Got balls?
Yeah, we know, Shavuot holiday ended few weeks ago; but hey, who needs an excuse for a great cheese balls recipe?
Black Pepper and Chive Cheese Balls
Ingredients:
7 oz. cream cheese
2 tbs. (1 oz.) melted butter
2-3 tbs. chopped chives
¼ tsp. fresh ground black pepper
salt according to taste
coating: ground black pepper or chopped chives
Roquefort-Walnut Cheese Balls
Ingredients:
7 oz. cream cheese
2 oz. Roquefort cheese, crumbled
2 tbs. (1 oz.) melted butter
2 tbs. roasted walnuts, coarsely chopped
salt according to taste
coating: 1 cup roasted walnuts, coarsely chopped
Paprika-Pizza Cheese Balls
Ingredients:
7 oz. cream cheese
3 tbs. (1.5 oz) melted butter or olive oil
¼ tsp. crushed garlic
¼ tsp. fresh or dried oregano, chopped
1 tsp. dried tomato spread (bought)
salt and black pepper according to taste
coating: sweet ground paprika
Let's get to work
Mix the ingredients for each type of cheese balls in a separate bowl (without the coating), taste, and adjust spices according to taste.
Place cheesecloth on a colander and put the first type of cheese mixture in the cheesecloth.
Tie the ends of the cloth, place together with the colander in a deep bowl (to absorb excess liquid), and place in refrigerator for at least three hours (up to 24 hours) until the cheese is solid.
Prepare the three coatings in separate bowls. Remove the cheese from the cheesecloth and make balls in desired size.
Roll each type of ball in the appropriate coating and place the balls next to each other on a tray or large plate.
Cover in plastic wrap and store in refrigerator until served.
Beteavon!
