Best Mini Cheese Balls Recipes

MINI CHEESE BALLS

Steps:

• In a large bowl, combine cheeses. Shape into 36 balls; roll balls in toppings as desired. Cover and refrigerate for 8 hours or overnight. To serve, if desired, press a rye crisp or rolled corn chip into the top of each cheese ball.

MINI CHEESE BALLS

Steps:

• Mix 8 ounces softened cream cheese with 1 teaspoon Worcestershire sauce, 1/2 teaspoon grated lemon zest and 1 cup shredded firm cheese (like cheddar, parmesan, pepper jack or gouda); season with salt and pepper. With moistened hands, form into 1-inch balls, chill 4 hours, then roll in toppings. Here we used chopped pistachios, chives, tarragon, hulled pumpkin seeds, bacon with paprika, almonds, and black and white sesame seeds.

DILLY MINI CHEESE BALLS

Steps:

• In a small mixing bowl, combine the first 6 ingredients. Shape tablespoons of cheese mixture into balls. Roll in walnuts and parsley. Cover and refrigerate for 20 minutes before serving. Serve with pretzel sticks or crackers.

MINI SPICY BUFFALO CHICKEN BALLS WITH BLUE CHEESE AND HOT SAUCE

Steps:

• Preheat oven to 450 degrees. Evenly coat a large rimmed baking sheet with olive oil and set aside.
• Place butter and hot sauce in a small saucepan over low heat. Cook, whisking, until butter is melted and hot sauce is well incorporated. Remove from heat and transfer to a large bowl; let cool to room temperature, about 10 minutes.
• Add chicken, eggs, celery, breadcrumbs, and salt to bowl with butter mixture; using your hands, mix until well combined. Roll chicken mixture into firm, 1-inch round balls and place on prepared baking sheet; arrange the meatballs in rows so that they are touching on all sides. Transfer to oven and bake until cooked through, about 15 minutes.
• Take out of oven and let stand 5 minutes before removing from baking sheet. Place on a serving platter and drizzle with hot sauce; serve with dressing and celery sticks.

SAVORY MINI CHEESE BALLS

Steps:

• Cut cream cheese into 6 pieces; roll each into a ball.
• Combine sesame seed, poppy seed and half the garlic in small bowl. Mix herbs and remaining garlic in separate small bowl. Combine cranberries and nuts in third bowl.
• Roll 2 cheese balls in sesame seed mixture, 2 cheese balls in herb mixture and remaining cheese balls in nut mixture.

MINI BLUE CHEESE BALLS

Steps:

• Mix all ingredients except Walnuts.
• Form into balls.
• Roll in chopped Walnuts.
• Chill until ready to serve.

HERB-COATED MINI CHEESE BALLS

Steps:

• In small bowl, mix cheeses and 1/4 teaspoon of the pepper, using fork or back of spoon to mash feta, until well blended. Cover; refrigerate 45 to 60 minutes or until firm enough to shape into balls.
• In small shallow bowl, mix parsley, basil, rosemary, lemon peel and remaining 1/4 teaspoon pepper. Shape cheese mixture into 1-inch balls (about 1 teaspoon cheese mixture for each ball); roll in parsley mixture to coat (some cheese will show through herbs).
• To serve immediately, place each ball on a bagel chip. To make ahead, do not place cheese balls on bagel chips; cover with plastic wrap and refrigerate until ready to serve but no longer than 24 hours. Just before serving, place each ball on a bagel chip.

MAKE-AHEAD MINI CHEESE-BACON BALLS

Steps:

• In a bowl mix together the cream cheese with mozzarella cheese until well blended.
• Add in the crumbled bacon, green onion and pinch Italian seasoning; mix to combine.
• Add in hot sauce to taste (if using).
• Shape the mixture into 40-50 balls (using about 2-3 teaspoons filling).
• Roll into the ground walnuts.
• Place on a plate/s.
• Cover tightly with plastic wrap and chill for 24 hours or freeze up to 2 weeks (defrost overnight in refrigerator before serving).
• Serve on a platter with a long coloured toothpick in the center of each ball.

MINI CHEESE BALLS

Steps:

• In a large bowl, beat cream cheese until smooth. Add remaining ingredients except walnuts; blend well. Refrigerate mixture 30 minutes or until easy to handle. Shape into 1 inch balls. Roll in chopped walnuts.
• Refrigerate until firm.
• Serve with crackers.
• Store in refrigerator up to 2 weeks.

