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Mini Cheese Balls

Mini cheese balls combine sharp cheddar, cream cheese, chives, and Worcestershire sauce in bite-size rounds coated with finely chopped pecans. Chill the mixture until firm enough to shape, then serve these creamy, crunchy appetizers cold.
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Prep Time 20 minutes
chilling 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

For the cheese balls
  • 1 package (8 oz) cream cheese softened
  • 2 cups sharp cheddar cheese shredded
  • 1 tsp Worcestershire sauce
  • 0.5 tsp garlic powder
  • 0.25 tsp onion powder
  • 0.25 tsp black pepper
  • 2 tbsp fresh chives finely chopped
For the coating
  • 0.75 cup pecans finely chopped

Method
 

Mix the cheese balls
  1. In a medium bowl, mix the cream cheese, cheddar, Worcestershire sauce, garlic powder, onion powder, black pepper, and chives until evenly combined.
  2. Cover and refrigerate for 1 hour, until firm enough to shape.
  3. Scoop the mixture into 24 portions, about 1 tablespoon each.
  4. Roll each portion into a ball.
Coat the cheese balls
  1. Roll each ball in the chopped pecans, pressing gently so the nuts adhere.
  2. Refrigerate until ready to serve.

Notes

For neater shaping, chill the mixture until firm enough to handle. Store covered in the refrigerator for up to 3 days; freezing is not recommended because it can affect the texture. For a dairy-free option, use dairy-free cream cheese and cheddar.