Mini Cheese Balls 4 Ways

These mini cheese balls in 4 ways are the perfect bite-sized appetizer for holidays, parties, or game day grazing boards. With one simple cheese ball base and four delicious topping combinations-just roll, chill, and serve with crackers, pretzels, or fresh veggies.

Ingredients

• Cream Cheese
• Shredded Cheddar Cheese
• Worcestershire Sauce
• Seasoned Salt
• Dried Beef
• Shredded Cheddar Cheese
• Ranch Seasoning
• Chives
• Chopped Pecans
• Fresh Parsley
• White Sesame Seeds
• Black Sesame Seeds

How to Make Mini Cheese Balls

• In a medium-sized bowl, add cream cheese, cheddar cheese, Worcestershire sauce, and seasoned salt. Use a hand mixer to combine.

• Use a small cookie scoop to make approximately 1 tablespoon balls on a baking sheet lined with parchment paper or a silicone mat.
• Refrigerate the baking sheet for 15 minutes. While they refrigerate, make the coatings.

• In a food processor, chop the chipped beef. Add the beef to a small bowl and clean the food processor.
• Next, mix cheddar, ranch seasoning, and chopped chives in the food processor. Add the cheese mixture to a small bowl and clean out the food processor.
• Add pecans and parsley to the food processor and mix. Place the chopped pecans and parsley in a small bowl.
• In an additional bowl, mix black and white sesame seeds.

• Remove the cheese balls from the fridge and cover each one with the four coatings.
• Optionally, pretzel sticks, crackers, or pita chips can be placed on top of each ball.

Tips

• Start with Softened Cream Cheese. Let the cream cheese sit at room temperature for about 30 minutes before mixing - it'll blend more smoothly with your other ingredients.
• Use a Cookie Scoop. A small cookie scoop or tablespoon makes portioning even and quick. Roll between your hands for smooth, uniform balls. If you’re having trouble rolling them, place the mixture in the fridge for 20-30 minutes.
• Serve with a Variety. Offer crackers, pretzel sticks, or veggie dippers (like celery or bell pepper strips) so guests can mix and match.
• Make-Ahead. Cheese balls can be made 1-2 days in advance. Store covered in the fridge, then coat right before serving so toppings stay crisp.
• Keep Them Cool. Serve on a chilled platter or over a tray with ice underneath if they'll sit out for a while - especially for outdoor events.

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