Mini Blue 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 BLUE CHEESE BALLS

Steps:

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

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.

EASY BLUE CHEESE CHEESE BALL

Steps:

• In a medium bowl thoroughly mix the cream cheese and butter together.
• Add olives, blue cheese, and chives. Mix well, making sure to scrape down the sides of the bowl.
• Form mixture into a ball and wrap in a sheet of plastic wrap.
• Refrigerate until completely chilled.
• Place on a serving plate
• Serve with dippers of your choice

BLUE CHEESE BALL

Steps:

• In a medium bowl, stir together the cream cheese, blue cheese, Cheddar cheese, onion and Worcestershire sauce. Transfer to a separate bowl that has been lined with plastic wrap. Cover and refrigerate overnight.
• The next day, gather the cream cheese mixture into a ball. Spread the walnuts out on a dinner plate. Roll the cheese ball in nuts until coated. Refrigerate or serve immediately.

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 BUFFALO CHICKEN BALLS

Steps:

• Preheat the oven to 450°F. Drizzle the vegetable oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
• Combine the butter and hot sauce in a small saucepan, and cook over low heat, whisking until the butter is melted and fully incorporated. Remove from the heat and allow the mixture to cool for 10 minutes.
• Combine the hot sauce mixture, ground chicken, egg, celery, bread crumbs, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
• Roll the mixture into round, 3/4 -inch balls, making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
• Roast for 15 to 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
• Allow the meatballs to cool for 5 minutes in the baking dish before serving.