Mini Cheese Balls

These bite-size mini cheese balls are the perfect finger food for your party. Creamy, with hot pepper jelly in the center, and easy to eat with a pretzel stick handle!

4.43 from 85 votes

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Course: Savory Cheese Balls

Cuisine: American

Prep Time: 20

Total Time: 20

Servings: cheese balls

Author: Jennifer Stewart

Equipment

Ingredients

For the Cheese Balls

8 ounces cream cheese softened
1 tablespoon rosemary fresh, chopped
salt and pepper to taste

Cheese Ball Coating

1/2 cup almonds toasted, sliced
1 teaspoon rosemary fresh, chopped
4 ounces hot pepper jelly store-bought or homemade
18 pretzel sticks

Instructions

Prepare the cheese ball mixture

Combine the cream cheese, rosemary, salt, and pepper.
Scoop or spoon the mixture into balls (roughly 2 teaspoons).
Roll to smooth out.
Using a finger or a small spoon, make a well or depression in the middle of the cheese balls.

Chill while you prepare the pepper jelly.

If your jelly is thick, add a tablespoon of water and heat to combine until thin enough to spread.
Pipe or spoon the jelly into the cheese balls.
Gently pinch and seal the opening closed and smooth back into a ball shape.

Coat the pepper jelly bombs.

Roll the cheese balls in chopped almonds combined with a little rosemary until covered.
Store in the refrigerator until ready to serve (up to 3 days).
When ready to serve, insert a pretzel stick and place on a platter, or serve with crackers.
Enjoy!

Video

Notes

Bring the cream cheese to room temperature. Softened cream cheese is easier to mix.
Use your favorite herbs and spices.
Use different flavors and spices to match the time of year.
Use an ice cream scoop to keep the cheeseballs the same size.
Chill after sealing to firm back up.
Try different coatings to mix up the flavors.
Don't want to make them small. Combine everything into one large cheese ball.

Nutrition