Artichoke Walnut Cheese Ball Recipes

FLAVORED CHEESE BALLS

Steps:

• Put butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Divide equally among 3 medium bowls.
• Stir cheddar cheese and chutney with base mixture in the first bowl. Form into a ball. Roll cheese ball in cranberries to coat before serving. Serve with crackers.
• Stir blue cheese and shallot with base mixture in second bowl; add brandy, if desired. Form into a ball. Roll in walnuts to coat before serving. Serve with chips.
• Stir goat cheese and scallions with base mixture in remaining bowl. Form into a ball. Roll in parsley to coat before serving. Serve with cucumber slices.

ARTICHOKE CHEESE BALLS

Steps:

• Mash 2 cans drained artichoke hearts.
• Put olive oil into frying pan.
• Saute cloves.
• Add mashed artichokes and eggs.
• Saute and stir about 5 minutes.
• Mix bread crumbs and cheese in bowl.
• Remove mix from heat, roll into balls, roll in bread crumb and cheese mixture.

CHEESY ARTICHOKE BALLS

Steps:

• Preheat oven to 350 degrees. Combine flour, egg, milk, oil, artichoke, cheeses, and garlic powder to taste. Form small balls and put on ungreased baking sheet, Bake for 18 minutes and cool on paper towel lined plate.

ARTICHOKE BALLS

Steps:

• 1. Squeeze liquid from artichoke hearts.
• 2. In food processor chop artichoke hearts, garlic, 1 cup bread crumbs, parmesan cheese, olive oil, optional boiled eggs, garlic powder and onion powder.
• 3. Put mixture in refrigerator to chill.
• 4. Combine Romano & remaining breadcrumbs.
• 5. Roll to completely coat in Romano & breadcrumbs.
• 6. When mixture is cold, roll into small balls. If you have a melon baller this makes the perfect size.
• 7. These can be served cold or if you prefer them hot then bake them in 350* F oven until balls start to brown.
• 8. *Note: Balls can be frozen before rolling in bread crumb mixture.

VEGETARIAN ARTICHOKE BALLS

Steps:

• Drain artichoke hearts saving juice for later.
• Mash hearts in a small bows using a fork or your fingers.
• Add 1 c of bread crumbs, 2Tbsp Parmesan cheese, and 2 Tbsp of the artichoke juice to the mashed hearts.
• Mix well.
• Add beaten eggs to mixture.
• Mixture should have the consistency of a stuffing.
• If mixture is too dry, add more artichoke juice to the desired consistency.
• Set aside.
• In large skillet, heat olive oil over medium heat.
• Add minced garlic and saute for 1 or 2 minutes.
• Add artichoke mixture to the skillet and cook with garlic for 10 minutes, stirring occasionally.
• After cooking, remove from skillet to another bowl, cover, and refrigerate.
• Chill for 30 minutes.
• While mixture is chilling, prepare 4 tablespoons of Parmesan cheese and 1/2 c of bread crumbs in a small bowl.
• After mixture is chilled and firm, remove from refrigerator and form into small balls.
• Roll balls in the cheese/bread crumb mixture.
• Refrigerate balls until ready to serve.
• (I personally like them at room temperature for at least 5 minutes before eating.).

ARTICHOKE BALLS

Steps:

• Preheat oven to 350. In a medium bowl combine artichoke, bread crumbs, eggs, olive oil, 2 tablespoons Parmesan, lemon juice and garlic.
• Form mixture into 24 small balls, 1 inch in diameter, and roll in remaining Parmesan cheese. Set on a lightly greased baking sheet.
• Bake artichoke balls until eggs are set throughout and balls are heated through, about 10 minutes.