The requests for this family recipe never stop, so here it is for everybody to enjoy. These cheese balls freeze well for months and make wonderful holiday gifts. To give the balls as gifts: wrap each ball or log individually in festive holiday plastic wrap.

Ann

Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In an electric food processor or blender, combine cream cheese, garlic, Worcestershire sauce and hot pepper sauce. Blend well. Add Cheddar cheese and process until the Cheddar is fine, but still very visible. Shape the mixture into balls or logs. Wrap individually in plastic wrap and place in the freezer.

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  • While the balls are in the freezer, combine the ground pecans and parsley in a shallow bowl. Remove the balls from the freezer and roll them in the pecan and parsley mixture.

Nutrition Facts

413 calories; protein 14.5g 29% DV; carbohydrates 3.7g 1% DV; fat 38.6g 59% DV; cholesterol 101.3mg 34% DV; sodium 415.6mg 17% DV. Full Nutrition
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Reviews (177)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/29/2003
This makes a good cheeseball but not the greatest one I've ever had; average flavor nothing to write home about! If you make it I recommend you scale the recipe down. I ended up for 3 large (could have been 4 medium) sized cheeseballs and unless you're entertaining an army you don't need that much!! Even though I had softened my cream cheese the mixture really taxed my food processor. And the pecan and parsley mixture didn't adhere to the frozen cheeseballs so I had to bring them back to room temperature. Read More
(109)

Most helpful critical review

Rating: 3 stars
07/12/2003
It was fine but I have had better more flavorful ones. Read More
(11)
235 Ratings
  • 5 star values: 147
  • 4 star values: 63
  • 3 star values: 17
  • 2 star values: 6
  • 1 star values: 2
Rating: 4 stars
12/29/2003
This makes a good cheeseball but not the greatest one I've ever had; average flavor nothing to write home about! If you make it I recommend you scale the recipe down. I ended up for 3 large (could have been 4 medium) sized cheeseballs and unless you're entertaining an army you don't need that much!! Even though I had softened my cream cheese the mixture really taxed my food processor. And the pecan and parsley mixture didn't adhere to the frozen cheeseballs so I had to bring them back to room temperature. Read More
(109)
Rating: 5 stars
06/21/2003
I just served this at my mom-in-law's surprise 50th b-day party and it was a hit. I ommitted the nuts and parsley and instead shaped them into an apple (rolled in paprika) pear (rolled in parmesan dyed green) and orange (rolled in parmesan dyed yellow). I used whole cloves for stems (sticking out for apple and pear and in for the orange). They were so cute! And they were quite easy to make it took a bit to get the mixture to combine in the food processor but I think that my cream cheese wasn't soft enough. Read More
(108)
Rating: 4 stars
12/02/2004
Quick and easy. Using the freezer to firm the cheese ball is a great idea. I followed the recipe exactly and it turned out delicious. I recommend scaling it to 8 servings to get the perfect size cheese ball for a small party. You may want to play with the different brands of hot pepper sauce available. Read More
(64)
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Rating: 5 stars
01/01/2006
I cut this recipe by 1/3 to make one cheeseball using 1 package of cream cheese. (Scale the recipe to 4 servings to do this....although one cheeseball should be way more than only 4 servings!). This is a really good cheeseball. Like another reviewer I added a squeeze of mustard (spicy brown). It was very easy to make too and I didnt' use the freezer at all but rather the fridge for a few minutes. Served with Trader Joe's pepper poppyseed water crackers and it was great! Great for New Year's and much better than the other recipe I was using! I love the sharp cheddar in this! Read More
(58)
Rating: 4 stars
12/29/2003
I doubled the seasonings in this recipe because it tasted bland the way it's written. Served it as an appetizer for Thanksgiving. Everyone there loved it. Someone even said it was addictive. I will definitly make this again. Read More
(39)
Rating: 5 stars
12/24/2005
This was a very good base recipe. I only used one package of cream cheese to make one ball and added 1 tsp of dijon mustard and almost the same amount of the other ingredients so it would not taste too bland. I also added about 4 TBS of butter and it was heaven! I rolled the ball in the parsley and nuts before putting it in the fridge as well. Read More
(38)
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Rating: 5 stars
06/21/2003
Everyone loved this cheese ball! It will be added to the holiday recipe list. I let the cheese and cream cheese get to room temp. before mixing and was able to fix it in no time. A Read More
(26)
Rating: 4 stars
04/12/2010
I used only 1 1/2 pkg. cream cheese but kept all other ingredients the same due to comments regarding it being bland. Also added some freshly snipped chives. I didn't freeze; just rolled in pecans and fresh parsley wrapped it up and placed in fridge. Absolutely wonderful! Great flavors after sitting in fridge all afternoon. I rated it four stars since it would have been a bit bland using the three blocks of cream cheese. Read More
(23)
Rating: 4 stars
12/29/2003
I ended up with four medium cheese balls. I thought they tasted good and I put the pecans and parsley on before I froze them. I wrapped them in red saran and then put them in a zip lock bag. The only complaint was that once frozen and defrosted they did tend to crumble unstead of being creamy. That was my husbands complaint as he continued munching. Thanks for the recipe. Read More
(19)
Rating: 3 stars
07/12/2003
It was fine but I have had better more flavorful ones. Read More
(11)
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