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Mini Smoked Gouda Cheese Balls

Mini Smoked Gouda Cheese Balls


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  • Prep 25min
  • Total1hr25min
  • Servings28

Only 5 ingredients make these positively gourmet-tasting party apps.MORE+LESS-

ByBetty Crocker Tasteseekers

Updated August 4, 2016

Ingredients

1

package (8 oz) cream cheese, softened

4

oz smoked Gouda cheese, shredded (1 cup)

1/3

cup cooked real bacon bits or pieces (from a jar or package)

1/4

cup finely chopped drained sun-dried tomatoes in oil

1

cup finely chopped pecans or 2/3 cup finely chopped parsley

Steps

Hide Images

  • 1

    In medium bowl, mix cream cheese, Gouda cheese and bacon bits until well blended. Stir in tomatoes. Cover; refrigerate 45 to 60 minutes or until firm enough to shape into balls.

  • 2

    Place pecans in small shallow bowl. Shape cheese mixture into 28 (1-inch) balls, about 2 teaspoons cheese mixture for each ball. Roll in pecans to coat.

  • 3

    Serve immediately, or cover with plastic wrap and refrigerate until ready to serve (up to 24 hours).

Nutrition Information

No nutrition information available for this recipe


11 recipes for when you’re craving something cheesy

The mere presence of cheese makes every dish it’s a part of that much richer and more exciting, whether it’s sprinkled on top or incorporated as a central ingredient—and there’s such a wide world of cheeses out there that there are always more varieties to discover. At The Takeout, cheese is an animating force, one that’s always inspiring us to get creative. So here is a collection of our cheesiest recipes, guaranteed to satisfy a range of cravings.

Note to desktop users: If you’d like to view this story in a scrolling layout, you can narrow your browser window. You can also click “List Slides” at any time to see the full list and navigate to particular recipes.


The Inspiration

In the 90’s our office group hosted regular lunch time potlucks. A co-worker would make mini cheese balls rolled in chili powder and I gushed over them every time she’d bring them.

They were so good I’ve recreated the recipe many times rolling them in everything from cumin, taco powder, za’atar, fresh parsley with fresh dill and of course chili powder.

Smoked paprika and garam masala or curry might be on my list next.

Mini Cheese Balls

Since we’ve sampled or made them several times over the years, here are a few tips and tricks on making sure they come out perfect for your next gathering.


  • Cream cheese - Adds a smooth creamy base to this cheese spread.
  • Cheddar cheese - I prefer using extra sharp cheddar cheese - white or yellow is your preference.
  • Smoked gouda - I love the complexity of flavor that comes from adding another variety of cheese. This smoked gouda also adds a delicious smoky note.
  • Pimientos - These bright red peppers are traditional in pimento cheese and give the cheese spread a beautiful bright red color. I buy jarred diced pimientos for ease and convenience, but you can also roast your own red peppers. Just remove the seeds and membranes and dice before adding them to the mixture.
  • Mayonnaise - This is another traditional ingredient in pimento cheese. It adds richness, tang, and creaminess.
  • Smoked paprika - This brings another layer of smoky flavor to this cheese spread and it plays nicely with all of the cheese.
  • Cayenne pepper - The cayenne brings a touch of heat to the mixture. It's not overpowering, but if you aren't a fan of spice, start by adding &frac18 teaspoon and go from there. or you can omit it altogether.
  • Smoked salt - Add salt to season to taste. Smoked salt is completely OPTIONAL. I had some on hand so I used it to enhance the other smoky flavors. Kosher salt or sea salt is perfectly fine.
  • Allow the cream cheese to come to room temperature. Softened cream cheese blends easier and more smoothly.
  • Be sure to freshly grate your own cheese. It blends together so much better than pre-grated cheese that is coated with anti-caking additives.
  • Choose your texture. For a chunkier pimento cheese, stir the ingredients together by hand. Alternatively, for a smoother, more whipped consistency, blend everything together in a food processor until well combined.
  • I prefer a combination of these textures. Add all of the ingredients - reserving about &frac13 of the cheddar and gouda cheeses and &frac13 of the pimientos - to the food processor and blend until smooth and slightly whipped. Then, add the reserved cheese and pimientos and pulse a few times until incorporated. This yields a slightly whipped mixture that still has texture. It's just delicious!
  • Store in the refrigerator for up to two weeks in an airtight container.

