Marthas Cheddar Cheese Ball Recipes

AGED-CHEDDAR AND PORT CHEESE BALLS

Steps:

• Bring port to a simmer in a small saucepan over low heat. Cook until reduced by about half, 4 to 5 minutes. Remove from heat, and let cool.
• Pulse 3/4 cup cream cheese and the cheddar in a food processor until smooth. Transfer to a large bowl. Pulse remaining 1/4 cup plus 2 tablespoons cream cheese with reduced port in food processor until smooth. Gently stir port mixture into cheddar mixture using a wooden spoon until just swirled together. Refrigerate until firm, about 1 hour.
• Transfer almonds to a plate. Shape cheese mixture into 3 balls of various sizes; roll each in almonds to coat. Let cheese balls come to room temperature before serving.

CHEESE BALL

Steps:

• In a large bowl, with an electric mixer, beat cream cheese with cheddar, mustard, Worcestershire sauce, and a generous pinch of pepper until well combined. Mix in 1/4 cup pecans. Cover cheese mixture with plastic wrap, and chill at least 2 1/2 hours or up to overnight.
• Divide the cheese mixture in half, and shape each half into a ball. Spread remaining 3/4 cup pecans on a plate, and roll balls in pecans to coat completely, pressing nuts to adhere. Serve chilled.

MARTHA'S CHEDDAR CHEESE BALL

Steps:

• Place cheddar, cream cheese, butter, milk, and chutney in the bowl of an electric mixer fitted with a paddle attachment; mix until well combined. Transfer mixture to refrigerator; let chill overnight. Roll cheese mixture into a ball. Place pecans in a shallow dish. Roll cheese ball in pecans to fully coat. Serve with crackers.

CHEDDAR CHEESE BALL

Steps:

• Process all ingredients except poppy seeds in a food processor until smooth. Transfer to a large bowl lined with plastic wrap. Refrigerate until firm, about 1 hour.
• Unmold onto a plate. Press poppy seeds evenly over surface, rounding top.

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.

SHARP CHEDDAR CHEESE BALL

Steps:

• Combine all ingredients (can use electric hand mixer) and shape into ball.
• Refrigerate, but let set out at room temperature before serving.
• Serve with crackers.

SAUSAGE-CHEDDAR BALLS

Steps:

• Preheat oven to 400 degrees. In a large bowl, whisk together flour, salt, pepper, cayenne pepper, and baking powder. Add cheddar and toss to coat. Add sausage, onion, and butter. With your hands, mix until well combined and roll mixture into 1-inch balls. Place balls, 1/2 inch apart, on a parchment-lined baking sheet. Bake until balls are golden and cooked through, 25 minutes. Serve warm.

CHEDDAR-CARROT BALLS

Steps:

• In a medium bowl, with a wooden spoon, combine cream cheese, cheddar cheese, and carrot. With moistened hands, gently form 12 balls, each equal to 1 level tablespoon of mixture. Serve or refrigerate, covered with plastic wrap, up to 2 days.

HAM-CHEDDAR CHEESE BALL

Steps:

• Place ham and onion in a food processor; pulse until finely chopped. Add cheddar cheese; pulse until blended. Add cream cheese; process until smooth., Shape cheese mixture into a football; press pecans into cheese mixture. Cover and refrigerate at least 1 hour., Cut Swiss cheese into strips; arrange over top for laces. Serve with crackers.