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