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Cheese Truffles (Mini Cheese Balls)

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Cheese Truffles (Mini Cheese Balls) - so much more practical than making one giant one! Fast and easy to make, with 3 filling variations and loads of coating options.

I have a theory that everything tastes better in mini form. Which is why I share so many “mini” versions of things. Though my friends will have you believe that I prefer small food because I have such small hands. “Baby Hands”, they call me. I regularly remind them that it’s not size that matters, it’s what you can do with them!!

“I like these mini cheese balls because there’s a higher ratio of coating to cheese than with giant cheese balls. Plus, everything tastes better in mini form!”

As New Years’ Eve approaches and the summer holidays continue, I’m regularly digging into my recipe stash for quick make ahead party food ideas. Cheese balls are a crowd pleaser, and they’re really versatile so you can always pull one together using things you’ve already got in stock. I usually make a giant one. But the thing is, it looks really impressive when you put it out but it gets destroyed really quickly as soon as people start digging into it!!

The other thing with giant cheese balls is that you need to have a decent amount of flavouring mixed through the cheese because the ratio of coating to cheese is quite low so you can’t rely on the coating to provide flavour.

So that’s how I came to try my hand at these mini versions. I love the kaleidoscope of colours you can get by using different coatings for the balls! The coatings I used are just what I had on hand – mixed fresh herbs, parmesan cheese, walnuts and cranberries. I’ve provided a fairly lengthy list of suggestions for other coatings in the recipe below. The possibilities are endless!

Cheese Truffles (Mini Cheese Balls) - so much more practical than making one giant one! Fast and easy to make, with 3 filling variations and loads of coating options.

I’ve changed up the filling too. You can’t tell from the photos because the filling looks the same, but I made 3 different types – cream cheese, feta and goats cheese – so you could make these using the cheese that you prefer. The feta and goats cheese versions are slightly sharper than the cream cheese one.

HAPPY NEW YEAR!! Here’s to a great year filled with fun, laughter and LOTS of great food!

– Nagi

5 from 8 votes
Cheese Truffles (Mini Cheese Balls) - so much more practical than making one giant one! Fast and easy to make, with 3 filling variations and loads of coating options.
Print
Cheese Truffles (Mini Cheese Balls)
Prep
15 mins
Total
15 mins
 
These mini cheese balls are cute and a nice change up from the usual giant cheese balls you see. You don't have to worry about the giant cheese ball becoming a mess when people get stuck into it because each ball is a single serving and you get to use different coatings to make a kaleidoscope of colours! I've provided 3 different fillings so you can choose which one you want to make (or make all three!). In the photo you see, I made all 3 but you can't tell in the photo because the filling of all 3 look pretty much the same.
Course: Appetizer, Party Food
Servings: 18
Calories: 90 kcal
Author: Nagi | RecipeTin Eats
Ingredients
Cream Cheese Filling (makes 18)
  • 8 oz / 250g cream cheese , softened
  • 1 cup grated cheese (tasty, cheddar or any other cheese with flavour)
  • 1/2 tsp garlic powder
  • 1/2 tsp worcestershire sauce
  • Salt to taste
Goats Cheese Filling (makes 18)
  • 10 oz / 300g goats cheese
Feta Cheese Filling (makes 18)
  • 10 oz / 300g Danish feta (Note 1)
  • 1 cup grated cheese (tasty, cheddar or any other cheese with flavour)
  • 1 tbsp sour cream (or approximately 2 tsp of milk or water)
Coatings - to coat 18 balls in total (Note 2)
  • 1/4 cup finely chopped fresh herbs (I used parsley and dill)
  • 1/4 cup parmesan cheese , finely shredded or grated
  • 1/3 cup walnuts , finely chopped
  • 1/3 cup dried cranberries , finely chopped
Instructions
  1. Cream Cheese Filling - place ingredients in a bowl and mix well until combined. Adjust salt to taste.
  2. Feta Cheese Filling - place ingredients in a bowl and mix well until combined.
  3. Make the balls - measure out 1 tbsp of filling and use a teaspoon to scoop the filling out of the tablespoon and place onto a tray or cutting board. Once you have scooped out all the filling, use your hands to roll into balls. Refrigerate for 3 to 4 hours.
  4. Place the Coatings into small bowls.
  5. Roll the cheese balls in the Coatings.
  6. Refrigerate the cheese balls until ready to serve.
  7. Take them out of the fridge around 15 minutes before serving (so they are spreadable).
  8. Serve with crackers or pieces of toasted bread.
Notes

1. Danish feta is creamy, almost spreadable, which is very different from Greek feta which is crumbly. For those in Australia, it is readily available at large supermarkets either at the deli counter or in the refrigerator section. It costs the same as Greek feta.

2. Each coating is enough to coat 4 to 5 cheese balls (to coat approximately 18 balls in total)

3. Here are some other coating suggestions (mix and match!):
- Any other nuts and dried fruit
- Any fresh herbs
- Dried herbs (coat lightly as dried herbs are stronger in flavour than fresh)
- Paprika, sumac, dukkah and other spices
- Finely chopped cooked bacon
- Sesame seeds (black and/or white)
- Coconut and finely chopped apricots (this goes great with the cream cheese one)

4. Nutrition per truffle.

Cheese Truffles Nutrition

 

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Comments

  1. We made these for our party last night & they were incredibly popular. Especially with my spouse who is cheese ball obsessed. They were absolutely DELICIOUS! Brilliant recipe. I’m going to make these again & again. My eldest daughter helped & it was awesome. Mmmm, I wish I’d quadrupled the recipe instead of doubling it.

    Reply

  2. I love this idea! I also am a fan of mini food… especially with munchkins running around, tiny servings allow them to serve themselves. 🙂 I think these would make awesome snacks to keep in the fridge even. Yum!

    Reply

    • Hi Karen! Yes, I do, because I find that goats cheese plain is so nice as it is, I prefer not to mix anything else through it. 🙂

      Reply

  4. This is a really great idea! You are quite the clever little chef there, lady. Ginormous cheese balls are always a bit unruly to make, to serve, and to eat, so why not dive into a platter of these little beauties? I am very grateful that there is not a smidgen of blue cheese anywhere here, either. Not a fan. I know a lot of people are, and I wish I was, but I’m not. I could eat the entire platter you have pictured.

    Reply

    • You know Meggan….I got VERY close to consuming that entire plate!! It’s always dangerous with anything small…..too easy to pop into your mouth..

      Reply

    • Happy new year to you too Allie! And yes, I know YOU understand it’s all in the detail! And I’ve noticed a few of your recipes take into account topping vs cake ratio 🙂 🙂

      Reply

  11. We must both have mini cheese balls on the brain (why does that sound dirty to me?) I totally agree with your theory that everything tastes better in mini form! I particularly love the goat cheese version! My husband would fall on the floor with that one! These are perfect for a New Year’s Eve party, or any party for that matter!

    Reply

    • We both have filthy minds because I cracked up as soon as I read your first sentence!! NYE party is just what I had in mind for these 🙂

      Reply

    • Thanks Marissa! NYE is certainly what I had in mind when I made these! I have a stash of them in the fridge, ready to go!

      Reply

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