Mini Cheese Balls Food

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.

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.

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.

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.

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.