Cheese Truffles (Mini Cheese Balls)
These mini cheese balls are cute and a nice change up from the usual giant cheese balls you see. You don't have to worry about the giant cheese ball becoming a mess when people get stuck into it because each ball is a single serving and you get to use different coatings to make a kaleidoscope of colours! I've provided 3 different fillings so you can choose which one you want to make (or make all three!). In the photo you see, I made all 3 but you can't tell in the photo because the filling of all 3 look pretty much the same.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 18 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 oz / 250g cream cheese (, softened)
- 1 cup grated cheese ((tasty, cheddar or any other cheese with flavour))
- 1/2 tsp garlic powder
- 1/2 tsp worcestershire sauce
- Salt to taste
- 10 oz / 300g goats cheese
- 10 oz / 300g Danish feta ((Note 1))
- 1 cup grated cheese ((tasty, cheddar or any other cheese with flavour))
- 1 tbsp sour cream ((or approximately 2 tsp of milk or water))
- 1/4 cup finely chopped fresh herbs ((I used parsley and dill))
- 1/4 cup parmesan cheese (, finely shredded or grated)
- 1/3 cup walnuts (, finely chopped)
- 1/3 cup dried cranberries (, finely chopped)
Instructions
- 1
Cream Cheese Filling - place ingredients in a bowl and mix well until combined. Adjust salt to taste.
- 2
Feta Cheese Filling - place ingredients in a bowl and mix well until combined.
- 3
Make the balls - measure out 1 tbsp of filling and use a teaspoon to scoop the filling out of the tablespoon and place onto a tray or cutting board. Once you have scooped out all the filling, use your hands to roll into balls. Refrigerate for 3 to 4 hours.
- 4
Place the Coatings into small bowls.
- 5
Roll the cheese balls in the Coatings.
- 6
Refrigerate the cheese balls until ready to serve.
- 7
Take them out of the fridge around 15 minutes before serving (so they are spreadable).
- 8
Serve with crackers or pieces of toasted bread.