Ingredients
Scale
Base Mixture
- 8 ounces cream cheese, at room temperature
- 1 teaspoon Worcestershire sauce – see Note
- 1/2 teaspoon lemon zest
Cheddar Filling Mix-ins
- 1/2 teaspoon kosher or sea salt
- Freshly ground black pepper, to taste
- Pinch or two of cayenne pepper
- 1 cup shredded sharp Cheddar cheese
- 1 tablespoon chopped green onion (white, light green, and some of the dark green portions)
Pecan Coating
- 1/2 cup toasted finely chopped pecans
Instructions
- Place the base mixture ingredients (cream cheese, Worcestershire sauce, lemon zest) in the bowl of a food processor, along with the salt, pepper, and cayenne. Process until well mixed.
- Add the Cheddar cheese and green onion; process, pulsing, just until combined. There will be some small visible pieces of Cheddar. Taste and adjust seasonings as needed.
- Using a small, spring-loaded scoop, form the cheese mixture into 1-inch balls and place on a cookie sheet. Cover and refrigerate until firm, about 1 hour.
- Place the chopped pecans in a small bowl. Roll each ball in the pecans to coat (I roll the balls around in my hands to ensure the pecans adhere). Place back on the cookie sheet, cover, and refrigerate.
- Bring to room temperature before serving.
Notes
Worcestershire sauce: Use a gluten-free brand if you want your cheese balls to be gluten-free.
Make ahead: Cheese balls can be prepared up to 2 days in advance, covered, and stored in the refrigerator.
- Category: Finger Food
- Method: No bake
- Cuisine: American
Nutrition
- Serving Size: 1 cheese ball
- Calories: 68
- Sugar: 0.5 g
- Sodium: 95.3 mg
- Fat: 6.5 g
- Saturated Fat: 2.9 g
- Carbohydrates: 1.1 g
- Fiber: 0.2 g
- Protein: 1.9 g
- Cholesterol: 14.2 mg