How to make Carb bacon cheddar mini cheese balls

Ingredients

For the Cheese Balls:

• Cream Cheese: 8 oz (softened)
• Sharp Cheddar Cheese: 1 cup, shredded
• Bacon: 6 slices, cooked crispy and crumbled
• Green Onions: 2, finely chopped
• Garlic Powder: ½ teaspoon
• Onion Powder: ½ teaspoon
• Salt and Pepper: To taste

For the Coating:

• Bacon: 4 slices, cooked crispy and crumbled (for coating)
• Chopped Fresh Parsley: 2 tablespoons
• Crushed Pecans or Almonds: ¼ cup (optional)

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Instructions

1. Prepare the Cheese Mixture

• In a large mixing bowl, combine the softened cream cheese, shredded cheddar cheese, crumbled bacon, green onions, garlic powder, onion powder, salt, and pepper.
• Mix until well combined and smooth.

2. Form the Cheese Balls

• Using a small cookie scoop or a spoon, scoop out portions of the cheese mixture and roll them into bite-sized balls.
• Place the cheese balls on a parchment-lined baking sheet.

3. Prepare the Coating

• In a shallow bowl or plate, mix the crumbled bacon, chopped parsley, and crushed nuts (if using).
• Roll each cheese ball in the coating mixture until fully covered.

4. Chill

• Refrigerate the cheese balls for at least 30 minutes to firm up and let the flavors meld together.

5. Serve

• Arrange the mini cheese balls on a platter and serve with toothpicks for easy grabbing.

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Tips for Perfect Cheese Balls

1. Soften the Cream Cheese
   Make sure the cream cheese is softened to room temperature for easy mixing.
2. Customize the Flavor
   Add chopped jalapeños for a spicy kick or swap parsley with chives for a different herbaceous flavor.
3. Make Them Ahead
   Prepare the cheese balls up to 2 days in advance and store them in an airtight container in the fridge.
4. Storage
   Keep leftovers in the refrigerator for up to 5 days.