Best Cheddar Cheese Balls Recipes

CHEESE AND SQUEEZE [ CHEDDAR AND BEEF ] BISCUIT BALLS

Steps:

• Preheat oven to 375 degrees.
• Brown together lean ground meat and all spices until softly brown. Drain well.
• Mix baking mix, milk, and cheese until it follows the spoon around the bowl, forming a nice dough base.
• Add in warm spiced meat and mix well, but not too much. You don't want your dough to be tough.
• Using your hands, form 1 1/2" to 2" balls and place on parchment covered cookie sheet [2 wide if 2" balls, 3 wide if 1 1/2" balls are used]. You may need several sheets and 2 open layers in your oven, depending on sheet and oven sizes.
• Bake in a moderate oven 10-13 minutes, or until a nice golden brown.
• As a snack, serve with wasabe, sour cream, hot sauce, ranch dressing, cheese dip, etc.

AGED-CHEDDAR AND PORT CHEESE BALLS

Steps:

• Bring port to a simmer in a small saucepan over low heat. Cook until reduced by about half, 4 to 5 minutes. Remove from heat, and let cool.
• Pulse 3/4 cup cream cheese and the cheddar in a food processor until smooth. Transfer to a large bowl. Pulse remaining 1/4 cup plus 2 tablespoons cream cheese with reduced port in food processor until smooth. Gently stir port mixture into cheddar mixture using a wooden spoon until just swirled together. Refrigerate until firm, about 1 hour.
• Transfer almonds to a plate. Shape cheese mixture into 3 balls of various sizes; roll each in almonds to coat. Let cheese balls come to room temperature before serving.

CREAM & CHEDDAR CHEESE SAUSAGE BALLS

Steps:

• Mix all ingredients well. A dough hook on a Kitchen Aid mixer works well or you can use your hands.
• Roll into 1" balls.
• Bake @ 400° for 20-25 minutes, until golden brown.

WISCONSIN CHEDDAR CHEESE SOUP W/ CHEDDAR CHEESE BALLS (AKA: SCOOBY SNACKS)

Steps:

• Soup Method: In a steam kettle, sweat mirepoix in butter until tender, add garlic to aroma, add flour and cook for 10 minutes. Add stock 1/3 at a time until smooth, simmer for 30 minutes. Add cheese. Combine beer, mustard, Worcestershire, tobasco to the soup. Add cream and puree with blender. Slice chives and garnish with cheese balls. Cheese Ball Method: Mix flour and cheddar to a firm paste. Whip egg whites until stiff. Fold the whites into the cheese mixture. Place cracker crumbs onto 1/2 sheet pan and mold the cheese mixture into small spoon size balls. Roll in crumbs and refrigerate to set. Using swimming method, deep fry until golden brown. Serve warm with soup.

CHEDDAR CHEESE BALLS

Steps:

• Combine flour, cheese, butter, tobasco sauce and garlic salt. Wrap around olives, making a small ball. Freeze until ready to bake. Bake on ungreased cookie sheet at 375 degrees for 15-20 minutes. Makes about 50 balls.