This gouda pimento cheese is wonderful spread on crackers, bagel chips, or pretzels. Serve with fresh veggies or use as a filling for mini peppers or celery boats.

This smoked pimento cheese is very versatile and adds deliciousness to many other recipes. Make pimento grilled cheese sandwiches or spread on tortillas for roll-ups. Use as a topping on burgers or grilled chicken. Add to pasta or use as a filling for deviled eggs.

For a twist on spicy pimento cheese, swap out the cayenne pepper and add diced jalapeno or Sriracha. Add chopped bacon or pickles or stir in crab meat for an elegant twist. Swap out the smoked gouda for Monterey Jack. Use your imagination!


1 cup water
2 1/2 tablespoons unsalted butter
1 teaspoon salt
1 cup all-purpose flour, sifted
3 large eggs
4 ounces smoked Gouda, diced
2 tablespoons chives, thinly sliced
1 tablespoon thyme, minced
1 tablespoon cracked black pepper

2. Place water, butter and salt in a medium saucepan and bring to a boil.

3. Once the mixture has come to a boil, add flour and quickly stir with a wooden spoon until a ball of dough forms, 3 to 5 minutes.

4. Transfer dough into a stand mixer fitted with a paddle attachment and mix over medium speed, allowing steam to escape.

5. Once steam disappears, 2 to 4 minutes, begin adding eggs one by one, scraping down sides of bowl for even mixing.

6. Remove mixture from the stand mixer and gently fold in remaining ingredients.

7. Scoop heaping tablespoons of mixture onto a parchment-lined baking sheet, 1 inch apart, and bake for about 25 minutes, or until golden brown. Serve warm.


Sausage & Smoked Gouda Cups

Me and smoked Gouda have been having a moment lately. It&rsquos just so darn good that I keep putting it in EVERYTHING. So, when I needed a savory little bite to take to church, I thought of this combo: breakfast sausage, cream cheese and smoked Gouda inside one of those little Phyllo shells. And you know what? They were gone in a flash! People were swooning over these little bites. They were yummy for breakfast and would also make excellent appetizers too. Plus, besides a little salt and pepper, there are only four ingredients. Four. Who doesn&rsquot love that?!

This recipe makes about 3 dozen bites.

Shopping List
1 pound of breakfast sausage
Extra Virgin Olive Oil (EVOO)
1 (8 oz) package of cream cheese, softened
2 cups of shredded smoked Gouda cheese
3 (12-count each) boxes of mini puff pastry shells (found in the freezer department)

Preheat oven to 350 degrees.

Line a baking sheet with foil and spray with Pam for easy clean up. Set aside.

In a large skillet over medium-high, brown up your sausage in a drizzle of EVOO until it&rsquos browned and crumbly.

Next, reduce heat to medium-low and stir in your cream cheese and shredded Gouda. Stir everything together until the cheese is melted. Add in just a pinch of salt and pepper. Then take each one of your mini puff pastry shells and add about a tablespoon of filling to each one. Place each shell on your prepared baking sheet. Once all of your shells are filled, pop your baking sheet in the oven and bake about 10 minutes.

Remove from oven and serve immediately.

Easy as that!! People are going to love you when you make these little bites!


