Mini Goat Cheese BallsMini Goat Cheese Balls
Mini Goat Cheese Balls
Mini Goat Cheese Balls
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Recipe - Frankston #713
Mini Goat Cheese Balls
0
Servings24
Cook Time30 Minutes
Calories121
Ingredients
CHEESE BALLS: 8 oz sharp white cheddar, grated
4 oz goat cheese, room temperature
4 oz cream cheese, room temperature
2 Tbs butter, room temperature
GARNISHES: 1/2 cup fresh parsley, finely chopped
3 lemons, zest only
1/4 cup freshly cracked black pepper
1/2 cup pecans, finely chopped
4 pieces cooked bacon, finely chopped
1 tsp chile powder
Directions
  1. In the bowl of a food processor, combine cheese ball ingredients. Process until smooth. Spoon into a bowl. Refrigerate for 30 minutes. Remove cheese mixture from fridge. Using a tablespoon, scoop out the mixture, and use your hands to roll into a ball. (For best results, have damp hands.) Place the ball on a baking sheet lined with parchment paper. Repeat with remaining cheese. Refrigerate cheese balls for 20 minutes.
  2. To garnish cheese balls, set out 4 bowls. In the first bowl, combine parsley and lemon zest. In the second bowl, add cracked black pepper. Place pecans in the third bowl and bacon in the fourth bowl. For the chile powder, place it on a work surface. Use a knife to push the powder together to form a long line. 
  3. Roll the cheese balls in the various toppings to lightly coat. Gently press the toppings into the cheese, if needed. For the chile powder, roll the cheese ball down the line to adhere a continuous strip. Refrigerate cheese balls until ready to serve.
Nutritional Information

Calories: 121, Fat: 10 g (6 g Saturated Fat), Cholesterol: 25 mg, Sodium: 178 mg, Carbohydrates: 2 g, Fiber: 1 g, Protein: 5 g.

0 minutes
Prep Time
30 minutes
Cook Time
24
Servings
121
Calories

Shop Ingredients

Makes 24 servings
CHEESE BALLS: 8 oz sharp white cheddar, grated
Not Available
4 oz goat cheese, room temperature
Not Available
4 oz cream cheese, room temperature
Not Available
2 Tbs butter, room temperature
Not Available
GARNISHES: 1/2 cup fresh parsley, finely chopped
Not Available
3 lemons, zest only
Not Available
1/4 cup freshly cracked black pepper
Not Available
1/2 cup pecans, finely chopped
Not Available
4 pieces cooked bacon, finely chopped
Not Available
1 tsp chile powder
Not Available

Nutritional Information

Calories: 121, Fat: 10 g (6 g Saturated Fat), Cholesterol: 25 mg, Sodium: 178 mg, Carbohydrates: 2 g, Fiber: 1 g, Protein: 5 g.

Directions

  1. In the bowl of a food processor, combine cheese ball ingredients. Process until smooth. Spoon into a bowl. Refrigerate for 30 minutes. Remove cheese mixture from fridge. Using a tablespoon, scoop out the mixture, and use your hands to roll into a ball. (For best results, have damp hands.) Place the ball on a baking sheet lined with parchment paper. Repeat with remaining cheese. Refrigerate cheese balls for 20 minutes.
  2. To garnish cheese balls, set out 4 bowls. In the first bowl, combine parsley and lemon zest. In the second bowl, add cracked black pepper. Place pecans in the third bowl and bacon in the fourth bowl. For the chile powder, place it on a work surface. Use a knife to push the powder together to form a long line. 
  3. Roll the cheese balls in the various toppings to lightly coat. Gently press the toppings into the cheese, if needed. For the chile powder, roll the cheese ball down the line to adhere a continuous strip. Refrigerate cheese balls until ready to serve.