LOVEBUG MINI CHEESE BALLS

Steps:

• Cut celery into 4 lengthwise strips, then cut strips into 36 (1-inch-long) pieces. Discard any remaining celery pieces.
• Use sharp knife or kitchen shears to cut 2 small hearts out of each pepperoni slice; reserve for later use. Finely chop pepperoni trimmings.
• Mix cream cheese, onions, bacon and chopped pepperoni until blended. Roll into 18 balls, using about 1 Tbsp. cream cheese mixture for each ball.
• Place mozzarella in pie plate. Roll cheese balls, 1 at a time, in mozzarella until cheese ball is evenly coated with mozzarella.
• Place 1 cheese ball on each cracker. Add 2 pepperoni hearts to each for the lovebug's eyes and 2 celery sticks for the antennae.
• Refrigerate 30 min.

NUTTY ROASTED RED PEPPER MINI CHEESE BALLS

Steps:

• Beat first 3 ingredients with mixer until blended. Divide in half. Add peppers to half, and onions to remaining half; mix each until blended.
• Refrigerate several hours or until chilled.
• Shape each mixture into 24 (1-inch balls); roll in nuts.

MINI CHEESE BALLS

Steps:

• Mix cream cheese spread and mozzarella in medium bowl until blended. Stir in bacon and seasonings.
• Shape into 54 balls, using 1 tsp. cheese mixture for each. Roll in nuts.
• Refrigerate 2 hours.

MINI SMOKED GOUDA CHEESE BALLS

Steps:

• In medium bowl, mix cream cheese, Gouda cheese and bacon bits until well blended. Stir in tomatoes. Cover; refrigerate 45 to 60 minutes or until firm enough to shape into balls.
• Place pecans in small shallow bowl. Shape cheese mixture into 28 (1-inch) balls, about 2 teaspoons cheese mixture for each ball. Roll in pecans to coat.
• Serve immediately, or cover with plastic wrap and refrigerate until ready to serve (up to 24 hours).

MINI CHEESE BALLS

Steps:

• Mix cream cheese spread and mozzarella cheese until well blended.
• Stir in chopped bacon and seasonings.
• Shape mixture into 54 balls, using 1 level tsp for each ball.
• Roll in walnuts. Cover with plastic wrap.
• Chill at least 2 hours.

MINI FRENCH CHEESE BALLS

Steps:

• In large bowl, beat Basic Cheese Ball Ingredients with electric mixer fitted with paddle attachment on medium speed until combined.
• Stir in Flavor Stir-Ins. With moistened hands, shape into 1-inch balls; refrigerate until firm, about 1 hour. (If not using immediately, cover and refrigerate up to 3 days, or freeze up to 1 month.)
• In small bowl, stir together Coating ingredients. Roll balls in mixture to coat before serving. Serve with baguette slices, as desired.

EASY MINI GOAT CHEESE BALLS

Steps:

• 1. place herbs, sesame seeds and nuts in 3 separate bowls. combine cheeses, garlic, onion, lemon zest, salt and pepper into a mixing bowl, mix. coat your hands with olive oil. roll mini balls in the palm of your hands. roll each ball into whatever bowl you desire. chill for at least 1 hour. serve with whatever suits your fansy. toast points, salame, fresh veggies, olives are always on point with these delectable balls. BTW, these are excellent on salads...ENJOY!!

MASCARPONE BOUCHEES (MINI CHEESE BALLS)

Steps:

• In a food processor mix all ingredients except nuts until smooth.
• Remove from processor and roll in to bite-size balls.
• Coat the balls with nuts.
• Place on wax paper and chill 1 hour before serving.

MINI-CHEESE BALLS - WEIGHT WATCHERS

Steps:

• Puree the cheddar, cottage cheese, mustard, and cayenne in a food processor. Add the cream cheese, tomatoes, and soup mix; process until blended. Transfer the cheese mixture to a medium bowl. Cover and refrigerate overnight.
• Sprinkle half the parsley on a sheet of plastic wrap. Drop the cheese mixture by 1/4 cupfuls on the parsley making a total of 8 mounds. Sprinkle with the remaining parsley. Gently roll each mound into a ball, pressing the parsley so that it adheres. If making ahead, cover and refrigerate overnight. Serve with the bagel chips.

NUTTY MINI CHEESE BALLS

Steps:

• In a small bowl, beat cream cheese. Stir in the cheddar cheese, onion, Worcestershire sauce and salad dressing mix., Shape into 1-in. balls; roll in nuts. Chill until serving. Serve with crackers.

MINI INDIAN CHEESE BALLS

Steps:

• In large bowl, beat Basic Cheese Ball Ingredients with electric mixer fitted with paddle attachment on medium speed until combined.
• Stir in Flavor Stir-Ins. With moistened hands, shape into 1-inch balls; refrigerate until firm, about 1 hour. (If not using immediately, refrigerate up to 3 days, or freeze up to 1 month.)
• In small bowl, stir together Coating ingredients. Roll balls in mixture to coat before serving. Serve with naan bread, as desired.