Recipe Collection

Related: appetizers, bread & savory pastries, dairy, Europe, kid-friendly, rice & grains, snacks, vegetarian

Prep time: 45 mins + 45 mins for rice to cool)

Cook time: 15 mins for rice + 15 mins for frying

Yield: 20 to 22 balls (about 2 inches in diameter)

User Rating:

Deep-fried rice and cheese croquettes—the Italians had a great idea for Chanukah without even knowing it. This specialty known as supplì (SOO-plee) or arancine (ah-rahn-CHEE-neh) is formed with tender risotto, stuffed with cheese (and sometimes meat and vegetables), and then coated and fried. If anything could replace the Friedman family latkes for me as a favored Chanukah dish, this would be it. My special holiday version, adapted from my recipe in Meatballs and Matzah Balls, nods to the flames and little wisp of smoke of the Chanukah candles by incorporating smoked Gouda cheese.

Kids can help roll, stuff and coat the balls, and even experiment with different cheese fillings. If they don’t like Gouda, start by trying the traditional and equally delicious fresh mozzarella. As always, just keep children back (and stand back a little yourself) during frying since the oil can sometimes splatter. The risotto balls are best served sizzling out of the pan, but you can keep them warm in a 250-degree oven if needed. Serve with marinara sauce if you like, but we enjoy them as is.


Gouda and Sun-Dried Tomato Cheese Ball

I don’t entertain a lot, but whenever my dad comes to visit I like to put out some dips and spreads, veggies and other munchables. When he came up I made this cheese and a few other fun things. This cheese ball is delicious and packed with smoked Gouda flavor and wonderful sun-dried tomatoes!

Just a tip: You might want to take it out of the refrigerator an hour or so ahead and time to let it soften up a bit.

I made this cheese ball using my food processor, but you can mix everything with a wooden spoon. Using the food processor will cream the shredded cheese in with the cream cheese and combine it much better than by hand.

RELATED: These Mozzarella Parmesan Stuffed Mushrooms make a great appetizer for a crowd!

FIND THE PRINTABLE VERSION OF THIS RECIPE BELOW

Ingredients for Gouda and Sun-Dried Tomato Cheese Ball

  • 1 (8-ounce) package cream cheese
  • 2 cups shredded Gouda cheese
  • 1/4 cup chopped fresh chives
  • 1/4 cup chopped oil-packed sun-dried tomatoes, drained
  • 1/4 teaspoon garlic powder
  • 3/4 cup chopped pecans

Helpful Kitchen Tools

Combine cream cheese and Gouda cheese in food processor until creamy. Remove cheese mixture from processor and place in a bowl.

Chop up the sun dried tomatoes.

Combine chives, tomatoes and garlic powder with the cheese mixture.

Shape mixture into 1 large or 2 small balls or logs roll in pecans.

Wrap in plastic wrap. Refrigerate until firm, at least 2 hours but no longer than 2 weeks. Serve with crackers. Doesn’t it look delicious? This cheese ball will knock your guest’s socks off! It’s a pretty impressive looking ball of cheese if I don’t say so myself.

Looking for more appetizer recipes? Check out this Hot Spinach Dip, another great dip for any gathering. Or this Cranberry Salsa, which is perfect for Fall or Thanksgiving! If you’re a cheese lover like me, you’ll enjoy this 2 ingredient Ricotta Whipped Feta, the easiest recipe EVER! Or for a refreshing twist, these Cucumber Sandwiches are a family favorite around here, I make them just about every Thanksgiving or family gathering!


Crispy Smoked Gouda Cheese Balls

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Damn, that looks shockingly easy. Not having to bread things before frying them makes frying 100x easier. I bet some paprika and garlic powder would really step up the flavor a bit.

I agree. Adding more flavor will increase the flavor.

Go wild and mix up your cheeses! Pepper-jack and cheddar!

So this is basically a sausage ball recipe that you fry and that's missing sausage.

And yeah, paprika, garlic powder, and onion powder should all be added.

I see this is top comment but it’s important to remember that since this isnt a breaded recipe adding paprika and garlic powder make them both likely to burn as they will be on the outside of the ball in direct contact with the oil.


Party-Ready Cheese Balls and Cheese Logs

Entertaining guests? These decadent recipes are easy to share — and even easier to eat.

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