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Flavored Cheese Balls

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Make all 3 flavors of cheese balls or prepare just 1 or 2, adjusting the ingredients accordingly.

  • Servings: 10
  • Yield: Makes three 4-inch cheese balls

Source: Martha Stewart Living, December 2005

Ingredients

Base Recipe

  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 packages cream cheese (8 ounces each)
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 5 dashes hot sauce (such as Tabasco)
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground white pepper

Cheddar and Cranberry

  • 8 ounces sharp orange cheddar cheese, finely shredded
  • 2 tablespoons store-bought chutney
  • 3/4 cup dried cranberries, finely chopped
  • Water crackers, for serving

Roquefort and Walnut

  • 6 ounces Roquefort cheese
  • 1 shallot, minced (about 1 tablespoon)
  • 2 teaspoons brandy (optional)
  • 1 cup toasted walnuts, coarsely chopped
  • Vegetable chips (such as Terra Chips Sweets & Beets), for serving

Goat Cheese and Scallions

  • 8 ounces goat cheese
  • 2 tablespoons finely chopped scallions
  • 1/3 cup fresh curly-leaf parsley, finely chopped
  • 1 English cucumber, cut into 1/8-inch-thick slices, for serving

Directions

Basic Cheese Ball

  1. Put butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Divide equally among 3 medium bowls.

Cheddar and Cranberry Cheese Ball

  1. Stir cheddar cheese and chutney with base mixture in the first bowl. Form into a ball. Roll cheese ball in cranberries to coat before serving. Serve with crackers.

Roquefort and Walnut Cheese Ball

  1. Stir blue cheese and shallot with base mixture in second bowl; add brandy, if desired. Form into a ball. Roll in walnuts to coat before serving. Serve with chips.

Goat Cheese and Scallions Cheese Ball

  1. Stir goat cheese and scallions with base mixture in remaining bowl. Form into a ball. Roll in parsley to coat before serving. Serve with cucumber slices.

Cook's Notes

If not using immediately, refrigerate up to 3 days or freeze up to 1 month.

Reviews Add a comment

  • MS12477958
    24 OCT, 2014
    I have made this recipe several times for various events - holidays, parties, book clubs, etc. - and they always get rave reviews. There's something for everyone in the flavor combos and it looks very impressive on a platter. Thank you Martha!
    Reply
  • attabey
    23 DEC, 2012
    I made all three and they were fantastic! The only changes I made was skipping the butter and using reduced fat cheeses. My guests had no idea and still raved about them! The trick is to let the cheeses soften before mixing and they will blend beautifully. Wrap them in plastic wrap and let chill overnight to harden, then form into balls in the plastic and roll in the topping right before serving. I couldn't find beet chips so used sweet potato instead. Delicious and festive!
    Reply
  • AivyNguyen
    29 DEC, 2010
    The cheddar and cranberry cheese ball came out fantastically and was a hit this holiday! I'm making it again for NYE. Very easy to make as well!
    Reply
  • RikaJ
    10 DEC, 2010
    I made all of these as instructed and they came out great. I didn't have a problem with them melting at all. The chutney cheddar one was fantastic -- I used an onion apple chutney and it was perfect with the cheddar and cranberries.
    Reply
  • swisskris1
    27 NOV, 2010
    I made all three of these . I divided each cheese ball recipe into thirds, (making 9 total) ,which meant that I used one set for a party the next day and froze the next six. They all have a great taste and I love the variety of things to spread the different cheese mixtures on. However, the only one that actually stayed in a ball was the cheddar-chutney-cranberry ball. The goat cheese one tasted great, but was incredibly soft and more or less melted, the roquefort one turned into soup!
    Reply
  • ELinteria
    26 NOV, 2010
    I made these and they were really easy and perfect. They were large, as noted below the size of a grapefruit, not 4 inches as noted in the recipe. I would try and not use the butter and the cranberry needed a little extra something but not sure what. Hint?
    Reply
  • JRSimma
    26 NOV, 2010
    Great recipe, makes 3 "softball" sized cheeseballs. Easy to make and a hit with the party!
    Reply
  • Nandra
    26 DEC, 2009
    I made these for a Christmas party. Next time I would skip adding the butter- a bit more spices were needed - but quite yummy
    Reply
  • maryjanesheirlooms
    23 NOV, 2009
    This has become a family tradition for Thanksgiving appetizers in my family. I have made it for the past 3 years now and everyone looks forward to it. A real crowd pleaser--thanks!
    Reply
  • tonyadusold
    23 FEB, 2009
    Highly recommend the goat cheese ball with cucumber. Mine was a little soft, so next time I'll either add a little more butter or give myself more time to refrigerate it. It went over really well even as more of a dip, rather than a ball.
    Reply