Cheese Truffles (Mini Cheese Balls)
These mini cheese balls are cute and a nice change up from the usual giant cheese balls you see. You don't have to worry about the giant cheese ball becoming a mess when people get stuck into it because each ball is a single serving and you get to use different coatings to make a kaleidoscope of ...
Foto: RecipeTin Eats — Nagi | RecipeTin EatsIngredients
- 8 oz / 250g cream cheese (, softened)
- 1 cup grated cheese ((tasty, cheddar or any other cheese with flavour))
- 1/2 tsp garlic powder
- 1/2 tsp worcestershire sauce
- Salt to taste
- 10 oz / 300g goats cheese
- 10 oz / 300g Danish feta ((Note 1))
- 1 cup grated cheese ((tasty, cheddar or any other cheese with flavour))
- 1 tbsp sour cream ((or approximately 2 tsp of milk or water))
- 1/4 cup finely chopped fresh herbs ((I used parsley and dill))
- 1/4 cup parmesan cheese (, finely shredded or grated)
- 1/3 cup walnuts (, finely chopped)
- 1/3 cup dried cranberries (, finely chopped)
Steps
Cream Cheese Filling - place ingredients in a bowl and mix well until combined. Adjust salt to taste.
Feta Cheese Filling - place ingredients in a bowl and mix well until combined.
Make the balls - measure out 1 tbsp of filling and use a teaspoon to scoop the filling out of the tablespoon and place onto a tray or cutting board. Once you have scooped out all the filling, use your hands to roll into balls. Refrigerate for 3 to 4 hours.
Place the Coatings into small bowls.
Roll the cheese balls in the Coatings.
Refrigerate the cheese balls until ready to serve.
Take them out of the fridge around 15 minutes before serving (so they are spreadable).
Serve with crackers or pieces of toasted bread.
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