Why serve up just one cheese ball at next week’s league home match when you can easily make these mini cheese balls in as many flavors as you like! That way, there will be something for every palette.
There are so many ways you can top a cheese ball (and over the years, I may have tried them all, lol!) but my personal faves are fresh dill, fresh chives, pistachios, and pomegranate arils. They really compliment the flavors of the goat and cream cheese blend. I like adding goat cheese to traditional cheese ball recipes because it has a really great flavor, and it’s a little firmer, so it helps the balls keep their shape.
You and your teammates as well as the visiting team will love these tasty bite-sized cheese balls. No doubt, peeps will be trying to decide which one they like best!
Another great thing about them is that you can eat them with pretzel sticks or topped on a cracker. Either way, these need to be at your next home match!
Mini Goat Cheese Balls
- 8 oz goat cheese
- 6 oz cream cheese
- ½ cup pistachios shelled and crushed
- ½ cup fresh dill finely chopped
- ⅔ cup fresh chives NOT green onions, finely chopped
- ⅔ cup fresh pomegranate arils
- 40-50 pretzel sticks
- In a food processor add cream cheese and goat cheese. Blend until combined.
- Place goat cheese mixture in refrigerator to cool for 20 minutes.
- Remove goat cheese mixture and roll into 1/2″ mini balls (you should be able to get around 20-25 balls out of the goat cheese mixture) When finished, place on parchment paper and put in the refrigerator for 20-30 minutes to harden.
- Remove the goat cheese balls from the refrigerator and roll them in the toppings (crushed pistachio, fresh dill, fresh chives, and pomegranate seeds) Place a pretzel stick through the center and serve.