These cute mini cheese balls are so tasty, and they’re speared with pretzel sticks making them the perfect easy-to-eat party appetizer.
Perhaps, like me, you have conflicted feelings about cheese balls. I remember some scary looking giant pink orbs from the cocktail parties of my parents’ era.
After a few people had worked them over on the buffet table, they started to look especially sinister. And the ratio of coating to cheese ball was all wrong, too, especially if you were late to the party.
These tiny cheese balls give you all the benefits, and none of the fear. Coatings like crispy bacon bits and chopped pistachios cover perfectly proportioned, bite-sized portions of creamy, savory cheese.
They’re speared by a crispy pretzel stick, so the whole appetizer is edible. You can grab one, eat it, and go back to telling your funny story with all the hand gestures.
Best of all, you can prepare these tasty treats in advance so that you can enjoy your party. This recipe appears in my easy appetizer cookbook, Small Bites (Gibbs Smith, Publisher). The beautiful photo above is by Jessica Nicosia Nadler, used with permission.
These hors d’oeuvres always disappear fast! For more simple appetizer recipes, and you might also enjoy our make-ahead Pastrami Pickle Rollups and Mini BLT Cups.
Ingredients Notes
Here’s what you’ll need to make (and coat) the baby cheese balls:
Cream Cheese (8 ounces, softened): Full fat cream cheese gives the cheese balls a rich and smooth texture.
Grated Cheddar Cheese (1/2 cup): I prefer sharp cheedar for its robust cheesy taste that complements the cream cheese beautifully, but you can use medium or mild cheddar if you prefer.
Salted Butter (2 tablespoons, softened): The hint of saltiness enhances the overall flavor of the cheese mixture. If you only have unsalted butter on hand, just add a dash or extra salt.
Lemon Juice (2 teaspoons): A splash of lemon juice brightens up the cheese balls with a subtle tang that balances the richness of the dairy.
Worcestershire Sauce (1/8 teaspoon): A splash of this hard-to-pronounce sauce adds a depth of savory flavor to the cheese blend.
Hot Sauce (1/8 teaspoon): Just a dash of hot sauce gives these cheese balls a gentle kick of heat without overpowering the other flavors.
Freshly Ground Black Pepper (1/8 teaspoon)
Bacon Bits (1/4 cup): Crispy and smoky, bacon bits provide a delightful crunch and a burst of savory flavor in every bite. For the best flavor, I recommend making your own bacon bits but you can use prepared if you’re in a hurry.
Chopped Pistachios (1/4 cup): These tasty nuts add a satisfying crunch and nutty flavor that pairs well with the savory cheese mixture.
Chopped Dried Cranberries or Cherries (1/4 cup): The dried fruit brings a pop of color and a hint of tart sweetness, contrasting nicely with the salty and savory elements.
Chopped Toasted Pecans (1/4 cup): Toasted pecans add a nutty richness and crunch that enhances the overall texture and taste.
Pretzel Sticks (36 pieces): Pretzel sticks are the perfect edible skewers, adding a salty crunch and making these mini cheese balls easy to serve and enjoy!
Mini Cheese Balls with Pretzel Stick Skewers
Equipment
- Baking sheet
- Parchment paper
- medium mixing bowl
Ingredients
- 8 ounces cream cheese softened
- 1/2 cup grated cheddar cheese
- 2 tablespoons salted butter softened
- 2 teaspoons lemon juice
- 1/8 teaspoon Worcestershire sauce
- 1/8 teaspoon hot sauce
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup bacon bits
- 1/4 cup chopped pistachios
- 1/4 cup chopped dried cranberries or cherries
- 1/4 cup chopped toasted pecans
- 36 pretzel sticks
Instructions
- Line a baking sheet with parchment paper. In a medium bowl, combine the cream cheese, cheddar cheese, butter, lemon juice, Worcestershire sauce, hot sauce, and pepper. Stir until well combined and smooth.
- Measure out 2 teaspoons of the mixture and use hands to shape into a ball. Shape the remaining mixture into approximately 35 similarly sized balls.
- Roll 9 balls each in the 4 coatings (bacon bits, chopped pistachios, chopped dried cranberries and chopped toasted pecans) and arrange on the prepared baking sheet.
- Cover tightly with plastic wrap and chill for 24 hours or freeze for up to 2 weeks (defrost overnight in refrigerator before serving).
- Before serving, insert a pretzel stick in the center of each ball and arrange on a platter. Makes 36 pieces.
Notes
Nutrition
Save for Later
If you use Pinterest to save and share ideas, here’s a handy pin:
Note: This recipe was originally posted on April 19, 2018, and has been updated with new information.
Eliza Cross is the creator of Happy Simple Living, where she shares ideas to help busy people simplify cooking, gardening, holidays, home, and money. She is also the award-winning author of 17 cookbooks, including Small Bites and 101 Things To Do With Bacon.
