Mini French Cheese Balls

By: Betty Crocker 


Basic Cheese Ball Ingredients

2             packages (8 oz each) cream cheese, softened
1              package (10 to 11 oz) chèvre (goat) cheese, softened
1              teaspoon fresh lemon juice
½           teaspoon Worcestershire sauce
¼           teaspoon kosher (coarse) salt
¼           teaspoon freshly ground black pepper

Flavor Stir-Ins

3             cups crumbled Roquefort cheese (12 oz)
2             tablespoons honey
3             tablespoons finely chopped shallot
¼           cup chopped fresh parsley


¾           cup chopped fresh parsley
¼           cup finely chopped Marcona almonds

Serve-With, If Desired:
Toasted baguette slices


  1. In large bowl, beat Basic Cheese Ball Ingredients with electric mixer fitted with paddle attachment on medium speed until combined.
  2. Stir in Flavor Stir-Ins. With moistened hands, shape into 1-inch balls; refrigerate until firm, about 1 hour. (If not using immediately, cover and refrigerate up to 3 days, or freeze up to 1 month.)
  3. In small bowl, stir together Coating ingredients. Roll balls in mixture to coat before serving. Serve with baguette slices, as desired.

Note: The copyrights on the article belong to the author. The responsibility for the opinions expressed in the article belongs exclusively to the author.



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