I don't know what you mean by chees balls but try this :
fresh goat chees with salt and pepper and if you feel like it add garlic and stuff like that. Make sure it doesn't get too wet. Make balls the size of a marble and rol them through roasted sesame seeds. I think its yummy !
Below is a good cheese ball recipe that I found on www.spiceplace.com website. It has a unique taste because of the types of cheeses used. They have alot of good recipes, you should check it out sometime.
12 oz cream cheese
1/2 glass Kraft Old English cheese
1/4 lb Roquefort cheese
2 tbsps onion, minced
1/8 tsp granulated garlic
1 tsp Worcestershire sauce
1/4 cup pecans, finely chopped
Remove cheese from refrigerator about 30 mins before using.
Mix all ingredients well.
Chill and roll into a ball.
Then roll cheese ball in finely chopped pecans
Wrap in wax paper and refrigerate until ready to serve.
Block of cream cheese (what's that....1 cup?)
1 cup grated cheese...whatever you fancy
diced green and red pepper...not too many...more for looks
you can add green onion as well
dash of wortchestershire sauce (if you don't have any, you dont need it)
Roll into balls....size of a tennis ball will do....then roll in crushed walnuts
Serve with a variety of crackers.
Sorry I don't have exact measurements anymore I just do it off the top of my head.
Southern Made Cheese Ball
3 (8 ounce) packages cream
1 tablespoon Worcestershire sauce
1 tablespoon onion powder
1 tablespoon garlic powder
1/4 cup chopped green onions
1 tablespoon chili powder
1 tablespoon Creole-style seasoning
1 cup shredded Cheddar cheese
1 cup diced cooked ham
1 tablespoon creamy salad
dressing, e.g. Miracle Whip ™
1 In a large bowl, mix by hand cream cheese,
Worcestershire sauce, onion powder, garlic powder, green onions,
chili powder, Creole-style seasoning, Cheddar cheese, ham
and creamy salad dressing. Form the mixture into one or
more balls. Chill in the refrigerator at least 1 hour
16 oz. cream cheese, softened
2 tbs. onion, chopped fine
8 1/2 oz. can crushed pineapple, drained
1/2 cup red bell pepper, chopped fine
2 cups pecans, chopped fine
1 tsp. seasoning salt
1 tsp. garlic powder
1 tsp. paprika
Beat cream cheese with a fork until smooth. Add remaining ingredients, except 1 cup pecans. Mix well & roll into a ball. Roll the ball in the remaining cup of pecans. Wrap in foil & refrigerate overnight.
1 1/2 cups chopped pecans
1 (1 ounce) envelope taco seasoning, divided
16 ounces cream cheese, softened
1 tablespoon green Tabasco sauce
1 tablespoon seeded and diced jalapeno pepper
1 tablespoon diced red onion
1 cup seeded and diced red bell pepper
8 ounces shredded Colby-jack cheese
Preheat over to 300 degrees F.
Place pecans on a small baking sheet and toast in oven for 15 to 20 minutes. Remove from oven and toss with 2 tablespoons taco seasoning; set aside.
In a large bowl of an electric mixer, beat cream cheese, remaining taco seasoning and Tabasco sauce until smooth, about 2 minutes. Add jalapeno, onion, bell pepper and Colby-Jack cheese. Stir to combine. Using a rubber spatula, shape cheese into a large ball.
Place a large sheet of plastic wrap on counter top, sprinkle reserved seasoned nuts over plastic. Roll cheese ball in nuts, coating entire outside of ball.
Bring sides of plastic wrap up around ball to seal. Wrap in additional layer of plastic wrap to seal. Place cheese ball on a plate and refrigerate several hours until firm.
1 c Ricotta cheese or home-made
1/2 c Milk, powdered
1/4 ts Cardamom, ground
Vegetable oil for frying
Mix all the ingredients and knead with the palm of
your hand until smooth. Make round balls (1 inch in
diameter). Heat oil and brown the cheese balls.
Drain them on a paper towel. Dip them in sugar syrup
for 24 hours, before serving.
SUGAR SYRUP: Heat 1 cup sugar and 2 cups water in a
deep pan. Let boil. Turn down heat and simmer for 10
1.Place chopped nuts (reserve 1/4 c for final presentation) in a medium-size bowl and add the cheeses. Blend. Add the orange rind and Grand Marnier. Blend well.
2.Divide mixture in half and spoon each into a piece of plastic wrap. Fold wrap around mixture and form into logs. Refrigerate until firm or freeze for later use.
3.When ready to serve, remove plastic and roll logs in remaining nuts.
1 1/2 c chopped pecans, toasted
1 envelope taco seasoning, divided
16 oz cream cheese, softened
1 tb green Tabasco sauce
1 tb diced jalapeno pepper
1 tb diced red onion
1 c seeded and diced red bell pepper
8 oz shredded Jack cheese
1/4 c nacho cheese chips, crushed
1.Toss toasted pecans with 2 tb of taco seasoning - set aside.
2.In a large bowl of an electric mixer, beat cream cheese, remaining taco seasoning and Tabasco sauce until smooth, about 2 minutes.
3.Add jalapeno, onion, bell pepper and cheese. Stir to combine. Using hands, shape cheese into a large ball.
4.Roll ball in nuts and then wrap in plastic wrap. Place cheese ball on a plate and refrigerate several hours until firm. Just before serving roll ball in crushed chips and serve.
Here's one that everyone requests.
16 ounces cream cheese
8 ounces shredded cheddar cheese
1 Tbsp.minced bell pepper
2 tsp Worcestershire
1 tsp lemon juice
Beat cheeses on medium until well blended. Add remaining ingredients. Mix well. Refrigerate several hours.
Form into balls and roll in chopped nuts, parsley, paprika or whatever you like. You can make small balls and roll in different things for a nice presentation.
Wreath: Place a drinking glass on serving plate. Spoon mixture around glass to form a wreath. Remove glass. Decorate wreath with ribbons or holly cut from bell pepper.
Igloo: Put cheese mixture into a bowl lined with plastic wrap to set up. When firm, remove plastic and cover with cream cheese mixed with a little garlic powder. Form blocks using a toothpick. Cut some small blocks of cream cheese to form a doorway. A sprig of rosemary next to the door finishes it nicely. This is great with the penguins for the holidays.
bleu cheese, worcestershire, scallion, cream cheese. also black pepper and garlic if you like. roll in chopped parsley and pecans or walnuts. try this with triscuits. i'm sorry i don't have proportions; i don't use recipes very often.