I had no idea that an easy cheese ball recipe could be this good. Last year I had the best cheese ball I ever had and now I get to share how crazy easy this appetizer is!
Our neighbor, Michelle thought up the most genius idea, she cancelled neighbor gifts at Christmas. Can we all have a moment of cheering for Michelle? Now, I’m not against neighbor gifts, but I don’t know that I’m for pouring out all of that extra stress for a bunch of cookies the neighbors throw away. Don’t worry, I’m going to tie it all together so you know what it has to do with The Best Cheese Ball I Ever Had.
We were so impressed with not just Michelle, but how the neighbors responded. Michelle sent out a big letter announcing that instead of doing neighbor gifts, what if we donated to a cause. Everyone could come visit at a little Christmas gathering at her house, bring a donation for a family in need or a reputable charity and visit with each other, which is more of what Christmas is about.
Oh it was such a success!! So much money earned, and we stuffed our faces, I mean, we all got into the Christmas spirit so much more!
While the cheese ball itself keeps well for up to a week in the refrigerator, the crunchy coating it’s rolled in doesn’t — it can get soft and mushy in a matter of hours. Hold off on rolling the ball in any chopped nuts, toasted seeds, or crushed chips or pretzels until you’re ready to serve it.
What is a Good Cheese Ball Recipe?
Another dear friend, Angie was there. I casually walked over to her and seeing the food said, “oh what is a good cheese ball recipe? I’m never as in love as I want to be.” And there we were, standing at the food table, shoveling crackers with the best cheese ball I ever had into our mouths. I finally said, “my gosh, who made this?!!!” And Angie says, “Oh, I did.”
What?! How have I never tasted of this goodness before and how could she stand there so nonchalant?! I mean, it looked like a classic cheese ball recipe, but something about it was different.
Look, I’ve had some pretty good cheese balls in my day. Our BBQ Bacon Cheese Ball and German Chocolate Cheese Ball are pretty dang amazing, but now I am sitting here making a humble pie because Angie’s is the best cheese ball I ever had!
Are Cheese Balls Gluten Free?
You should know that when I was typing that out I accidentally wrote, “Glue Balls Free” four times. FOUR. What has happened to my brain?!
Cheese balls are generally totally gluten free, but the crackers served alongside the cheeseball often aren’t. Check the ingredients list, but you really should be good to go. I mean, a cheese ball is literally cream cheese and cheese with an occasional addition of sour cream or mayonnaise plus whatever mix-in you want.
Classic Cheese Ball
FAQ
How long can you keep a cheese ball in the refrigerator?
How do you store homemade cheese balls?
Why is my cheese ball so hard?
How far in advance can you make a cheese ball?
Yes, you can make a cheese ball at least one week in advance and keep fresh in your refrigerator until ready to use. Just wrap the preformed ball in plastic wrap and store the cheeseball in an airtight container to keep fresh.
Can cheese balls be made ahead?
The good news is that it can definitely be made ahead — it can keep well for up to a week in the refrigerator — which means you can prepare it on your schedule and have it ready to go when party time arrives. Here are three tips to keep in mind to achieve make-ahead success. 1. Wrap the cheese ball tightly in both plastic wrap and aluminum foil.
How long does it take to make a cheese ball?
This cheese ball is made with cheddar cheese, cream cheese, green onion and spices, and coated in chopped pecans. Nothing beats an appetizer that can be made in 15 minutes, that’s what I love most about this cheese ball. That’s also the best thing about this easy vegetable dip and homemade shrimp cocktail.
How much liquid do you put in a cheese ball?
As a rule of thumb, blend in no more than about 1/4 cup each of liquid and solid ingredients. 4. Not giving the cheese ball time to chill in the fridge. Time is a crucial ingredient when making cheese balls, specifically ample time to chill after being shaped.