balls smaller or bigger as desired; recipe yields about 12 medium balls using a heaping tablespoon scoop.
- Freeze cheese mixture briefly to ease shaping; freeze on a shallow layer to set evenly, but edges may harden more than center.
- Wear disposable gloves when shaping to reduce mess if desired.
- Store cheese balls in an airtight container in the refrigerator for up to 4 days; bring to room temperature about 30 minutes before serving.
- Freeze shaped balls on a parchment-lined tray, then transfer to a freezer bag; keep frozen up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12balls
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Serving | 1cheese ball | |
| Calories | 140kcal | 7% |
| Carbohydrates | 1g | 0% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Sodium | 326mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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