Veggie Cheese Balls Recipes
SRIRACHA VEGGIE-CHEESE BALLS AND SAUCE
Looking for wonderful appetizers made using Original Bisquick® mix andfrozen broccoli? Then check out these baked cheese balls served with sauce - perfect if you love Thai cuisine.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 50m
Yield 25
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray or grease bottom and sides of 15x10x1-inch pan.
- In large bowl, stir together veggie-cheese ball ingredients. Slightly wet hands with water for easier rolling; shape mixture into 1-inch balls; place on pan.
- Bake 20 to 25 minutes or until golden brown. Meanwhile, in small bowl, mix dipping sauce ingredients.
- Immediately remove balls from pan. Serve warm with sauce for dipping.
Nutrition Facts : Calories 70, Carbohydrate 4 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Veggie Ball, Sodium 170 mg, Sugar 0 g, TransFat 0 g
FRESH VEGETABLE CHEESE BALL
Make and share this Fresh Vegetable Cheese Ball recipe from Food.com.
Provided by southern chef in lo
Categories Spreads
Time 3h
Yield 6-9 serving(s)
Number Of Ingredients 7
Steps:
- Combine cheese, broccoli, carrot, green onions, and dill weed in mixer bowl; mix well.
- Chill covered for several hours and shape into a large ball.
- Roll in the ground pepper.
- Serve with crackers.
Nutrition Facts : Calories 168.8, Fat 11.5, SaturatedFat 7.2, Cholesterol 36.6, Sodium 386.9, Carbohydrate 3.1, Fiber 0.4, Sugar 0.5, Protein 13.2
VEGGIE BALLS
Provided by Food Network
Time 1h10m
Yield 8 to 9 meatballs
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Mix together the breadcrumbs, eggs, cheese, chickpeas, pine nuts, raisins, garlic, parsley, salt, pepper, broccoli and cauliflower. Refrigerate for 15 minutes. Scoop and roll the mixture into about 2.5-ounce balls. Place on a greased baking sheet. Bake for 30 minutes.
VEGAN GARLIC & HERB 'CHEESE' BALLS
Use cashew cheese to make these moreish vegan garlic & herb 'cheese' party bites. Serve any leftovers with crackers and chutney for a vegan cheeseboard
Provided by Esther Clark
Categories Canapes, Starter
Time 30m
Yield Makes 20
Number Of Ingredients 6
Steps:
- Mix the cashew cheese, walnuts, chives, garlic granules and a pinch of seasoning together in a bowl, then cover and chill for 1 hr.
- Tip the parsley into a shallow bowl and the chilli flakes or sumac into a second shallow bowl. Roll the chilled mixture into 20 small balls, then roll in the parsley or the chilli flakes, or sumac, until fully coated. Transfer the cheese balls to a tray and chill for 3 hrs, or until ready to serve. Any leftovers will keep in a jar, topped up with olive oil, for a week.
Nutrition Facts : Calories 97 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.4 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
VEGGIE CHEESE BALL
Steps:
- In medium bowl, add cream cheese and diced up fine vegetables. Whatever veggies you have in the refrigerator works well. Add garlic powder to taste and mix well. Roll into a ball and set aside.
- Chop fresh parsley and add to bacon bits; mix well and put on plate.
- Roll cheese ball in bits. Wallaaaa. It's ready to serve with you favorite crackers.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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